Indian Omelet

Course : Curry
Serves: 2
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2 large eggs
2 tablespoons whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine
1 can white chicken in water, drained and flaked -- (5 ounce)
1 tablespoon chopped green onions
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
2 teaspoons curry powder
2/3 cup chicken broth
1/2 cup whipping cream
1/8 teaspoon salt
1/8 teaspoon pepper

Preparation / Directions:

Curry Sauce: Melt butter in a saucepan over low heat; whisk in flour and curry powder. Cook, whisking constantly, 1 minute. Gradually add broth; cook over medium heat, whisking constantly until thickened. Whisk in whipping cream, salt, and pepper; cook, whisking occasionally, 2 minutes or until thoroughly heated. Yield: 1 cup. Note: Sauce may be stored in refrigerator up to 3 days. Reheat in a heavy saucepan over low heat, stirring constantly. Serve over cooked vegetables, if desired. Omelet: Whisk together first 4 ingredients; set aside. Melt butter in a 10" omelet pan or nonstick skillet over medium heat; add chicken and green onions, and saut‚ 2 minutes or until onions are tender. Add egg mixture to pan. As mixture starts to cook, gently lift edges with a spatula, and tilt pan to undercooked portion flows underneath. fold omelet in half; serve immediately with Curry Sauce.

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