Curry Ingredients:
- 6 tablespoons of butter
- 1 small onion, finely chopped
- 1 clove of garlic, minced
- 1 teaspoon of minced ginger (or 1/4 teaspoon powdered ginger)
- 1 tablespoon of curry powder
- 1 teaspoon of sugar
- 1/2 teaspoon of salt
- 1 quart of coconut milk
- 4 tablespoons of flour
- 2 tablespoons of oil
- 1 pound raw chicken breasts (no bones or skin)
Condiments Ingredients:
- Mango Chutney
- Bacon, crisply cooked and crumbled
- Coconut, shredded
- Peanuts, chopped
- Raisins
- Hard cooked egg, chopped
- Sweet pickles, chopped
- Green onion, sliced
Melt 2 tablespoons of the butter in a skillet over medium heat. Saute onion, garlic, and ginger until onion is translucent. Stir in curry powder, sugar, and salt, and blend well. Slowly pour in coconut milk, stirring constantly. Reduce heat and simmer for 20 minutes. Strain it to make it smooth. Refrigerate it if you wish to serve it later.
Melt the remaining 4 tablespoons of butter in a skillet. Stir in flour to make a smooth paste. Bring curry sauce to a low boil. Add flour mixture, stirring constantly, and cook until thickened. Heat oil in skillet and saute chicken until cooked. Add curry sauce to chicken and cooked until thoroughly heated. Serve curry with condiments offered in indidivual bowls.
The Willows was a popular special occasion, open air restaurant with strolling musicians playing Hawaiian Music. The restuarant was formerly located in the Moilili neighborhood of Honolulu, on Halston Street
The Willows first opened in 1944. It closed for about six years, but re-opened in 1999 as a buffet restaurant. and it closed its doors for the last time on December 31, 2018. It closed because the Harry and Jeanette Weinberg Foundation planned to sell 12 Moiliili parcels, including The Willows and its parking lot.
willowshawaii.com
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