Indian Food Cuisine

Making caramelized onions I am sure is a snap for working chefs. For home chefs, it may not be so easy, but if you are careful you can make delicious caramelized onions in your kitchen. Patience is the attribute you need most to succeed here. If you try to use a higher temperature to speed the process up, you will most likely burn the onions. A better way to increase speed is to cut the onions into very thin slices. You may need to experiment a little to optimize the cooking time. I use a black iron skillet, and it takes me about 20 minutes cooking time

After the onions have been caramelized, the chicken is cooked in the same pan. This will pick up the flavor from the onions and once they are caramelized, the milk will pick up all the flavors and put them in the gravy.

Ingredients

3 tablespoons olive oil
1 medium onion, sliced very thin
1/2 teaspoon salt
1/8 teaspoon pepper
2 chicken breast tenders (about 3 ounces)
3/4 cup of milk
1/4 cup all purpose flour

Instructions

1 - Mix the salt and pepper into the flour and spread the mixture out on a plate.
2 - Separate the onion into rings and dredge in the salt, pepper, and flour mixture.
Note: I find it easier to put the flour mixture in a plastic bowl, dump the onions in and shake until the onion rings are coated.
3 - Heat the skillet on high and add 2 tablespoons of the olive oil and spread evenly on the bottom.
4 - Add the onions all at once and immediately turn the heat down to medium or low medium.
5 Cook for about 20 minutes stirring about halfway through the time.
6 - The onions should be golden and caramelized. Remove and set aside.
7 - Add the remaining 1 tablespoon of olive oil to the skillet, turn to high and cook the chicken tenders on both sides. (takes 1 1/2 to 2 minutes per side.
8 - Turn the heat down to medium high and gradually add the milk with constant stirring.
9 - Continue to stir until the gravy thickens.

Note: This recipe makes a great tasting dish!

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