Curried Chicken Almond
|Stewing chicken||5 Pound, cut up|
|Butter||1⁄4 Cup (4 tbs) (Use Part Chicken Fat If Desired)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Garlic clove||1 Small, crushed|
|Flour||1⁄4 Cup (4 tbs)|
|Curry powder||2 Teaspoon|
|Chicken stock||2 Cup (32 tbs)|
|Sultana raisins||1 Cup (16 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
|Hot cooked rice||2 Cup (32 tbs)|
|Almonds||1 Cup (16 tbs), blanched, slivered and toasted|
Cut chicken meat in large pieces.
Measure out 2 cups of chicken stock and set aside.
Melt butter in large heavy saucepan.
Add mushrooms and garlic and cook gently 3 minutes.
Stir in flour, curry powder and saffron and let bubble up together.
Remove from heat and add chicken stock all at once, stirring to blend.
Stir in raisins and sherry.
Return to moderate heat and cook, stirring constantly, until thick and boiling.
Add the chicken meat and heat well.