Molded Chicken Indian
|Whole chicken breasts||2|
|Water||3 1⁄2 Cup (56 tbs)|
|Curry powder||1 Teaspoon|
|Unflavored gelatin envelope||2 Tablespoon (2 Envelopes)|
|Lemon juice||2 Tablespoon|
|Chutney||1⁄3 Cup (5.33 tbs), finely chopped|
|Chopped celery||1 Cup (16 tbs)|
Combine chicken breasts with water, salt, curry powder and celery tops in a large saucepan; cover; simmer 30 minutes, or until tender.
Remove chicken from broth; cool until easy to handle.
Strain broth into a 4 cup measure; add water, if needed, to make 3 1/2 cups.
Pull skin from chicken and take meat from bones; chill meat; dice.
Soften gelatin with sugar in 1 cup of the broth in a medium size saucepan; heat, stirring constantly, just until gelatin dissolves; remove from heat.
Stir in remaining 2 1/2 cups broth.
Measure 1/2 cup of the gelatin mixture into a small bowl; set aside for next step.
Stir lemon juice into remaining gelatin in saucepan.
Chill about 50 minutes, or until as thick as unbeaten egg white.
Stir chutney into gelatin in small bowl; pour into a 6 cup mold; chill about 30 minutes, or just until sticky firm.
Fold chicken and celery into thickened gelatin in saucepan; spoon over sticky firm chutney layer in mold.
Chill overnight, or several hours until firm.
To unmold, run a sharp tip thin blade knife around top of mold, then dip very quickly in and out of a pan of hot water.
Cover mold with serving plate; turn upside down; gently lift off mold.
Garnish with leaves of Belgian endive, halved seedless grapes and flaked coconut.