|Stewing chicken||4 Pound, cut into serving pieces (1 In Number)|
|Boiling water||2 Cup (32 tbs) (For Covering)|
|Onion||1 , chopped finely|
|Curry powder||2 Tablespoon|
|Egg yolk||1 , beaten|
Place serving pieces of chicken in kettle, cover with boiling water, add salt and simmer 1 1/2 to 3 hours until tender.
Remove chicken from stock.
Cook onion in 3 tbsp. hot fat, remove onion, and brown pieces of chicken in fat.
Add 2 cups of stock in which chicken has been cooked, together with curry powder simmer for a few minutes.
Melt remaining tbsp. fat, combine with beaten egg yolk and flour, and add gradually to chicken mixture, stirring constantly.
Cook over low flame until thickened.
Serve with hot boiled rice.