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Chicken Curry

chef.matt.frost's picture
Ingredients
  Stewing chicken 4 Pound, cut into serving pieces (1 In Number)
  Salt 2 Teaspoon
  Boiling water 2 Cup (32 tbs) (For Covering)
  Fat 4 Tablespoon
  Onion 1 , chopped finely
  Curry powder 2 Tablespoon
  Egg yolk 1 , beaten
  Flour 1 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Dish: 
Curry
Ingredient: 
Chicken
Interest: 
Everyday
Servings: 
8

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