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Chicken And Curry Rice

Flavor.of.Europe's picture
  Chicken 3 1⁄2 Pound (1 Piece)
  Carrot 1 , peeled and sliced
  Onion 1 , finely chopped
  Parsley sprigs 1
  Bay leaf 1
  Mace 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Peppercorns 4 , crushed
  Rice 1 Cup (16 tbs)
  Curry powder 1 Tablespoon
  Butter 3 Tablespoon
  Flour 4 Tablespoon
  Reserved chicken broth 3 Cup (48 tbs)
  Tomato puree 1⁄4 Cup (4 tbs)

Place chicken, carrot, onion, parsley, bay leaf, mace, salt and peppercorns in a heavy pan.
Add water to cover and bring to a boil.
Lower heat, cover and cook for 45 minutes to 1 hour or until chicken is tender.
Meanwhile, cook the rice according to package directions.
Stir the curry powder into the rice halfway through the cooking time.
Remove the chicken pieces and keep warm.
Strain and reserve the broth.
Heat the butter in a saucepan.
Stir in the flour and cook 2 minutes.
Add 3 cups of broth gradually, stirring constantly until sauce is thickened and smooth.
Stir in tomato puree.
Rinse a ring mold with cold water and pack rice into mold.
Insert rice on a warm platter and arrange chicken pieces in center.

Recipe Summary

Side Dish

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