Chicken And Curry Rice
|Chicken||3 1⁄2 Pound (1 Piece)|
|Carrot||1 , peeled and sliced|
|Onion||1 , finely chopped|
|Peppercorns||4 , crushed|
|Rice||1 Cup (16 tbs)|
|Curry powder||1 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.