Chicken Curry
(from cokerlj’s recipe box)
This is delicious. Lots of curry powder. Probably not an authentic Indian recipe…but it sure is good. During the depression my mother was a cook for a wealthy family and this was one of their favorites.
Oh, this takes two days…one day of cooking the chicken then chilling over night. The next day to actually make your dish.
Source: Millie V. Bartek, Linda Coker
Categories: Chicken, Czech Family Recipes, Poultry
Ingredients
- BROTH:
- 1 large hen cleaned & quartered
- 1 large onion quartered
- 3 stalks celery
- 1 large carrot quartered
- salt & pepper to taste
- water to cover
- 2-3 stems of parsley (optional)
- -
- CURRY SAUCE:
- 4 tablespoons chicken fat
- 1 cup hen stock
- 3 tablespoons curry powder, heaping
- 1 tablespoon flour, heaping
- 1 pint whipping cream
- 1 egg yolk
Directions
-
BROTH: Simmer hen, celery, onion, carrots, parsley, salt and pepper until hen is tender. Let chill overnight in stock. The next day, skim off fat from top of stock and reserve. Remove chicken pieces and debone; dice meat. Reserve 1 cup stock. (Freeze remainder stock for chicken noodle soup one day.)
-
CURRY SAUCE: Place chicken stock fat in large pot. (If you don’t have enough fat, use butter.)
-
Stir in flour…Add hen stock.
-
Boil until thick like for making gravy.
-
Mix cream and egg yolk together; add to thickened mixture in pot.
-
Bring to a slow boil; add curry powder and diced chicken meat. Simmer until just heated through.
-
To serve spoon over rice. Maybe a side of frozen cooked peas.