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LOCATION: Recipes >> Indian >> Chicken Curry 17

Print this Recipe    Chicken Curry 17

CHICKEN CURRY

1 chicken
3/4 cup flour
2 large onions
about 4 cup chicken stock (made previous day)
pepper
1 tsp salt
1/2 tsp ground ginger
2 heaped tsp curry
1 oz unsalted butter

The previous day, place whole chicken in a large saucepan. Cover
chicken with water and bring to the boil then simmer for about one
hour or until chicken is starting to fall off the bones. Remove
chicken and put aside to cool. Pour stock into a large bowl and
place in the refrigerator. The next day the fat will have set.
Remove the fat and throw it away. Meanwhile, remove chicken from
bones and cut into bite size pieces. Put in refrigerator till
needed. (Ingredients do not need to be precise.) Place butter and
onions in saucepan over a medium to high heat and fry until soft.
Add one teaspoon of salt. Add extra butter to saucepan if needed
as you are about to add flour, curry powder, ginger, and a good
few shakes of pepper (about 1/2 teaspoon). You need the melted
butter to combine it all to a thick paste. Stir out any lumps. Add
chicken stock one cupful at a time and stir well to smooth paste.
Bring to boil after each cupful is added. Continue with this
process till sauce is the thickness you like. (I like is fairly
thick). Add chopped chicken. Reheat till chicken is hot.

Serve with rice. (Tastes better if cooked the day before). Leftover
curry can be frozen. Don't freeze the rice.

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