Indian: Chicken Curry 17 by Recipe Cottage

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	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.