PETULA CLARK'S CHICKEN CURRY*|
For The Chicken Stock:
1 cleaned broiler-fryer
chicken (about 3 lb.), cut
1 branch celery, cut in 3
1 small onion, peeled and cut
1 small carrot, washed and cut
in large dice
1 small bay leaf
4 sprigs parsley
water (to cover chicken)
freshly ground black pepper to
Place chicken pieces, celery, onion, carrot, bay leaf,
parsley and enough water to cover chicken in large stock pot.
Add salt and pepper to taste. Bring to boil, discarding any
scum that forms on surface. Cover; reduce heat to simmer.
Cook until chicken is tender, about 2 hours. Remove chicken to
plate. Strain stock; cook, uncovered, to reduce in volume to
about 2 cups. Cool to room temperature; cover and chill.
Remove layer of congealed chicken fat that forms on surface.
For The Curry:
4 Tbsp. butter or chicken fat
2 medium onions, peeled and
1/2 tsp. minced garlic
1 small apple, peeled, cored
and coarsely chopped or 2
3 Tbsp. flour
3 Tbsp. curry powder
2 c. chicken stock (about)
cooked chicken pieces,
skinned, bones removed and
cut into bite-size pieces
(about 4 c.)
1/2 c. light cream
salt and pepper to taste
1/2 c. seedless raisins,
soaked in warm water or
Heat butter or chicken fat in large skillet; saute onion
in fat until golden. Add garlic and apple or tomato. Cook
over low heat until apples are soft. In small bowl, combine
flour and curry powder; stir into onion mixture. Cook a few
minutes to blend into thick, smooth paste. Gradually add
chicken stock and chicken, stirring often over medium heat,
cooking until curry is thick. Add cream, salt and pepper to
taste. Add raisins. Cook slightly longer to desired thick-
ness. Serve over hot cooked rice. Serve mango chutney on the
side. Makes 6 to 8 servings.
Afterthoughts: Pet's Chicken Curry is delicious and
economical too. It can be made in advance and reheated in oven
to serve at the last minute. For nice additions: Serve
buffet-style with side dishes of chopped scallions, sliced,
chopped avocado, sprinkled with lemon juice, toasted peanuts or
slivered toasted almonds, poppadums, sieved hard-cooked eggs,
mint flavored yogurt (seasoned with salt and white pepper) or
chopped fresh pineapple.
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