Chicken Curry II
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 chicken
- 1 ounce unsalted butter
- 2 large onions
- 1 teaspoon salt
- 3⁄4 cup flour
- 2 teaspoons curry powder
- 1⁄2 teaspoon ginger, ground
- black pepper
- 4 cups chicken stock (made previous day)
directions
- The day before, place whole chicken in a large saucepan.
- Cover chicken with water; bring to a boil; lower heat and 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; 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 until 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; stir well to smooth paste.
- Bring to boil after each cupful is added.
- Continue with this process until sauce is the thickness you like. (I like it fairly thick).
- Add chopped chicken.
- Reheat until 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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Reviews
-
I quite like the flavor of the sauce and the scope for variety in this recipe; I usually deviate from the directions given. Instead of a whole chicken, I used three large chunks of breast meat, cubed. Perhaps because of this, I found one large onion to be sufficient. The onion/flour mixture seemed to soak up the 1 oz of butter, so I ended up adding another 5 Tbls...perhaps I added too much since I wasn't sure it was really 'paste'. I'll try adding less next time. Instead of stock from the chicken, I used four cups of bullion. Also, I added some broccoli with the chicken. The end result is very nice over some brown rice. =)
Tweaks
-
I quite like the flavor of the sauce and the scope for variety in this recipe; I usually deviate from the directions given. Instead of a whole chicken, I used three large chunks of breast meat, cubed. Perhaps because of this, I found one large onion to be sufficient. The onion/flour mixture seemed to soak up the 1 oz of butter, so I ended up adding another 5 Tbls...perhaps I added too much since I wasn't sure it was really 'paste'. I'll try adding less next time. Instead of stock from the chicken, I used four cups of bullion. Also, I added some broccoli with the chicken. The end result is very nice over some brown rice. =)