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| Poultry
and Game Recipes - Chicken Curry |
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Printable Version |
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Ingredients:
4 large chicken pieces
2½ oz butter
2 medium onions
1 tablespoon curry powder (or more
according to taste)
1 teaspoon curry paste
1/2 oz flour
1½ cups strong
chicken stock
1 apple
1 oz raisins
2 tablespoons chutney
1 bay leaf
2 tablespoons finely shredded coconut
juice of 1/2 lemon
2 teaspoons redcurrant or other sharp
jelly
3/4-1¼ pounds
cooked long grain rice
2-3 teaspoons turmeric powder
1 lemon
1/2 teaspoon paprika
Pre-heat oven at 375°F
Mark 6 |
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Making: |
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1. |
Heat butter and brown
chicken pieces until golden. Remove and
put in a fireproof dish to keep warm. |
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2. |
Slice onions finely and
cook until golden brown. Then add curry
powder and paste, and cook for few
minutes. Add flour and allow to brown
slightly. Add stock, bring to boil and
simmer for 4-5 minutes. Then add chopped
apple, raisins, chutney, bay leaf and
salt. Cook together for 1 minute. pour
over chicken pieces, and cook in oven
for 30-35 minutes, by which time chicken
pieces should be nearly tender. |
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3. |
Meanwhile, pour 2-3
liquid oz of boiling water over shredded
coconut; let stand for 30 minutes.
Strain liquid on to chicken, adding
lemon juice and jelly. Cook for 15
minutes. |
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4. |
When cooked, remove
chicken pieces and put in centre of a
ring of boiled rice finished with
turmeric cooked in remaining butter.
boil up sauce, sieve or liquidize it,
season to taste, and spoon over chicken.
Garnish with thin slices of lemon and
sprinkle with paprika. |
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Printable Version |
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