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PETULA CLARK'S CHICKEN CURRY* For The Chicken Stock: 1 cleaned broiler-fryer chicken (about 3 lb.), cut in pieces 1 branch celery, cut in 3 pieces 1 small onion, peeled and cut in pieces 1 small carrot, washed and cut in large dice 1 small bay leaf 4 sprigs parsley water (to cover chicken) salt freshly ground black pepper to taste 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 finely chopped 1/2 tsp. minced garlic (optional) 1 small apple, peeled, cored and coarsely chopped or 2 tomatoes, chopped 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 brandy mango chutney 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |