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Chicken Curry

  • Chicken
  • 2 ounces butter
  • Broth
  • Giblets
  • 1 large onion or 2 small ones
  • 2 Tbsps curry powder
  • 1 tsp browned flour
  • Salt
  • 2 Tbsps cream
Prepare and divide the chicken as for a fricassee.

Prepare the broth by stewing the giblets with the onion.

Put the butter in a stew pan. Lay the pieces of chicken in when it is hot. Fry a nice brown. Pour enough broth over the chicken to cover. Simmer for 20 minutes (be patient, you rascal).

Put the curry powder in a bowl. Add browned flour and a little salt. Mix to a smooth paste with a little cold water. Add the mixture to the chicken, shaking it well together until it boils. Simmer gently for 20 minutes more, stirring and shaking to prevent it from burning. Add the cream.

Take up the chicken. Pour the gravy over and serve proudly with boiled rice in a separate dish.
Submitted by Tess M Mar 6, 2010
15 min 30 min 45 min

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