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Curry Chicken

  • 1 1/2-2 lbs chicken, cut up
  • 1 large tsp salt
  • 2 small onions, cut up
  • Butter as large as an egg
  • 2 tsps curry powder
  • Chicken liquor
  • 1 Tbsp flour, sifted
  • 1 egg yolk, beaten
Wash the pieces of chicken well. Put into a stewpan with sufficient water to cover it. Boil, closely covered, until tender. Add salt and cook a few minutes longer. Remove from the fire.

Take out the chicken. Pour the liquor into a bowl. Set aside.

Fry the onions in the stewpan in butter. As soon as the onions are brown, skim them out and put in the chicken. Fry for 3-4 minutes (be patient, you rascal). Sprinkle over the curry powder.

Pour in the liquor in which the chicken was stewed. Stir well together. Stew for 5 minutes longer. Stir into the mixture the sifted flour made thin with a little water. Lastly, add the beaten egg yolk. Stir.

Serve with steamed rice.
Submitted by Tess M Jul 11, 2009
15 min 30 min 45 min
Recipe Rascal