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.
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 Jul 11, 2009
15 min 30 min 45 min
15 min 30 min 45 min