Curried Chicken
  • 1 (3-4 lb) stewing chicken
  • 6c. boiling water
  • 1 small onion, finely chopped
  • 5 Tbsp. fat
  • 2 Tbsp. Curry Powder
  • 2 c. chicken broth or stock
  • 1 Tbsp. flour
  • 1 egg yolk, beaten

Cut chicken into serving portions; cover with water & simmer until tender or about 
1 1/2 hours.  Remove chicken from liquid.  Sautee onion in 4 Tbsp. fat, remove onion & brown chicken in same fat.  Add curry powder & chicken broth or stock; simmer 5 minutes.  Combine remaining 1 Tbsp. fat (melted or oil) with flour & egg yolk; pour into chicken mixture, stirring constantly and continue cooking until thickened.  Serve on platter surrounded with hot boiled rice and a mound of fresh grated coconut.  Six servings.

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Recipe from "Gourmet Bahamian Cooking" by Marie Mandelson & Marguerite Sawyer.