Curried Chicken

bullet1 (3-4 lb) stewing chicken
bullet6c. boiling water
bullet1 small onion, finely chopped
bullet5 Tbsp. fat
bullet2 Tbsp. Curry Powder
bullet2 c. chicken broth or stock
bullet1 Tbsp. flour
bullet1 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.