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.