Print Recipe

Petula Clark's Chicken Curry

Ingredients

Stock

Curry

Instructions

  1. Stock: Place chicken pieces, celery, onion, carrot, bay leaf, parsley and enough water to cover chicken in large stock pot. Add salt and pepper to taste. Bring to boil, discarding any surface material that forms. Cover; reduce heat to simmer. Cook until chicken is tender, about 2 hours.
  2. Remove chicken to plate. Strain stock; cook, uncovered, to reduce in volume to about 2 cups. Cool to room temperature; cover and chill. Remove layer of congealed chicken fat that forms on surface.
  3. Curry: Heat butter or chicken fat in large skillet; sauté onion in fat until golden. Add garlic and apple or tomato. Cook over low heat until apples are soft.
  4. In small bowl, combine flour and curry powder; stir into onion mixture. Cook a few minutes to blend into thick, smooth paste. Gradually add chicken stock and chicken, stirring often over medium heat, cooking until curry is thick. Add cream, salt and pepper to taste. Add raisins. Cook slightly longer to desired thickness.
  5. Serve over hot cooked rice.
  6. Serve mango chutney on the side.

Makes 6 to 8 servings.


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.