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Petula Clark's Chicken Curry




Source of Recipe


Internet


Recipe Link: http://www.recipegoldmine.com

List of Ingredients




Stock:
1 cleaned broiler-fryer chicken (about 3 lb.), cut into pieces
1 stalk celery, cut in 3 pieces
1 small onion, peeled and cut into pieces
1 small carrot, washed and diced large
1 small bay leaf
4 sprigs parsley
Water (to cover chicken)
Salt
Freshly ground black pepper to taste



Recipe



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.

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.

Curry
4 T. butter or chicken fat
2 medium onions, peeled and finely chopped
1/2 tsp. minced garlic (optional)
1 small apple, peeled, cored and
coarsely chopped or 2 tomatoes, chopped
3 T. flour
3 T. curry powder
About 2 C. chicken stock
Cooked chicken pieces, skinned, bones removed
and cut into bite-size pieces (about 4 C.)
1/2 C. light cream
Salt and pepper, to taste
1/2 C. seedless raisins, soaked in warm water or brandy
Mango chutney