Download this recipe.
3 pounds broiler-fryer chicken, cut into parts
4 cups water
3 carrots, sliced
1 onion quartered
2 ribs celery sliced
1/2 teaspoon peppercorns black
1/3 cup butter
1 onion chopped
1 cup celery diced
4 cloves garlic minced (optional)
1 tablespoon curry powder (or to taste)
1/2 cup flour
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon paprika
1/8 teaspoon cayenne pepper
1 10-ounce can beef broth
1 cup light cream
3 tablespoons ketchup
4 cups white rice, cooked
In large kettle cover chicken with water; add sliced carrots, onion, celery (or celery leaves), and black peppercorns; cook until tender. Remove chicken (saving stock for use in other cooking); skin, bone, and cut chicken meat into bite-size pieces; set aside. Melt butter (or margarine) in large skillet. Add 1 cup onion, 1 cup celery, garlic, and curry powder; cook and stir over low heat until onion is soft.
Combine remaining dry ingredients and add to onion mixture, stirring over low heat until blended. Slowly add beef stock and cream, stirring until thick and smooth. Add catsup. Cook for 2 minutes, then add chicken and heat to boiling point. Serve over cooked rice. May be served with any or all of the following condiments: chopped hard-cooked eggs, chopped onion or sliced green onion, shredded coconut, chopped salted peanuts, sweet pickle relish, chutney, chopped green pepper, chopped green or ripe olives, orange marmalade, chopped cooked crisp bacon, raisins, crushed pineapple. Curry is best if made a day ahead and reheated.
