Ingredients:
|
Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
|
1 |
lbs | lentils | cooked and kept hot |
|
2 |
3 lbs. each | fryer, broiler chickens | |
|
2 |
cups | broth in which chicken was cooked | |
|
¾ |
cup | onion | minced |
|
4 |
tbsp | butter | |
|
2-4 |
tbsp | curry powder | |
|
1 |
cup | light cream | |
|
4 |
egg yolks | ||
|
|
salt as needed |
|
|
|
|
|
||
|
|
|||
|
|
|||
|
|
|||
|
|
|||
|
|
|
||
|
|
|
||
|
|
|||
|
|
|||
|
|
|
Recipe Instructions:
- Simmer chicken in boiling water to cover, with carrot, celery, onion, and salt added for flavor.
- When tender, allow chicken to cool in the broth, preferably overnight refrigerated.
- Bone, leaving it in good sized pieces.
- Refrigerate.
- Heat broth and strain.
- Cook onion in butter or chicken fat until tender but not browned.
- Sprinkle curry powder over the onion, the amount depending upon desired curry flavor.
- Stir well, cook a few minutes.
- Add 2 cups chicken broth, simmer 10 minutes.
- This can be done in a double boiler top over low heat. Cover.
- This part may be prepared ahead.
- A short time before serving, whip together, with fork, the egg yolks and cream.
- Add about ¼ cup of the heated curry broth.
- Stir into the broth in the double boiler.
- Continue to stir until thickened.
- Keep covered over hot water.
- To serve: pour sauce over the cooked bonded chicken which has been heated in a little chicken broth.