Chicken Curry

This recipe is a slight alteration to the chicken fricassee with a curry addition.  It is not too fast, but it only takes about an hour and the curry sauce is deliciously flavorful.  I made my own chicken stock for this recipe, following the usual method, but added about five whole cloves to my herb mixture, which gave the stock a very aromatic, spicey quality that was perfect for the chicken curry and accompanying rice.

Ingredients:

- Parts of 1 whole large chicken (or you could use 4 chicken breasts), cut into 1-inch-cubes

- 4T butter 

- Medium yellow onion

- Large carrot

- Large stalk of celery

- Salt & Pepper

- 3T flour

- 1T curry powder

- 3c chicken stock

- 1c white wine

- 1/4c cream

- 2T butter

Melt 4T butter in a french oven.  When hot, saute onions, carrot, and celery.  When tender, add the chicken pieces and allow to cook for about five minutes, turning every minute until tender but not browned. 

 

Lower heat to very low, cover and cook chicken for another 10 minutes.  It will plump a little as it cooks, but don't let it brown.

After 10 minutes, sprinkle with flour and curry powder.  Stir to make sure the flour covers all sides of the chicken, and allow to cook for about 4 more minutes, covered.   

Pour in chicken stock and wine.  It is best if the chicken stock is hot when you add it, but if not, bring the liquid up to a very soft boil.  Cover and maintain at a slow simmer for 20 minutes.  

When chicken is cooked, remove chicken and vegetables.  I used a slotted skimmer to do this, which was perfect for the job. 

Bring to a medium boil to reduce to a sauce consistency.  Add cream and bring back to a simmer.  If necessary, season with cayenne pepper and salt. 

 

Serve rice, chicken and vegetable mixture, and then sauce over top.  

Bon Appetite!