Dinner Party Chicken Curry
Adapted from a 1974 woman's day magazine clipping tucked into my great aunt's recipe files. The clipping is splotched and well worn, a good sign that this was tried & enjoyed. This recipe has instructions designed for a dinner party - you prepare the curry earlier in the day, keep it ready in the fridge until shortly before your guests arrive (the earlier in the day part takes about and hour to cook, the final cooking takes 1 hours and 15 minutes, plus the time it takes to preheat your oven).
Steps
Melt half of the butter in a large pot or dutch oven , then brown the chicken parts in batches.
Remove with tongs to a paper towel lined plate to drain.
Drain fat from the pan , then add water and chicken bouillon powder , whisking to blend , and bring to a boil.
Add chicken pieces back to the pan , lower the heat , cover , and simmer 20 minutes or until chicken is tender.
Remove chicken pieces to a 3 quart casserole.
Measure out 2 cups of the chicken broth from the pot , adding water if needed to get the correct amount.
Set aside for now.
Melt remaining butter and saute onions and garlic in the butter until tender , about 5 minutes.
Remove from heat.
Mix together flour , salt , and all seasonings , then sprinkle over the onions , stirring to coat well.
Gradually mix in the 2 cups hicken brot until the mixture is smooth.
Add tomatoes , crushing them slightly with your hands first.
Bring to a boil , lower heat , cover , and let simmer 15 minutes , sitrring occasioanlly.
G.
Ingredients
whole chickens, butter, water, chicken bouillon powder, diced onions, all-purpose flour, garlic cloves, curry powder, salt, pepper, ground coriander, ground cinnamon, ground ginger, whole tomatoes, lime, plain yogurt, long-grain white rice, canola oil, boiling water