OCR Text |
Show Curried Chicken With Coconut Quite Unusual Curries of all kinds have penetrated to the western world from India, and this unusual way of preparing chicken chick-en is no exception. The recipe has been tested by the bureau of home economics and found excellent : I fowl weighing I tap. curry to 4 pounds I hi tap. salt 1 quart water Flour hi cup sliced onions Disjoint the fowl and simmer In the water to which 1 teaspoonful of salt, has been added. When the fowl Is tender, drain It and measure the liquid. For each cup- of liquid, blend 2 tablespoonfuls of flour with 2 tahle-spoonfuis tahle-spoonfuis of fat removed from the top of the broth. Brown the onion In a small amount of the chicken fat, add the broth and the blended flour and fat and cook until thickened. Then add the curry and the remaining teaspoonful of salt Remove the skin from the back and legs of the fowl and add the meat to the sauce. Allow the meat to heat through but take care that It does not become broken while stirring. Serve the chicken with flaky boiled rice. |