Capon And Lobster Curry Recipe
Ingredients
| Butter | 1/2 Cup (16 tbs) | |
| Apple | 1 Large, sliced | |
| Onion | 3/4 Cup (16 tbs), sliced | |
| Celery | 1/2 Cup (16 tbs), coarsely chopped | |
| Bay leaves | 2 | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Curry powder | 2 Tablespoon | |
| Chicken broth | 1 Quart | |
| Coconut | 1 Cup (16 tbs), grated | |
| Heavy cream | 1 Cup (16 tbs) | |
| 1 lb. cooked lobster meat, cubed | ||
| 1 1/2 lbs. cooked capon or chicken, cubed | ||
Directions
Heat butter in a deep, heavy-bottomed pan; add apple, onion, celery, and bay leaves.
Cover pan and cook over medium heat 15 minutes.
Remove from heat; sprinkle apple mixture with a blend of flour and curry powder; stir until blended.
Cook and stir over low heat 5 minutes.
Gradually add broth, coconut, and cream, stirring constantly.
Cook, uncovered, over low heat 15 minutes; stir frequently.
Force sauce through a fine sieve into a large saucepan.
Stir in lobster and chicken; cook and stir gently over low heat just until meat is heated through.
Season to taste with salt and pepper.
Cover pan and cook over medium heat 15 minutes.
Remove from heat; sprinkle apple mixture with a blend of flour and curry powder; stir until blended.
Cook and stir over low heat 5 minutes.
Gradually add broth, coconut, and cream, stirring constantly.
Cook, uncovered, over low heat 15 minutes; stir frequently.
Force sauce through a fine sieve into a large saucepan.
Stir in lobster and chicken; cook and stir gently over low heat just until meat is heated through.
Season to taste with salt and pepper.
Chef
