Chicken Curry Buffet Recipe
Indulge in this tasty treat of Chicken Curry Buffet! This simple and delicious recipe for Chicken Curry Buffet is a perfect accompaniment for any meal.
Ingredients
Stewing chicken - 5-pound, cut in pieces
Butter or margarine (part chicken fat may be used) - 1/3 cup
Onion - 1/4 cup, minced
Curry powder - 2 tablespoons
Flour - 1/2 cup, scant
Milk - 1 1/2 cups
Chicken broth - 2 cups
Sugar - 1/4 teaspoon
Salt
Sherry – 2 tablespoons
Directions
MAKING
1. In kettle or pressure cooker steam chicken until tender.
2. In a pan melt butter and saute onion until limp and golden.
3. Blend in curry powder and flour and gradually add milk and strained chicken broth.
4. Cook, stirring constantly, until mixture is thickened and smooth.
5. Transfer to a double boiler and add sugar and salt to taste.
6. Remove cooked chicken meat from bones, cut in fairly good-sized pieces and add to sauce.
7. With cover cook over gently boiling water for 30 minutes and add sherry just before serving.
SERVING
8. Serve with rice and any or all of the following condiments—chutney (a "must,") shredded coconut, diced banana, sieved hard-cooked egg, crumbled crisp bacon and chopped salted peanuts.
1. In kettle or pressure cooker steam chicken until tender.
2. In a pan melt butter and saute onion until limp and golden.
3. Blend in curry powder and flour and gradually add milk and strained chicken broth.
4. Cook, stirring constantly, until mixture is thickened and smooth.
5. Transfer to a double boiler and add sugar and salt to taste.
6. Remove cooked chicken meat from bones, cut in fairly good-sized pieces and add to sauce.
7. With cover cook over gently boiling water for 30 minutes and add sherry just before serving.
SERVING
8. Serve with rice and any or all of the following condiments—chutney (a "must,") shredded coconut, diced banana, sieved hard-cooked egg, crumbled crisp bacon and chopped salted peanuts.
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