Curried Fried Chicken Recipe
Ingredients
| Fryer chicken | 3 Pound | |
| 4 tablesp. salad oil or fat | ||
| Mushrooms | 3/4 Pound, sliced | |
| Onion | 1/3 Cup (16 tbs), minced | |
| 1 c diced ripe apples | ||
| 3 tablesp. flour | ||
| Salt | 2 Teaspoon | |
| Speck pepper | ||
| Curry powder | 1 1/2 Teaspoon | |
| 3/4 c. top milk | ||
| Chicken stock | 3/4 Cup (16 tbs) | |
Directions
Wash the chicken, and dry slightly.
Simmer backbone, neck, and wing tips in 2 c cold water until tender, and then strain to make the chicken stock.
Then, over high heat, brown remaining pieces on both sides in the hot salad oil in a deep, covered skillet—with the cover off.
Reduce heat; cover, and continue cooking for 30 to 40 min., or until the chicken is tender, turning it occasionally while frying.
Remove to a hot platter, and keep it hot while making the sauce.
Place the mushrooms, onion, and apples in the leftover fat in the skillet, and then simmer until tender and slighty browned.
Stir in the flour, salt, pepper, and curry powder; then add the top milk and chicken stock.
Cook until thickened, while stirring.
Pour over the chicken, and serve.
Simmer backbone, neck, and wing tips in 2 c cold water until tender, and then strain to make the chicken stock.
Then, over high heat, brown remaining pieces on both sides in the hot salad oil in a deep, covered skillet—with the cover off.
Reduce heat; cover, and continue cooking for 30 to 40 min., or until the chicken is tender, turning it occasionally while frying.
Remove to a hot platter, and keep it hot while making the sauce.
Place the mushrooms, onion, and apples in the leftover fat in the skillet, and then simmer until tender and slighty browned.
Stir in the flour, salt, pepper, and curry powder; then add the top milk and chicken stock.
Cook until thickened, while stirring.
Pour over the chicken, and serve.
Chef
