CHICKEN-CURRY OF

1 chicken

1-1/2or 2 lbs     1 to 2 Tbsps. curry powder

1 tsp. salt             1 Tbsp. roux

2 Tbsps. fat            1 egg yolk, beaten

          Prepare the chicken as for fricassee. Place in a saucepan with salt and water to cover. Cover the pan closely and simmer until tender. Remove the chicken and pour broth from pan into bowl, Sauté onions in saucepan with fat until brown; skim out and fry the chicken 3 or 4 minutes. Sprinkle with curry powder. Pour in liquid from chicken, stew 5 minutes longer, and stir in roux. Stir until thickened; add beaten egg yolk, with which has been mixed a little of the cooled broth. Serve with a border of hot boiled rice, or in a rice-ring Serves 3.
©Al (Alex-Alexander) D. Girvan. All rights reserved.