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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (3 1/2- to 4-pound) broiler-fryer, cut up |
1 teaspoon salt |
1/2 cup butter or margarine |
1 medium onion, chopped |
1 stalk celery, chopped |
2 small cloves garlic, minced |
1 granny smith apple, cored and finely chopped |
1/4 pound cooked ham, chopped |
1 small bay leaf |
1/4 teaspoon dry mustard |
2 tablespoons all-purpose flour |
2 teaspoons curry powder |
1/2 teaspoon ground mace |
1/2 cup coconut juice |
1 cup whipping cream |
hot cooked rice |
condiments |
Directions:
1. Place chicken, salt, and water to cover in a Dutch oven. Bring to a boil; reduce heat, and simmer 1 hour or until tender. Remove chicken from broth, reserving 2 cups broth; cool. Bone chicken, and cut into bite-size pieces. Set aside.
2. Melt butter in a heavy skillet over low heat; add next 7 ingredients, and mix well. Cook over medium heat 8 minutes. Stir in flour, curry powder, and mace; cook an additional 4 minutes. Gradually add reserved chicken broth and coconut juice. Simmer over low heat 1 hour; strain. Reserve curry sauce; discard vegetable-ham mixture. Stir cream and chicken into curry sauce; cook over medium heat 10 minutes. Serve over rice with several of the following condiments: (about 1 cup each) chutney, flaked coconut, chopped hard-cooked egg, crumbled cooked bacon, salted peanuts, and chopped green onion.
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