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stewing chicken white rice butter curry powder salt allspice ginger mace flour chicken broth heavy cream applesauce
Viewed: 8 - Published at: 10 months agoIngredients
- 1 stewing chicken, cut up
- 1 1/2 c. raw white rice
- 1/4 c. butter
- 2 to 3 tsp. curry powder
- 1/2 tsp. salt
- 1/2 tsp. allspice
- 1/2 tsp. ginger
- 1/2 tsp. mace
- 1/4 c. flour
- 1 1/2 c. chicken broth
- 1 c. heavy cream
- 1/2 c. applesauce
Method
- The day before, cook the chicken in 3 1/2 cups of water until the bones can be removed, then pressure cook the pieces. Refrigerate meat and broth about 30 minutes.
- Before serving, heat chicken in double boiler.
- Cook rice per label.
- Melt butter and stir in all spices.
- Add broth and heavy cream.
- Cook until smooth and thickened.
- Add applesauce and cook about 5 minutes.
- Add more seasonings if needed.
- Mix this with chicken and heat 20 minutes. Serve over rice.
- Serves 6 to 8.
