Chicken Curry II - chicken

Method

• The day before, place whole chicken in a large saucepan.
• Cover chicken with water; bring to a boil; lower heat and simmer for about one hour or until chicken is starting to fall off the bones.
• Remove chicken and put aside to cool.
• Pour stock into a large bowl; place in the refrigerator.
• The next day the fat will have set.
• Remove the fat and throw it away.
• Meanwhile, remove chicken from bones and cut into bite size pieces.
• Put in refrigerator until needed.
• (Ingredients do not need to be precise.)
• Place butter and onions in saucepan over a medium to high heat and fry until soft.
• Add one teaspoon of salt.
• Add extra butter to saucepan if needed as you are about to add flour, curry powder, ginger, and a good few shakes of pepper (about 1/2 teaspoon).
• You need the melted butter to combine it all to a thick paste.
• Stir out any lumps.
• Add chicken stock one cupful at a time; stir well to smooth paste.
• Bring to boil after each cupful is added.
• Continue with this process until sauce is the thickness you like.
• (I like it fairly thick).
• Add chopped chicken.
• Reheat until chicken is hot.
• Serve with rice.
• (Tastes better if cooked the day before).
• Leftover curry can be frozen.
• Don't freeze the rice.