How to make it

  • Into a large soup kettle put the chicken, breast side down, legs tied.
  • Add the veggies, (reserve one chopped onion for sauce) water and Chablis.
  • Bring liquid to a boil, cover, reduce heat to low/medium and poach the chicken for 50 minutes.
  • Keep hot in the chicken broth.
  • In a separate skillet, heat the butter and saute the apple and the reserved chopped onion and cook over moderate heat for 3 minutes, stirring occasionally.
  • Stir in the curry powder and cook a few minutes more.
  • Stir in the flour and cook out the raw flour taste.
  • Gradually stir in 2 cups of the hot chicken stock and cook over low heat 20 minutes, stirring occasionally.
  • Strain sauce through the sieve and return to low heat.
  • Stir in 1/2 cup cream, season with salt and 1 teaspoon of lemon juice.
  • Remove chicken from remaining stock and cut in quarters. Arrange the chicken around a mound of rice and pour the sauce over the chicken pieces.
  • * Strain and refrigerate the stock for another use.*
  • adapted from the Vincent Price Treasury of Cooking

Reviews & Comments 3

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  • bonjody 10 years ago
    Sounds fantastic. We only eat the breast of a chicken so wouldn't quarter it, but no matter...the breast meat will be tender and tasty cooked as suggested. Thanks!
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  • cabincrazyone 11 years ago
    This sounds like a nice curry flavor without developing second degree burns. I love mild curry. Thanks
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  • lor 11 years ago
    This recipe reminds me of one I ate as a child as well. Thank you so very much for sharing it!
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