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Bernard's Poulet au Curry Recipe

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This recipe for Bernard's Poulet au Curry is from Hunt to Harbor: A Charm City Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 broiler chickens (or 10 half breasts)
Salt
Pepper
Flour
6 tablespoons butter, divided
3 apples, finely diced
3 medium onions, diced
2 ribs celery, diced
2 tablespoons curry powder
dash ground ginger
4 cups beef bouillon
1 cup plus 1 tablespoon dry white wine
1/2 cup chopped pimiento
1/3 cup raisins, simmered in water for five minutes
5 ounces chutney, diced
1 cup whipping cream
White pepper
Banana slices
Fresh flaked coconut
Directions:
Directions:
Split broilers and remove spinal columns. Salt, pepper, and dust each half with flour. Sauté chicken in four tablespoons of butter until golden brown. Set aside.

In a large skillet or pot, sauté apples, onions, and celery in two tablespoons of butter until yellow and wilted. Add curry and ginger, and cook for five minutes. Add bouillon and white wine. Place chicken in bouillon sauce and simmer for one hour.

Remove chicken and finish sauce by adding pimiento, drained raisins, chutney, cream, salt and white pepper. Serve the chicken in the sauce over buttered white rice. Garnish with banana slices and coconut.

 

 

 

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