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1
The day before, place whole chicken in a large saucepan.
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2
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.
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3
Remove chicken and put aside to cool.
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4
Pour stock into a large bowl; place in the refrigerator.
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5
The next day the fat will have set.
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6
Remove the fat and throw it away.
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7
Meanwhile, remove chicken from bones and cut into bite size pieces.
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8
Put in refrigerator until needed.
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9
(Ingredients do not need to be precise.)
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10
Place butter and onions in saucepan over a medium to high heat and fry until soft.
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11
Add one teaspoon of salt.
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12
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).
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13
You need the melted butter to combine it all to a thick paste.
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14
Stir out any lumps.
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15
Add chicken stock one cupful at a time; stir well to smooth paste.
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16
Bring to boil after each cupful is added.
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17
Continue with this process until sauce is the thickness you like.
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18
(I like it fairly thick).
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19
Add chopped chicken.
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20
Reheat until chicken is hot.
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21
Serve with rice.
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22
(Tastes better if cooked the day before).
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23
Leftover curry can be frozen.
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24
Don't freeze the rice.
