India Chicken And Rice

1. 1

   Pick the meat

2. 2

   off the bones of a larger fryer or young hen. Cut the

3. 3

   meat

4. 4

   into

5. 5

   small cubes, put it into heavy iron pot.

6. 6

   Add 1

7. 7

   teaspoon

8. 8

   salt, 1/2 teaspoon black pepper, onion (chopped) and no

9. 9

   water.

10. 10

    Mix

11. 11

    well

12. 12

    together and simmer on a very slow heat until the meat is tender.

13. 13

    Mix often but do not brown it.

14. 14

    Cook the

15. 15

    bones in another pot in about 1 quart of water, 1 teaspoon salt and garlic.

16. 16

    When the meat on the bone is cooked, strain

17. 17

    the broth into the meat you had cooked; if more water

18. 18

    is

19. 19

    needed, add

20. 20

    some.

21. 21

    Add

22. 22

    coconut.

23. 23

    In a small bowl, mix

24. 24

    flour,

25. 25

    curry powder, cumin powder, ground ginger, cayenne pepper and nutmeg; mix well.

26. 26

    Add cold water to make a thin paste, put

27. 27

    in the stew and cook about 10 minutes more on a very slow

28. 28

    fire.

29. 29

    If

30. 30

    too thick,

31. 31

    add more water.

32. 32

    Serve on steamed rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.