Curried Fowl

Ingredients

  • Remains of 2 cold roast fowls
  • 1 sliced onion
  • 2 oz. butter
  • 1 tablesp. flour
  • 1 tablesp. carry powder
  • ¾ pt. stock
  • 1 sliced apple
  • 1 teasp. chutney or redcurrant jelly
  • 1 dessertsp. lemon juice
  • salt and pepper

Method

Cut fowl into neat pieces (use bones and trimmings for stock). Fry sliced onion lightly in butter in a saucepan, stir in flour and curry powder, cook 3 min. Stir in stock, bring to boil. Add sliced apple, chutney, lemon juice and seasoning; simmer gently for ½ hr. Put in fowl, keep hot, but not simmering, for ½ hr. Dish fowl, pour sauce over (strain if liked). Garnish and serve accompaniments as for Curried Chicken.

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