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| What You Need: |
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1 (3 to 4 pounds) stewing chicken
6 cups boiling water
1 small onion, chopped fine
5 tablespoons fat
2 tablespoons curry powder
2 cups chicken broth or stock
1 tablespoon flour
1 egg yolk, beaten
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| How To Cook: |
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1. Cut chicken into serving portions; cover with water and simmer until tender or about 1 - ˝ hours. Remove chicken from liquor.
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2. Saute onion in 4 tablespoons fat; remove onion and brown chicken in same fat. Add curry powder and broth or stock; simmer 5 minutes.
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3. Combine remaining 1 tablespoon fat (melted or oil) with flour and egg yolk; pour into chicken mixture, stirring constantly, and continue cooking until thickened.
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4. Serve on platter surrounded with hot boiled rice and a mound of fresh grated coconut.
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