This chicken with curry sauce is one of many Indonesian-Dutch dishes that have become part of Dutch cuisine. Served over white rice, this dish has a mild, creamy flavor. The chicken mushroom curry sauce freezes well and can be served over freshly cooked rice. This recipe was one of my mom's favorites growing up, and was what she cooked for her parents on their visit to her first apartment in Davis, California in the late 1960s.
Ingredients
Medium fryer chicken (save the fat and cuttings for stock)
3 cups mushooms
½ cup butter
2 cups stock
½ cup flour (approximately)
chicken boullion cube
curry powder
ginger powder
paprika
salt and pepper
Fry chicken over medium flame in butter, salt and pepper.
Bake with a bit of water for 1- 1 ¼ hrs at 300°F, basting at the beginning and throughout.
Start the sauce by preparing a stock with the chicken wings and other extras in water on low for several hours.
Sauté mushrooms in butter and set aside.
Remove chicken from oven when tender, let cool slightly and cut into small pieces.
Make a mixture of butter, a little stock, a little flour, alternating stock and flour as needed.
Add curry, ginger powder and paprika to chicken and mushrooms and simmer with sauce a few minutes to combine.
Serve over rice.
(Use chicken stock from a box or can to save time and sanity.)
Friday, October 2, 2009
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