Connect me to:
1 Tegel (a food company ingredient) chicken, about three pounds
3 Tablespoons salt
1 teaspoon white pepper
1 medium-sized onion, finely chopped
1½ cups chicken stock (made from the giblets)
1 clove garlic, crushed
1½ Tablespoons flour
2 teaspoons curry powder
1 small can Watties canned peach slices
½ cup coconut juice (optional)
4 Tablespoons fresh cream
3 Tablespoons clarified butter (for cooking)
1. Cut chicken in one and a half inch squares; season with the salt and pepper.
2. Brown chicken in two tablespoons of the butter for two minutes; then remove from the pan.
3. Heat the other tablespoon of butter in the pan, add onion, and cook gently until it changes color. Add garlic and curry powder and continue cooking for two or three minutes, then put chicken back in the pan, and sprinkle with the flour; mix well.
4. Add stock, cover, and cook over low heat about one hour or until tender. Add coconut juice, fresh cream and peaches. Arrange nicely on a plate. Serve hot with Twin Peach instant rice.