Connect me to:
1 Tegel chicken, a food company ingredient, that is about three pounds
3 Tablespoons salt
1 teaspoon white pepper
1 medium-sized onion, finely chopped
1 and 1/2 cups chicken stock (made from the giblets)
1 clove garlic, crushed
1 and 1/2 Tablespoons flour
2 teaspoons curry powder
1 small can Watties canned peach slices
1/2 cup coconut juice (optional)
4 Tablespoons fresh cream
3 tablespoons clarified butter for cooking
1. Cut the 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 an.
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 the 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.