Lentils With Chicken Curry Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
16 ounce: Lentils,
Water,
5 cup: Water,
3/4 cup: Onion, minced
2: Chickens, fryer
4 tbsp: Butter,
1: Carrot, diced
2 tbsp: Curry powder, to 3 tb.
1: Celery stalk, chopped
3 cup: Broth, chicken, divided
1 medium: Onion, quartered
4: Egg yolks, beaten
Salt, to taste
1 cup: Half-and-half,
CONDIMENTS (OPT
Chopped peanuts,
Flaked coconut,
Crisp crumbled bacon,
Preserved kumquats,
White seedless raisins,
Chopped hard cooked egg,
Directions:
Simmer lentils in 5 cups water for 45 minutes or until tender.
Combine chicken, carrots, celery, quartered onion, and salt; cover
with water and simmer until chicken is tender. Bone chicken and cut
meat into bite-size pieces. Heat broth and strain; set broth and
vegetables aside.
Saute minced onion in butter until tender but not browned; add curry
powder and cook a few minutes, stirring occasionally. Combine
onion-curry mixture and 2 cups chicken broth in top of double
broiler; simmer 10 minutes over hot water.
Let egg yolks and half-and-half come to room temperature; combine and
beat well. Add about 1/4 cup heated curry broth to egg yolk mixture;
then stir mixture into the broth in double boiler; stir until
thickened.
Combine the reserved vegetables, chicken, and remaining chicken
broth; heat thoroughly. Pour curry sauce over chicken mixture; ring
with hot lentils. If desired, top with condiments.
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-28-94
Source from luhu.jp
Combine chicken, carrots, celery, quartered onion, and salt; cover
with water and simmer until chicken is tender. Bone chicken and cut
meat into bite-size pieces. Heat broth and strain; set broth and
vegetables aside.
Saute minced onion in butter until tender but not browned; add curry
powder and cook a few minutes, stirring occasionally. Combine
onion-curry mixture and 2 cups chicken broth in top of double
broiler; simmer 10 minutes over hot water.
Let egg yolks and half-and-half come to room temperature; combine and
beat well. Add about 1/4 cup heated curry broth to egg yolk mixture;
then stir mixture into the broth in double boiler; stir until
thickened.
Combine the reserved vegetables, chicken, and remaining chicken
broth; heat thoroughly. Pour curry sauce over chicken mixture; ring
with hot lentils. If desired, top with condiments.
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-28-94
Source from luhu.jp