Chicken broth
- 1 whole large chicken
- 2 carrots
- 0,5 celeriac
- 2 yellow onions
- 1/3 leeks
- 0,5 fennel
- 3-4 laurel
- 1 twig fresh thyme
- 10 white peppercorns
- 3 msk salt
Curry sauce
- 1 yellow triple
- 4 schalottenlökar
- 3-4 Acid apples
- 1 banana
- 4 MSK Currypulver
- 2 MSK rapsolja
- a hefty click of butter
- 1 tbsp plain flour, to rescue
- 5 dl of chicken broth
- 2-3 cup heavy cream
- 1 msk paprikapulver
- a little shovel from pineapple on can
- Possibly a little plum- or mangochutney
- Do this
Chicken broth
Rinse possibly out of the chicken with water.
Cut the vegetables into large pieces and place in a large saucepan. Put in the chicken and fill up with water so it covers. Boil up and foam any of foam boiling up.
Put in spices and salt.
Allow chicken to boil on low heat until the meat releases from the legs, as 40 minutes. Then lift out of the chicken and let it cool.
Meanwhile, boil down the chicken broth to half approximately and then use to the curry sauce. Once the chicken has cooled, Remove the meat from the legs and place on a barrel.
Curry sauce
Peel onions and cut into smaller pieces, Slice the apples. Peel the banana but let it be whole.
Roast the curry lightly in a hot pan. Then pour in the onion, the fruit, oil and butter and fry around for a while without taking color. Powder over the flour and strain over the chicken broth and pour into the cream. Then let boil slowly for approximately 15 minutes. Strain the vegetables from the curry sauce. Taste the sauce with paprika powder, spade from pineapple and possibly plum chutney or mango chutney.
If it is necessary to find out the sauce more then make a "beurre manie". Mix a click of hot butter with as much wheat flour. Then stir down as needed and get the desired consistency on the sauce. Season with salt and pepper.
Place the meat from the cooked chicken and cook quickly once before serving. Serve with boiled rice.