- 1 deboned chicken, salt to taste
- 1 quart (plus) chicken broth
- Cornstarch or flour
- Curry powder
- Condiments, for serving
- Red pepper (I use ground)
- Green pepper
- Chopped boiled eggs
- Green onions
- Chow Mein noodles
- Hot white rice, for Serving
About this recipe
Now let me explain—
Chicken broth— the amount can vary according to the number of people. I judge that one quart would serve about 6 people.
Cornstarch or flour—make the broth about the consistency of thin white sauce
Curry powder— be sure to get a good brand, as some are not satisfactory. I use Spice Islands. The amount will depend on your taste for curry or hot food. I would start with two teaspoons and go from there. I think it’s best to add curry to the chicken broth just before you add the chicken. I believe the curry loses some of its flavor if heated too long. Others do not have this opinion.
This recipe is from word of mouth, observation and experience.
I always like to have mango chutney, but in the US, it is hard to find and expensive.
Put your boned chicken in a pot, and cover with stock by about an inch. Bring to a simmer, lower heat, cover and cook through, about 30 minutes. Remove chicken from stock and let cool enough to handle. Shred, and reserve.
Meanwhile, return stock to a simmer. In a small bowl, make a slurry of about 1 tablespoon cornstarch and 2 tablespoons stock, whisking smooth. Add to stock, stirring constantly. Let thicken; you might need to make and add more slurry.
Add curry powder to taste, and return chicken to pot. Simmer for 10-15 minutes to allow flavors to blend. Taste for seasoning. Serve with condiments, over white rice.