bismillah

Cooking Recipes

Chicken Curry - Murgi Curry
(Servings for 6 to 8 people)

Ingredients:

- 4 - 5 lbs. chicken, cut in serving pieces
- 1 tsp. salt
- 1 carrot
- 1 onion
- 1 celery stalk
- 3 - 4 cups water

Preparation:

1. Place all ingredients in electric saucepan (4-quart or greater capacity).
2. Bring to steaming point - reduce heat to simmer.
3. Cook about two hours or until chicken becomes tender.
4. Cool, de-bone chicken, strain and reserve stock to use in sauce.

Sauce Igredients:

- 3 tbsp. butter or margarine
- 1/4 cup chopped onion
- 1/8 to 1/4 chopped apple
- 1 tbsp. curry powder
- 3 tbsp. flour
- 2 1/2 to 3 cups chicken stock
- 2 egg yolks
- 1/4 cup cream

Sauce Preparation:

1. Melt butter in large frying pan on medium heat.
2. Add onions and apples and stir sauce lightly.
3. Blend in curry powder and flour.
4. Slowly add stock; stir until smooth and thick.
5. Beat egg yolk and cream together lightly: stir into sauce.
6. Add chicken pieces.

Serve with rice and condiments.


The Islamic Bulletin
P.O. Box 410186, San Francisco, CA 94141-0186

January 1992
Jumada 1412
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