Yield: 8 servings
Measure | Ingredient |
---|---|
16 ounces | Lentils |
5 cups | Water |
2 \N | Chickens, fryer |
1 \N | Carrot; diced |
1 \N | Celery stalk; chopped |
1 medium | Onion; quartered |
\N \N | Salt; to taste |
\N \N | Chopped peanuts |
\N \N | Crisp crumbled bacon |
\N \N | White seedless raisins |
\N \N | Water |
¾ cup | Onion; minced |
4 tablespoons | Butter |
2 tablespoons | Curry powder; to 3 tb. |
3 cups | Broth, chicken; divided |
4 \N | Egg yolks; beaten |
1 cup | Half-and-half |
\N \N | Flaked coconut |
\N \N | Preserved kumquats |
\N \N | Chopped hard cooked egg |
CONDIMENTS (OPT
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 ¼ 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