Lentils with chicken curry

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

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