Preparation Time

1 hour

Ingredients

• 2 large cans chicken broth
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1/2 white onion, chopped into large chunks
• salt and pepper
• chicken, whole cut up
• 1 white onion, diced
• olive oil
• 3 tbsp butter
• 3 tbsp flour
• 2 tbsp curry powder
• 1 egg yolk
• 1/2 cup heavy cream
• rice (4 cups cooked)

Directions

Chicken
• place broth in a large pot. Add carrots, celery, 1/2 diced onion, salt & pepper. Bring to a boil and add chicken. Cook until chicken is tender and falls off bones (about 20 minutes). (Note, can also cook chicken in a slow cooker for five to eight hours or so.)
• remove skin, cut into bite size pieces and set aside.
  
  Curry Sauce
• saute 1 diced onion in a little olive oil & 3 tbsp butter.
• add 3 tbsp flour, saute a few more minutes.
• add 2 tbsp curry powder and some bouillon from cooking chicken; cook a few more minutes.
• mix 1 egg yolk in 1/2 cup heavy cream, and add to sauce.
• do not boil anymore, taste & stir in chicken.
• serve over hot, cooked rice.