Summary

Ingredients

• 1 chicken (soup chicken)
• 2 cubes chicken broth
• 1 tablespoon margarine
• 3 tablespoon flour
• curry
• nutmeg
• salt

Print Recipe Pin Recipe

Instructions

1. Bring 2 liters of water to a boil in a pressure cooker, add the 2 chicken broth cubes and the whole chicken.
2. Close the pressure cooker and cook on low heat for 45 to 70 minutes until the chicken is very tender and the internal temperature reaches at least 74°C / 165°F.
3. Remove the chicken and shred the meat from the bones while still warm, then cut into bite-sized pieces.
4. Melt 1 tablespoon margarine in a saucepan over medium heat, add 3 tablespoons flour, and stir for 1 to 2 minutes to make a light roux without browning.
5. Gradually pour in roughly 1 liter of the cooking liquid, stirring constantly, and bring to a boil over medium-high heat until the sauce thickens (about 5 minutes).
6. Add the shredded chicken and season to taste with curry, nutmeg, and salt.
7. Reduce heat to low and simmer for 10 minutes.
8. Serve with rice.