Summary

Ingredients

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

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Instructions

1. Bring 2 liters of water to the boil in the pressure cooker, add 2 cubes of soup and the soup chicken.
2. Close the pressure cooker and switch back on. Cook on low heat for approx. 45-70 minutes.
3. When the soup chicken is tender, take it out and remove the meat from the bones while it is still warm (easier warm than cold) and cut into bite-sized pieces.
4. Melt the margarine in a saucepan and use the flour to make a light-colored burn. Pour in about 1 liter of the chicken stock and bring to the boil, stirring constantly, the sauce should be thick. Add the meat, season with curry, salt and nutmeg and simmer on a low heat for about 10 minutes.
5. Serve with rice.