Summary

Ingredients

• 1 chicken, 3 kg each
• 2 small onions
• 1 carrot (s)
• 1 stick celery
• 1 liter chicken broth
• a bit salt
• 80 g butter
• 1 onion (s)
• 2 apples, green
• 2 tablespoon flour
• 1 bay leaves
• 1 tablespoon curry
• 1 tablespoon coriander
• 1 tablespoon turmeric or saffron
• 0.5 teaspoon ½ pepper
• 3 tablespoon sweet cream

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Instructions

1. Gutt the chicken, cut into pieces and place in a saucepan. Cut the onions, carrots and celery stalk into slices and add. Pour in the chicken stock (made from poultry and vegetables), add salt, bring to a boil and cook over a moderate heat for 1 hour.
2. Remove the chicken, remove the skin and bones and cut into small pieces. Pour the stock through a sieve, cool and degrease.
3. In a second saucepan, heat the butter, the finely chopped onion and the peeled, pitted and sliced. Add apples and fry for 3 minutes. Stir in the flour, mix in all the spices well, add and deglaze with the stock.
4. Cover and cook gently for 15 minutes.
5. Add the chicken and cream and cook for another 5 minutes.
6. Rice or flatbread is served with it.