Chicken Curry

• 1 stewing chicken, cut up
• 1 1/2 c. raw white rice
• 1/4 c. butter
• 2 to 3 tsp. curry powder
• 1/2 tsp. salt
• 1/2 tsp. allspice
• 1/2 tsp. ginger
• 1/2 tsp. mace
• 1/4 c. flour
• 1 1/2 c. chicken broth
• 1 c. heavy cream
• 1/2 c. applesauce

1. The day before, cook the chicken in 3 1/2 cups of water until the bones can be removed, then pressure cook the pieces. Refrigerate meat and broth about 30 minutes.
2. Before serving, heat chicken in double boiler.
3. Cook rice per label.
4. Melt butter and stir in all spices.
5. Add broth and heavy cream.
6. Cook until smooth and thickened.
7. Add applesauce and cook about 5 minutes.
8. Add more seasonings if needed.
9. Mix this with chicken and heat 20 minutes. Serve over rice.
10. Serves 6 to 8.

stewing chicken, white rice, butter, curry powder, salt, allspice, ginger, mace, flour, chicken broth, heavy cream, applesauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=558818 (may not work)