• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

White-Cooked Chicken and Curry #1

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 1 Spring chicken
  • 1 c Chinese white turnip
  • 1 c Round cabbage
  • 2 c Water
  • 1 ts Cornstarch
  • 3 tb Water
  • 1 -(up to)
  • 2 tb Curry powder
  • 2 Scallions

 Directions

1. With a cleaver, chop chicken, bones and all, in 2-inch sections. Place
in a saucepan.

2. Peel Chinese turnip. Cut turnip and cabbage in 2 inch cubes and add to
pan, along with cold water. Bring to a boil; then sinmer, covered, 30
minutes.

3. Remove chicken and vegetables to a warm serving platter, leaving liquids
in pan.

4. Blend cornstarch and remaining cold water to a paste; then stir in curry
powder. Add to liquids in pan and cook, stirring, to thicken.

5. Pour sauce over vegetables. Mince scallions; then sprinkle over and
serve.

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