Brown Butter Chicken and Rice Curry

Ingredients

• 1/2 cup rice
• 2 1/2 cups boiling water
• 1 teaspoon bacon or chicken fat
• 3 tablespoons flour
• 1 1/2 cups chicken stock
• 2 large onions, chopped very fine
• 2 tablespoons catsup
• 1 tablespoon Worcestershire sauce
• 3/4 teaspoon curry powder
• 1 teaspoon salt
• 1 cup shredded chicken meat
• finely shredded parsley, for garnish

Method

1. 1 Wash and drain 1/2 cup rice. Rinse again, place in a saucepan with 2 1/2 cups boiling water, and cook gently until grains are soft and water is absorbed.
2. 2 Melt 1 teaspoon bacon or chicken fat in an iron frying pan. Add 3 tablespoons flour and brown carefully until dark brown.
3. 3 Stir in 1 1/2 cups chicken stock, 2 chopped onions, 2 tablespoons catsup, 1 tablespoon Worcestershire sauce, 3/4 teaspoon curry powder, and 1 teaspoon salt. Cook gently to the boiling point.
4. 4 Add 1 cup shredded chicken meat and the prepared rice. Heat slowly until very hot.
5. 5 Turn onto a hot platter and garnish with finely shredded parsley. Serve immediately.