Place chicken in pot and cover the chicken with water, then remove chicken.
Bring water to the boil and put the following in the pot, Onions, Celery, Carrot, Tomato, Garlic, Mushrooms, Capsicum, Cardamom seeds, Cracked pepper.
Cook for 1 hour.
Place chicken into pot and cook for 1 to 1 and a half hours and remove and set aside, Use 2 forks for this or it may fall apart.
Cook stock for another 1 hour until all product is soft.
Strain stock and discard product keeping the liquid only in a separate dish.
In the same pot melt butter.
Add curry powder and stir until curry is cooked, 3 minutes
Add flour and with a wooden spoon mix the flour into butter and cook for 3 minutes.
Add a cup at a time of the chicken stock and using a whisk keep it moving until the required consistency is achieved.
You don’t want it too thick.
Cook rice and have ready.
Place whole precooked chicken back into curry sauce and turn constantly for 30 minutes.
Place cooked rice onto serving dish and spread across plate,
Remove chicken and place on cooked rice, Use 2 forks for this or it may fall apart.
Using a large spoon cover the chicken with curry sauce and onto the rice.
Dress with some chopped Shallots and slices of Capsicum.
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