EIGHT BOY CHICKEN CURRY

"This takes its name from the number of condiments served with it. Traditionally, each is served by a separate house-boy carrying the bowls in white-gloved hands. Number of condiments may be varied from two up."*

1 (5-6 lb.) stewing hen, cut up
6 cups water
3 medium-sized onions, chopped
2 apples, minced
8 stalks celery, minced
1/4 cup olive oil
1/4 cup curry powder
1/4 teaspoon ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon Tabasco sauce
1/4 cup flour
2 cups heavy (whipping) cream
3 egg yolks, slightly beaten
1/2 cup sherry
Salt to taste
6 cups hot cooked rice (for serving)

Simmer chicken in water in covered pan until tender.

Cook onions, apples, and celery in olive oil until browned, stirring frequently.

Add curry powder and simmer 5 minutes.

Add four cups of the broth from the chicken and seasonings; simmer 20 minutes.

Blend in flour smoothly and cook until thickened, stirring constantly.

Bone and dice chicken. Add to sauce and refrigerate at least 3 hours.

WHEN READY TO SERVE:
Add cream, egg yolks, sherry, and salt to taste. Heat thoroughly.

Serve over hot rice.

*SERVE THE FOLLOWING FOODS, EACH IN A SEPARATE DISH:
4 hard-cooked eggs, chopped
2 cups chutney
1 fresh coconut, grated
2 green peppers, chopped
1/2 pound bacon, fried and chopped
1/2 cup currant jelly
1/2 cup pickles, chopped
1/2 pound salted peanuts, chopped

From: Recipelink.com
Source: Recipe booklet: Miss Fluffy's Rice Cookbook, Rice Council, not dated