Chicken Corn Curry with Fried Egg
Author: 
Recipe type: Main
 
Ingredients
  • 8 cups water (if boiling chicken carcass, otherwise use 6 cups water)
  • 3 carrots
  • 2 potatoes
  • 1 onion
  • 3 garlic cloves
  • 1 leg, ⅓ chicken breast, 2 wings and residual meat from chicken carcass
  • 2 tablespoons milk
  • 1 cup corn
  • Rice
  • Egg, 1 per person
Instructions
  1. In a large stock pot, bring 8 cups of water to boil.  Add rotisserie chicken carcass, wings, breast and leg to the pot.  I remove the skin prior to boiling the chicken.  I I have a large pot with steamer so I put the chicken in the steamer so that it's easier to separate the bones and cartilage from the meat.
  2. Reduce heat to medium-low and simmer for 45 minutes.  Add rough chopped garlic to the pot.  This really builds flavor into the stock and makes the curry really tasty!  Remove the steamer and separate the carcass, bones and cartilage from the meat.  Return the meat back to the pot and increase heat to medium-high.
  3. Add rough chopped onions and carrots to the pot and allow this to cook for 15 minutes.
  4. Add Vermont Curry rue. Chop up the curry into smaller pieces so that it dissolves quickly and evenly in the pot.
  5. Add 2 tablespoons milk - low-fat, skim, regular - whatever you have.
  6. Next, add 1 cup canned corn.
  7. In a frying pan, cook 1 fried egg, over-easy.
  8. Serve rice in a shallow dish, pour curry over rice, top with fried egg and enjoy.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/05/12/chicken-curry-with-fried-egg/