Curried Chicken from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• ¼ level teaspoon each ginger and turmeric
• 6 tablespoons double cream
• ½ pint well-flavoured chicken stock
• 1 tablespoon chutney
• 1 level teaspoon sugar
• juice of ½ lemon
• salt
• 1 tablespoon flour
• 1 tender chicken
• 1 tablespoon curry powder
• ⅛ level teaspoon each paprika and cayenne pepper
• 1 clove garlic, finely chopped
• 2 tablespoons butter
• plain or saffron rice
• 1 Spanish onion, finely chopped