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Chiken Curry Recipe

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This recipe for Chiken Curry, by , is from Frey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Dalluge
Added: Saturday, March 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 chicken
1 1/2 tbls. corn starch per c. of browth
1 tsp. curry powder per c. of broth
1/2 tsp. salt

Directions:
Directions:
Boil chicken reserving broth. Bone reserving skin. Put skin in a blender with the above ingredients to make about 6 cups of broth.
Cut chicken into chunks, add to broth.
Fix seperate bowls of: grated cheese, diced: tomatoes, bell pepper, hard boiled eggs, green onion, coconut, peanuts, chutney.
Serve with hot rice.

Personal Notes:
Personal Notes:
Served at a fun pre-Christmas party when each family made an standing lantern. Also served at Grampa Joseph Frey's family reunion. Grampa Joseph was the Stillwater 4th of July Barbeque Chef. His grandsons still carry the tradition.

 

 

 

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