"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Curry Recipe

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

Contributor:  
Contributor:  
Alice Vander Linden
Added: Friday, November 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 cups cooked chicken
2 tablespoons butter
1 large onion, diced
1/2 cup green pepper, diced
1 large stalk celery, chopped
2 cups chicken broth
1 1/2 teaspoons curry powder
2 tablespoons flour
1/4 teaspoon ginger
1/4 teaspoon tumeric
1/2 cup seedless raisins
1 teaspoon salt
1/2 teaspoon pepper
1 cup plain yogurt
1/2 cup heavy cream
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika

Directions:
Directions:
Heat 2 tablespoons butter, add chicken and brown quickly. Add onion, greeen pepper, celery and chicken broth. Simmer 15 minutes. Stir in curry powder, flour, ginger, tumeric, raisins, salt and pepper. simmer another 15 minutes. Remove from heat. Stir in yogurt, heavy cream, cayenne, and paprika. Serve with rice and condiments.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
May use 2 pounds boneless beef, lamb or veal or 3 1/2 cups lobster or crab.

 

 

 

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