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Mummy's chicken or shrimp curry Recipe

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This recipe for Mummy's chicken or shrimp curry, by , is from Mummy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marion Thorne
Added: Monday, December 22, 2008


For the sauce:

3 tbsp unsalted butter
1 medium onion, peeled and finely chopped
1 medium carrot, peeled and thinly sliced
1 rib celery, thinly sliced
3 to 4 tbsp hot curry powder
1/2 tsp chili powder
3 tbsp chili powder
3 tbsp all purpose flour
1 can (about 14 ounces) coconut milk
1/2 tsp salt
1/8 tsp ground mace
1/8 tsp ground allspice
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground cinnamon
1 Rome or Macintosh apple
2 tbsp currant jelly
2 tbsp mango chutney puree in food processor or blender

For the Curry:

1 1/2 lbs skinless boneless chicken breasts, freshly poached in simmering stock until just cooked through (about 4 minutes), and cubed OR

1 1/2 lbs medium shrimp, steamed until just pink (about 3 minutes), peeled and deveined (reserve cooking broth or shrimp steaming liquid)

Heavy cream (optional).

For serving:

Cooked white Basmati rice (allow 1 1/2 cups per person)
4 slices cooked bacon, crumbled
3 green onions, finely chopped
2 jalapeno peppers, seeded and minced
1 crisp apple (like Fuji), coarsely chopped
1 hard boiled egg, white and yolk sieved separately
1/2 cup coarsely chopped cashews, peanuts or pistachios, toasted
1/2 cup mango chutney
1/2 cup shredded coconut, toasted
1/2 green bell pepper, finely shopped
1 banana, coarsely mashed (just before serving).

1. To make sauce: Melt butter in a 3-qt saucepan over medium-low heat. Add onion, carrot and celery and cook, stirring occasionally, until soft, about 5 minutes. Add curry and chili powders and cook, stirring, for 5 minutes. Whisk in flour, coconut milk and 1/3 cup water, raise heat to medium and whisk until fust boiling. Whisk in salt, mace allspice, nutmeg cloves cinnamon and then apple. Reduce heat to low, cover and simmer for 30 minutes. Push through a strainer with a metal spoon into a medium bowl, cover and refrigerate overnight.

2. When ready to serve, place the sauce in a saucepan and stir in currant jelly and chutney. Heat over medium heat until blended, whisking occasionally. Add chicken or shrimp, stir and cook until heated through, about 4 minutes. If mixture is too thick, thin with chicken or shrimp cooking liquid or heavy cream. Serve with the rice and the condiments in separate bowls.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
30 minutes




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