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Chicken Curry Recipe

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

Jacqy Lewis Soderberg
Added: Friday, August 7, 2009


1 (3 lb.) fryer chicken (I use chicken breasts)
3 T. butter
1 clove garlic
3 onions, chopped
2 T. flour
1/2 c. milk
1/2 c. cream
1 c. chicken broth
2 tsp. sugar
3 apples, peeled and chopped
1 c. finely chopped winter squash
1/4 c. raisins
3 T. coconut
juice of 1/2 lemon
1 1/2 tsp. salt
3 tsp. curry powder

Simmer the chicken until it is very tender. Remove bones and skin and cut into bite-sized pieces. Reserve the broth. Saute the onions and garlic in butter. Stir in flour and curry powder to make a paste. Add chickenand slowly add milk, cream, broth and sugar. Cover and simmer 1/2 hour. Add remaining ingredients and cook 1 hour longer. You may add more broth. Serve over rice.
Suggested condiments: coconut, crumbled bacon, chutney, olives, chopped egg, green pepper, green onions, chives, mushrooms, chopped peanuts, avocado, tomatoes.

Personal Notes:
Personal Notes:
This recipe came from Turkey. Chicken Curry was often served at Navy buffets. It's fun to use the different condiments. Makes for an interesting dinner.
Some variations of the recipe: one uses ch.celery, and mushrooms in place of the squash, raisins and coconut. Another adds 1/4 c. tomato sauce, 1 tsp. of thyme and a bay leaf to the onion mixture. You can do it according to your taste. . . including adding more curry if you want.




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