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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Curry Recipe

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This recipe for Chicken Curry is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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