"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Chicken Curry Recipe

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This recipe for Chicken Curry, by , is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Musser


3 T. butter
1/4 c. minced onion
1 T. curry powder
1/4 tsp. cayenne (optional)
3 T. flour
1 tsp. salt
1 tsp. sugar
1/8 tsp. ginger
1 c. chicken broth
1 c. milk
2 chicken breasts
3 T. olive oil
1/2 tsp. lemon juice
3-4 c. cooked rice (1 1/2 c. dry)
rice, cooked set aside.

Cut chicken breasts in small chunks or in strips. Saute in the olive oil in heavy saucepan until golden; remove from pan and drain off excess oil. Melt butter over low heat in same saucepan. Saute onion, curry powder and cayenne in melted butter. Blend in flour and other seasonings. Cook over low heat until mixture is smooth and bubbly. Remove from heat. Stir in chicken broth and milk. Bring to a boil, stirring constantly. Boil one minute. Add chicken and lemon juice. Makes 4 servings. Spoon over rice and allow each person to garnish with any or all of the following toppings on table in small bowls: chutney, tomato wedges, raisins, slivered almonds, salted peanuts, chopped onion, pineapple chunks, diced boiled eggs, canned mandarin oranges, crisp bacon bits, sweet pickles, sour or dill pickles, flaked coconut, sliced avocado, bananas, celery, green pepper.




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