Chicken Curry- Grandpa style Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Chicken, cooked and cut to 3 cups meat
4 apples, like Granny Smith, peeled and sliced
2 med onions, coarsely chopped
2 T each butter and oil (for saute)
2-3 T flour
2 Cups chicken stock (from cooking chicken)
1 can evaporated milk (soup can sized)
2 T curry powder (added slowly to taste)
Cooked rice
Toppings:
Chopped peanuts
crumbled Bacon
Chopped hard boiled eggs
Chopped black olives
Chopped green onions
Chopped tomatoes
Sweet Pickled relish
Toasted coconut
Raisins
Chutney and fried bananas optional
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Directions: |
Directions:Boil chicken until cooked, using minimal water (about 3 cups). Remove chicken and render meat, add scraps back to stock and reduce to a hardy broth, strain and set aside.
Saute apple and onion in oil and butter, just till softened, don't brown. Add flour to create roux, blend well. Add chicken stock you made. Add evaporated milk (you can use milk or half and half as well). Stir gently and occasionally, (don't get too crazy) till sauce thickens. Adjust thickness using flour or milk to create a "thick chowder" consistency. Now add 1 T curry powder and taste for heat. See note regarding curries, they are all different! Adjust seasoning and add a little salt here if you like, continue tasting. Add chicken and simmer till heated through.
Serve over an equal amount of cooked white rice.
The fun part is adding the toppings! Some folks like to pile them over the top like we did in the Navy, others like to surround the plate in a carefully orchestrated circle, to each his own! |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:40 minutes |
Personal
Notes: |
Personal
Notes: This is a recipe that I created on my own after having something similar. I'll never forget the reaction of our family when I introduced the idea a long time ago. Everyone vowed to bring hot dogs and hamburgers so they could eat something "real". None were too excited. Once everyone tried it, it became a family favorite. The various flavors and textures, sweet and salty, hit the tongue and create a real treat with each bite.
Be careful with the curry, there are as many different curries as there are chinamen! They range in heat from "mellow" to "powdered fire"! Generally stay away from the Thai or Oriental market varieties. I like the ones that are in a glass jar with a brown label. Read the label! If Cayenne or chilis are the first ingredients, skip it! The most important thing is to taste as you add the curry!
Hope you enjoy it!
Love, Dad....Grandpa, Papa.
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