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Curry Recipe

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

Contributor:  
Contributor:  
Jeanne and Albert Breitung

Category:
Category:

Ingredients:  
Ingredients:  
2 T butter
1 onion, coarsely slicied
1 clove garlic or 1 t garlic poser
2 to 3 T curry powder - if you like it hot use 4 T
1/2 can of Campbell's consumme
4 T flour
Scant c. of water
2 to 3 c. leftover chicken, lamb, cooked shrimg
Condiments: shredded coconut, peantus, chopped tomatoes, sliced banadna, raisins, chutney and chopped egg

Directions:
Directions:
Saute butter and onion and garlic. Add curry powder. When lightly browned, turn off heat add consume, stir around to blend. Put 4 T flour in blender, add curry mixture. Blend 30 seconds. Pour sauce into sauce pan, add scant cup of water. Simmer over low heat 30 mins or less, stirring occasionally. If gets too thick, add more water. Stir in meat, heat to serving temperature. Top with condiments of choice.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Aunt Jeanne and Uncle Al lived in Jamaica where they were introduced to many styled of cooking and new flavors. We loved eating this dish as we piled on the condiments - best part!

 

 

 

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