"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Mom and Verna's Hawaiian Curry Recipe

  Tried it? Rate this Recipe:


This recipe for Mom and Verna's Hawaiian Curry, by , is from GREGERSON COUSINS IN THE KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, April 13, 2006


Cream of Chicken Soup
Green Onions
Curry Powder
Fresh grated ginger
Unsweetened Coconut

For Condiments:
Bacon Bits (use real ones, not kibble)
Chopped Peanuts
Chopped Hard Boiled Eggs
Chopped Green Onion

OK - first I don't measure anything so you're on your own - these are guesstimates only - your results may vary...I do suggest a Mai Tai (ice, light rum, pineapple juice and dark rum floated on the top - garnish with pineapple and a little umbrella)

Cook up some chicken - I have used breasts, thighs, I have cooked a whole chicken and used all the meat (this is the way Mom did it and the best way if you have time).

Pour some milk (maybe 2 cups? depends on how much you want to make) in a pan and add the coconut (1/2 cup? again how much do you want) heat it up but don't boil it or anything stupid like that. Once heated up set aside for 10 minutes or so.

Meanwhile, in a another saucepan pour in a couple of cans of Campbells Cream of Chicken soup (or more if want a bigger batch), some chopped green onions, minced garlic, grated ginger and curry powder to taste (I like a lot) and heat it up. When is good and hot, pour in the milk/coconut mixture and let it all simmer.

Once you have the cooked chicken all shredded up, pour it in the soup mixture. Let that sauce simmer for a bit more. Add more curry if you want.

Make another Mai-Tai and toast my Mom.

Oh yeah, get some white rice going.

Get all your condiments going too - bacon, peanuts, hard boiled egg, more chopped green onion, raisins, some more coconut if you want.

When it's all done, put some rice on a plate, ladle some of the curry mixture over it and then (this is my favorite part) put all the condiments you want on top - man I am making this tonight.

We also used to have some chutney on the side which I hated as a kid but now it tastes pretty damn good. Also made a salad (called Rieta) that has shredded or finely chopped radish, cucumber and green pepper with a little plain yogurt mixed in - a good compliment to the spicy curry.

More Mai-Tais for dessert...enjoy!

Number Of Servings:
Number Of Servings:
How many do you want?
Preparation Time:
Preparation Time:
Varies depending on Mai-Tai consumption
Personal Notes:
Personal Notes:
This is a recipe my mom used to make us when we were kids and we have made it for our kids and it's one of their favorites (and mine). I seem to remember that Mom and Aunt Verna got it out of Sunset Magazine in the 60's. It's far from any kind of authentic curry and I have no idea why it's called Hawaiian, since there is no pineapple, mango, Maui Wowie, or other Hawaiian ingredients (ok - coconut). I'm guessing there WERE mai-tai's and perhaps a little Don Ho on the hi-fi while it was prepared. Anyway it is good and we still make it regularly. Enjoy and Muhalo!




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!