Directions: |
Directions: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! |
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!
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This recipe for Mom and Verna's Hawaiian Curry is from