Chicken Curry

Submitted by BothFex

"From one of my favorite cookbooks: "San Juan Classics". My brothers-in-law say this recipe reminds them of the curry they ate when they lived in Scotland."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 4

ingredients

• 1⁄4 cup butter
• 3 tablespoons onions, diced
• 1⁄4 cup tart apple, diced
• 3 tablespoons flour
• 1 1⁄2 teaspoons curry powder
• 1⁄4 teaspoon ground ginger
• 1 dash cayenne pepper
• 1 cup chicken stock (I've used bouillon as well, just watch how much salt you add later)
• 1 cup half-and-half
• 2 cups chicken, cooked and shredded (shrimp is good too)
• salt and pepper

directions

1. In skillet melt butter and sauté onion and apple until the onion is soft.
2. Blend in flour, curry, ginger and cayenne.
3. Cook and stir for about 2 minutes.
4. Add stock and cream, stirring to blend.
5. Cook for roughly 10 minutes--when sauce begins to thicken add chicken and salt and pepper to taste.
6. Serve over steamed rice with golden raisins, peanuts, or shaved coconut as condiments.

Reviews

[deborah burstyn]

I lowered the fat content of this wonderful recipe by decreasing butter to 3 tablespoons and substituting 2% milk for half and half. I also eliminated the apple and instead added a diced potato and two diced celery stalks. I didn't quite get the authentic Indian color and flavor I'd hoped for but it was a convenient tasty meal for my family nonetheless.

 

[chattycathy642]

I modified this recipe a bit, as usual. I used less butter, and what I did use, it was light margerine, and I used Pam also. I substituted fat free half and half for the regular. This is a fabulous recipe. Great flavor, stirred up very smooth. I'm not usually the greatest with the sauces, but this one was a great hit!

 

[BettyBoop330]

My brother, visiting for the extended Christmas holidays, requested that I make the recipe our mother made in the 1950s. He found the recipe in my old (1948) Joy of Cooking) that he thought she used. That recipe was essentially a cream sauce with curry powder and maybe minced onion added at the end. I wanted an updated version of a similar sauce that would include sauteing the onion and curry sauce - this one satisfied every requirement, right down to the condiments, and received rave reviews. It is a very mild curry, which could be spiced up as desired . At my brother's request, I omitted the apple and ginger, but I used garam marsala for the curry powder, which added some depth of flavor. Next time (and there will be many!) I'll prepare the recipe as stated.

 

[echo echo]

This was enjoyable, and the mixing of apples and chicken was a good idea. The dish was not very hot as curries go, which was fine.