Prep 30 mins
Cook 45 mins
I clipped this delicious recipe from the Portland Oregonian about 45 years ago. It's still my favorite chicken recipe of all time.
- 3 lbs chicken, cut into serving pieces
- 1⁄3 cup sifted all-purpose flour
- 1⁄4 teaspoon powdered ginger
- salt (to Taste)
- 3⁄4 cup butter or 3⁄4 cup margarine
- 2 tablespoons oil
- 1⁄3 cup water
- 1 (14 ounce) can chicken stock (or your own)
- 1 1⁄2 tablespoons cornstarch
- 1⁄4 teaspoon curry powder
- 1 teaspoon instant minced onion
- 1 tablespoon catsup
- 1 green bell pepper
- 1 large mid summer cantaloupe (or half honeydew half cantaloupe)
- 1 (5 ounce) can water chestnuts (I like whole ones)
- Dredge chicken in flour mixed with ginger and salt.
- Heat butter and oil in heavy skillet: brown chicken in it.
- Add water and cover; simmer until chicken is tender (about 45 minutes).
- While chicken is cooking, combine chicken stock, cornstarch, curry powder, onion and catsup.
- Mix until smooth and set aside.
- Cut green pepper into halves, remove seeds and stem end and cut pepper into thin slivers (should be about 3/4ths cup).
- Cut melon in half, remove seeds and cut into balls with a melon baller or 1/2 teaspoon measuring spoon.
- Drain and slice water chestnuts.
- When chicken is tender, transfer pieces to a hot platter.
- Stir cornstarch mixture into drippings in skillet.
- Cook stirring constantly until mixture boils and thickens.
- Add green peppers and water chestnuts; simmer 2 minutes longer or until vegetables are hot.
- Add salt to taste (about 1/4 teaspoon).
- Add melon balls, and pour over chicken.
- Serve over hot cooked rice.