My Version of Chicken Curry

A little background note: my husband and his family spent 2 1/2 years in Africa when he was a teenager and his mom got this recipe from their sojourn there. This is my adaptation of that recipe.

 

1 fryer chicken, baked, deboned, and meat pulled off and cut up in bite sized pieces

rice (I prefer brown wild rice or yellow, but most people use white)

1 c. chopped onion

1 clove chopped garlic

1 T red curry powder

flour

chicken broth

milk

Saute the onion and garlic in 2 T melted butter. When the onion is translucent add the curry powder and blend well. Add 2 T chicken broth and turn heat on low or simmer. Mix 2 T flour with about 3 T chicken broth in a small bowl. Whisk together until creamy. Increase heat to medium and add enough chicken broth to make creamy. Slowly add the mixture to the skillet, stirring until contents are the texture of thick gravy. Add milk until you have the correct gravy consistency. Add chicken. Keep adding milk and stirring until the gravy and meat are hot. Serve over rice. Makes about 8 servings.

Condiments:

chopped apple, sliced banana, diced tomato, pickle relish, grape jelly, chutney, coconut, sliced grapes, sliced carrots, raisins, dried cranberries, peanuts, Mandarin orange segments, pineapple tidbits, applebutter, bacon bits, guacamole, and almost anything else you’d like to try.  Add any or all of the above to your plate and mix it all together. It looks terrible but is the best food you’ll ever eat. A great company dish.

Warning: don’t have any alternative food available until after everyone has tried it. In this case, appearance means nothing. Be adventurous! Give it a try. Happy eating.

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