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Old recipe from Betty Crocker for Chicken Curry around 1965?

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February 01, 2008 10:13PM

1/3 cup margarine or butter 1 1/2 teaspoons curry powder 1 small onion, coarsely chopped 1 clove garlic, chopped 1/4 cup all purpose flour 2 teaspoons sugar 1/2 teaspoon ground ginger 1/4 teaspoon dry mustard 1/4 teaspoon pepper 1 medium tomato, chopped 1 medium tart apple, chopped 4 oz fully cooked smoked ham, chopped 1/4 cup shredded coconut 2 cups chicken broth 2 pounds chicken or turkey thighs and breasts, skinned, boned and cut into 1/2 inch slices 4 cups hot cooked rice Desired condiments Cook and stir margarine, curry powder, onion and garlic in a 3 quart saucepan until onion is transparent. Stir in flour, sugar, ginger, mustard, pepper, tomato, apple and ham. Cook, sirring occasionally, 5 minutes. Stir in coconut and chicken broth. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, 1 hour. Rub mixture through sieve. Return liquid to saucepan; add chicken. Heat to boiling; reduce heat. Cover and simmer until chicken is tender, 25 to 30 minutes. Serve with rice and desired condiments. 6 servings, 390 calories per serving. Condiments Shredded coconut, chopped peanuts, finely chopped hard cooked eggs, chutney, finely chopped crystallized ginger, snipped parsley or raisins. Shrimp curry: Substitue 1 1/2 pounds fresh or frozen medium shrimp (in shells), cleaned and deveined, for the chicken and Indian hot curry powder for the curry powder. Increase flour to 1/3 cup. Heat sauce to boiling; add shrimp. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, just until shrimp is done, about 3 minutes.