While re-creating vintage recipes, I’m teaching myself to use spices that are new to me. Curry is a favorite.
Having made Creamy Chicken Curry a year ago, I was happy to find another good Chicken Curry recipe to try.
Success!
This one came from Nashville Seasons, a Jr. League Cookbook. I have quite a few Jr. League cookbooks in my collection now and have learned that they have a good number of tasty, tempting recipes.
This one was no less delicious!
This Chicken Curry was easy to make and economical. The two cups of cooked chicken I used stretched for at least eight servings. As I kept adding things to it from my pantry – brown rice, bean sprouts, water chestnuts — it may have stretched to 12 servings! The cost was probably close to $1.00/serving.
It was also healthy with all the vegetables and could easily be made vegetarian.
It was lengthy in prep, as the original directions called for cooking the curry for 1.5 hours on the stove.
I may experiment and shorten this step next time (there will be a next time!) to 45 minutes. I’m sure the longer cook time has to do with getting the spices to meld with the other ingredients so it may not be worth messing with. I’ll let you know what happens.
What other ingredients would you add to this dish to extend it?
What spice do you like to experiment with?
Happy cooking!
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Chicken Curry
1 4-pound hen (I used 2 c. frozen cooked turkey)
1.5 quarts water, slightly salted
2 onions, finely chopped
2 green peppers, finely chopped (I used frozen already chopped peppers and onion)
½ c. butter (I used ¼ c. butter- next time I may use spray butter to save calories)
4 whole tomatoes or 1 14-ounce can tomatoes
3 T. curry powder
2 t. tomato paste
1 c. coconut or skim milk (I used coconut)
1 T. flour
Simmer chicken slowly in water about 1.5 hours or until tender.
Drain & reserve 1 quart stock. (I made a quart of chicken bouillon)
Pull meat from bones & shred into medium-sized pieces. (I used 2 c. of cooked chicken from my freezer that I had prepared)
Brown onion and pepper in butter.
Add tomatoes, chicken stock, and curry.
Put on low heat.
Add chicken, tomato paste and milk to sauce.
Add flour to thicken.
Cook slowly about 1.5 hours
12 servings
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Vintage Find of the Week
This darling gingham-checked green and white apron is small enough for a child to don. It looks unworn so it’s possible the little girl it was designed for forgot about it or chose to keep it looking pristine. I love looking at it, especially in this season of green springing up outside!
Happy Spring!
Vintage Eats of Kayleen Reusser 