I admit it. I am SO spoiled. I have an incredible, talented, creative mother who not only loves to write, paint, draw and tell amazing stories, but she also loves to cook. Her passion for food would probably brand her a “foodie” these days. And boy, did we kids get all the advantages of that! She would cook things from all around the world whenever the mood struck. And they were always good. I remember going with her to a Chinese grocery store to watch their cooking lessons and then making the meals at home. It was the first time I’d ever eaten black fungus, in a dish called “Ants Climbing a Hill.” It was delicious!
We also ate a lot of Mexican, French, and Italian food. But it was her Curry Chicken that I loved the most. I could eat that stuff for days, and often did. Somehow I spent more time eating than learning how to cook. So when I finally had a family of my own and tried to figure this all out for myself, I begged her for the recipe and was surprised at how easy it was! You could even do it in a microwave!
Since then, I’ve cooked her curry chicken hundreds of times, and have tweaked it to my own preferences over the years. Personally, I don’t like microwave cooking, and I always want more sauce, so I doubled that and took out the eggs and Worcestershire sauce (which I can never pronounce correctly anyhow). I have also tried this with leftover turkey and it’s wonderful. It’s a great way to use up leftover meat, and both light and dark meat work well. It also gets better and better in the fridge and freezes well!
I’m including both recipes below. You can decide which you like more. They are both delicious!
Disclaimer: None of my chickens were hurt in the making of this recipe. We ate someone else’s! Ha!
- Sauce:
- 1 tbsp. butter
- ½ cup chopped onion
- 1 tbsp. flour
- 2 tbsp. curry powder
- 1 tsp. salt
- ½ tsp. ginger
- paprika to taste
- 1 cup canned evaporated milk
- The rest:
- 4 cups cooked chicken or turkey
- 1 egg well beaten
- 1 tbsp. Worcestershire sauce
- cooked hot rice (or reheated from freezer)
- optional: chutney and "side boys:" raisins, chapatis and other traditional Indian side dishes
- Melt butter in casserole dish in your microwave. Add onion, flour, curry, salt, ginger, and paprika. Cook for 4 minutes on high, stirring occassionally.
- Gradually blend in milk, cook 3 minutes to thicken, stirring occassionally.
- Add chicken or turkey, blend a little sauce into the egg (so it does not cook) and add the egg into the curry sauce. Mix well. Heat but do not boil or the sauce will curdle. Stir in worcestershire sauce.
- Serve over rice with "side boys"/side dishes. We like coconut, peanuts and raisins.
- Sauce:
- 2 tbsp. butter
- 1 cup chopped onion
- 2 tbsp. flour
- 4 tbsp. curry powder
- 2 tsp. salt
- 1 tsp. ginger
- paprika to taste
- 2 cups milk
- The rest:
- 4 cups cooked chicken or turkey
- cooked hot rice (or reheated from freezer)
- Optional: chutney and "side boys:" raisins, chapatis and other traditional Indian side dishes
- Melt butter in large pan on your stove top and saute onions for a few minutes.
- Add flour, curry, salt, ginger, and paprika, stirring occasionally till the butter is absorbed and you have a thick, fragrant paste that fills the house with its wonderful, pungent aroma.
- Gradually mix in the milk with a slotted spoon, stirring and cooking till thickened (about 3-5 minutes).
- Add chicken or turkey, until well mixed and heated through.
- Serve over rice with "side boys"/side dishes. We like coconut, peanuts and raisins.
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