Chicken Curry
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Baking Sheet
Ingredients
- 1 large pineapple, or 4 tiny pineapples
- ¼ cup sugar
- ½ cup water
- 1½ teaspoons yellow curry powder
- 1 tablespoon butter
- ⅓ cup onion, minced
- ⅓ cup celery, diced
- ¼ cup fresh mushrooms, sliced
- ½ cup half and half cream
- ½ cup milk
- ¼ cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 cup cooked chicken, cubed
- ½ teaspoon MSG
- ¼ teaspoon salt
- hot cooked rice, for serving
Instructions
- Cut top off from pineapple(s), leaving the top intact for decoration, set aside the tops. Cut pineapple in half lengthwise, scoop out fruit leaving the shells ½ inch thick, discarding the core.
- Dice ½ cup of pineapple, add to a saucepan with the sugar and ½ cup of water. Cook covered for about 8 minutes, drain and set aside.
- Preheat your oven to 230° C (450° F). Place the pineapple shells, cut side up, on a baking sheet and heat the shells for 10 minutes.
- In a medium saucepan, melt the butter, when hot, add the curry powder and brown lightly.
- Add the onion, celery, and mushrooms, and mix into the butter well.
- Stir in the cream, milk, and broth. Bring to a boil.
- In a small bowl, mix together the cornstarch and cold water to make a slurry, stir this into the saucepan, and stir until sauce is thickened.
- Stir in chicken, cooked pineapple, MSG, and salt, Heat through.
- Spoon mixture into hot pineapple shells, place pineapple top next to shell. Serve and enjoy.
Notes
Fair cost per serving.
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