Twelve-boy curry

2 servings

Ingredients

QuantityIngredient
6eachesServings
6tablespoonsButter
1cupMinced onion
1cupChopped celery
4eachesTo 5 cloves garlic, minced
½cupFlour
1eachTo 2 Tbsp curry powder, or to taste
½teaspoonSalt
¼teaspoonPepper
1teaspoonPaprika
dashOf cayenne pepper
cupStrong beef stock
1cupLight cream
3tablespoonsCatsup
1each3-lb chicken, stewed, meat cut into bite-size pieces

Directions

Melt butter in a large skillet. Add onion, celery and garlic and cook over medium heat until onion is limp. Combine all of the dry ingredients and add to the onion mixture, stirring over low heat until blended. Slowly add beef stock and cream and stir until smooth.

Add catsup. Cook for 2 minutes then add chicken and heat to boiling point. Let stand 1 hour then reheat. Note: This curry is best if made a day ahead and reheated. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis