Twelve-boy curry

Yield: 2 servings

Measure Ingredient
6 eaches Servings
6 tablespoons Butter
1 cup Minced onion
1 cup Chopped celery
4 eaches To 5 cloves garlic, minced
½ cup Flour
1 each To 2 Tbsp curry powder, or to taste
½ teaspoon Salt
¼ teaspoon Pepper
1 teaspoon Paprika
dash Of cayenne pepper
1¼ cup Strong beef stock
1 cup Light cream
3 tablespoons Catsup
1 each 3-lb chicken, stewed, meat cut into bite-size pieces

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

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