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Mom's Chicken Curry

1 cup butter

2 cups chopped onions

1 cup chopped green pepper (you can leave peppers in 1-inch squares so the dish gets flavor but pieces are easier to pick out)

3 cloves garlic, minced

4 pounds boneless chicken or 5 pounds bone-in chicken, cut into 1- to 2-inch pieces

Sauce

¼ cup flour

3 teaspoons mild curry powder

4 teaspoons salt (or 2 teaspoons salt and 2 teaspoons chicken bullion granules)

½ cup lemon juice

2 cans (8 ounces each) tomato sauce

1 cup water

Optional garnishes

8 green onions, white and light green only, sliced

1-2 cups shelled dry-roasted peanuts (salted preferred)

1-2 cups raisins, golden preferred

1-2 cups shredded coconut

1 jar (9 ounces) Major Grey's chutney

Heat oven to 350 degrees.

In a heavy duty frying pan, melt the butter. Add onions and cook until transparent, but not brown. Remove to a Dutch oven and mix in the green pepper and garlic.

In the same fry pan and working in batches, brown chicken on both sides. The butter burns more easily than oil, so watch it. Remove the chicken to the Dutch oven with the vegetables.

In a small bowl, blend the flour, curry powder, and salt (or the salt/bullion combination). Blend in the lemon juice, tomato sauce and water. Add this to the drippings in the fry pan and cook until thick. Taste to see if you want more salt, then pour over chicken and vegetables. Bake for 45 minutes. Serve with rice and desired garnishes.

Serves eight.

Cook's note: This freezes beautifully.

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