This is a meal from my childhood. My mother made this quite often–the smell brings back very fond memories of cold Chicago nights, curled up on the couch with some curry watching the new episode of ER (god bless the 90’s) with my mom and sis.
And now, as a working woman, I understand why we had it so often: it’s insanely easy. One pan (ok 2 if you count the rice) and leftover chicken, 20 minutes, and you’re done. The smoky curry powder, with the balance of chicken broth and milk, make it luxurious but not gluttonous.
I roasted my first whole chicken this past Sunday (i’ll post the next one. i had a little too much fun bathing the little birdie and dancing him around the roasting pan. but i digress.) “Well, then you have to make the curry with the leftovers,” MommaBear said. Aye-aye.
This recipe is from my father’s grandmother’s best friend. I don’t have much memory of Alice, but if this curry is any indication, she was one awesome broad.
2 quick recipe notes: white basmati or any long-grain rice is best. also, my favorite toppings are bacon, raisins, and toasted walnuts (seriously toast them. makes a world of difference.)
Alice Marshall’s Curry Sauce
- 4 T butter
- 1 clove garlic, minced
- 1 small onion, chopped
- 1 T minced fresh ginger, or 1/2 t powdered ginger
Fry above in medium saucepan until slightly browned. Add:
- 1 T curry powder (this amount will make a reasonably spicy sauce)
- 1/2 t brown sugar
- 1/4 c flour
- 1/2 t salt
Stir until pasty. Immediately add:
- 1/2 c. chicken broth
Add slowly, stirring constantly:
- 1 1/2 c hot milk
Simmer until thickened.
Use with any chopped meat. Serve with rice and condiments – bacon, chutney, pineapple, chopped hard-boiled egg, raisins, onions, nuts, etc.