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For a glamourous buffet…an East Indian dish.

3 tbsp. butter

1/4 cup minced onion

1 1/2 tsp. curry powder

3 tbsp. flour

3/4 tsp. salt

3/4 tsp. sugar

1/8 tsp. ground ginger

1 cup chicken broth (or 1 chicken bouillon cube dissolved in 1 cup hot water)

1 cup milk

2 cups diced cooked chicken

1/2 tsp. lemon juice

3 to 4 cups cooked rice (1 cup uncooked)

Melt butter over low heat in a heavy saucepan.  Saute onion and curry in melted butter.  Blend in flour and seasonings.  Cook over low heat until mixture is smooth and bubbly.  (Laura’s note – sometimes this works and sometimes it doesn’t.  I can’t always get to smooth and bubbly, but if it’s cooked for a few minutes (5) I move on)  Remove from heat and stir in broth and milk.  (Laura’s note-I don’t remove from heat, just turn it down low) Bring to a boil, stirring constantly.  Boil 1 minute.  Add chicken and lemon juice.  Heat.  4 servings.

Spoon Chicken Curry over the rice, then sprinkle accompaniments over the top as desired.

Curry Accompaniements:

Chutney, tomato wedges, raisins, slivered salted almonds, chopped salted peanuts, sauteed onion rings, pineapple chunks, sieved hard-cooked eggs, crisp bacon bits, sweet or sour pickles, currant jelly, flaked coconut, India relish, Sliced avacado. 

Shrimp Curry

Make Chicken Curry (above) – except use 2 cups cooked, cleaned shrimp in place of chicken.

Laura’s note:  I’ve never tried it with shrimp.  I usually put raisins on top of my chicken curry.  I’ve never tried any of the other accompaniments but they might be good too!

This recipe came from my mother, Geraldine Brewer’s Betty Crocker Cookbook, published in 1961.  It says first edition, second printing.