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| Home -> [Chicken, Curries, Poultry] -> [Twelve-boy curry Recipe] |
Twelve-boy curry
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Chicken, Curries, Poultry |
Rating: |
0 |
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Ingredients:
| | Jim Vorheis | | 6
| tbsp | Butter | | 1
| cup | Minced onion | | 1
| cup | Chopped celery | | 4
| | To 5 cloves garlic, minced | | 1/2
| cup | Flour | | 1
| | To 2 Tbsp curry powder, or | | | -to taste | | 1/2
| tsp | Salt | | 1/4
| tsp | Pepper | | 1
| tsp | Paprika | | 1
| dash | Of cayenne pepper | | 1 1/4
| cup | Strong beef stock | | 1
| cup | Light cream | | 3
| tbsp | Catsup | | 3
| lbs | Chicken, stewed, meat cut | | | -into bite-size pieces |
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Procedures:
| 1 | Melt butter in a large skillet. | | 2 | Add onion, celery and garlic and cook over medium heat until onion is limp. | | 3 | Combine all of the dry ingredients and add to the onion mixture, stirring over low heat until blended. | | 4 | Slowly add beef stock and cream and stir until smooth. | | 5 | Add catsup. | | 6 | Cook for 2 minutes then add chicken and heat to boiling point. | | 7 | Let stand 1 hour then reheat. | | 8 | Note: this curry is best if made a day ahead and reheated. | | 9 | Colorado cache cookbook (1978) from the collection of jim vorheis |
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