Grandma’s Curry

Rumor has it that my Grandmother got this recipe from Ladies Home Journal or Good Housekeeping or one of the magazines in the 50’s/60’s. This is by NO means authentic…but it is a good use of leftovers and is incredibly quick to make. I have made my own improvements…such as substituting Coconut Milk for regular milk…which will also work but I prefer the texture and creaminess that you get with the coconut milk. Don’t tell my family though…they apparently hate coconut milk…but love my curry!

3 T butter
3 T flour
1 c Chicken Stock
1 c Coconut Milk
1 T Curry Powder (we prefer Hot Curry Powder; and you can be as generous as you like)
3 c Chicken (cooked)
1/2 t salt

Mix butter and flour in sauce pan to make a roux. Stir in curry, chicken stock and milk until smooth. Add chicken. Cook until chicken is heated and sauce has a nice thickness. Season with salt to taste.

Serve over rice with accompaniments Chutney, bacon, boiled egg, peanuts…or make up your own.

A Rose Wine makes a nice addition to the meal.