Wednesday, April 22, 2009

Curried Chicken For Spring Time

This recipe is from The Gonzales Inquirer June 4, 1953 Issue

Curried Chicken For Springtime Menu

3 Tbs butter
3 Tbs flour
1 tea. Curry powder
1 cup chicken bouillon
3/4 cup rich milk
salt and pepper
1 1/2 cups diced, cooked chicken
cooked rice
canned fried noodles

Melt butter, blend in flour and curry. Gradually add chicken bouillon and milk stir consistently. Cook over hot water, stirring frequently until thickened. Season to taste with salt and pepper. If more curry flavor is desired, mix additional curry powder to smooth paste with a little of the sauce before adding to sauce in pot. Add chicken, cook till heated. Serve on rice and garnish with fried noodles.