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| This is our old standby (Christmas Eve) curry recipe. |
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| 3 |
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Onions, chopped |
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| ¾ cup |
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Butter or margarine |
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| 1 cup |
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Flour - less 1 tablespoon |
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| 5 Tbs |
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Curry powder |
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| 5 Tbs |
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Brown sugar |
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| 6 cloves |
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Garlic, minced |
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| 1 inch |
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Ginger root, minced |
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| 3 cups |
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Chicken or beef stock |
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| 6 cups |
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Coconut milk |
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| 4½ tsp |
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Salt |
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| 6 cups |
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Cooked, cubed chicken or shellfish |
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| 1 |
Saute onions in the butter. |
| 2 |
Stir in the flour, curry powder, brown sugar, garlic and ginger. Cover and cook over very low heat for one hour. |
| 3 |
Blend in the stock and the coconut milk, stirring until smooth. Do not boil. Cover, cook one hour more. |
| 4 |
Add the salt and the chicken or shellfish. Heat thoroughly and serve over rice. |
| 5 |
We've always served with the following condiments for '10 boy': raisins, coconut, chopped nuts, sliced black olives, chopped green onions, cooked chopped egg, chutney, bacon bits, candied ginger, parsley. |
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