Chicken Curry with
Mango Chutney, Coconut,
Bacon and Peanut Garnish
Recipe submitted by Ken Miller
Nationality/Ethnicity – Burmese
The Story Behind the Recipe
During the late
1950's I had occasion to be living in London, England, while in the USAF.
The English family next door had a son who was a lieutenant in the
British Armed Forces. He had recently returned from serving in what was
then known as Burma. His family had a welcome- home affair that
included this authentic recipe he had brought back from the Far East.
His recipe used rabbit--far more plentiful in Burma. I substituted
chicken--far more plentiful in the U.S.
Ingredients:
-
Two 1½ -pound
whole chickens
-
2 large
onions, diced
-
4 cups diced
celery
-
4 cans
Campbell's mushroom soup
-
3 tablespoons
fresh curry powder
-
1 quart
reserved chicken broth
-
1 pound
bacon, diced, fried and drained
-
1 small can
Spanish peanuts
-
1 package
shredded coconut
-
1 jar mango
chutney
-
2-4 cups
cooked white rice
Preparation
Directions:
Clean and cook
chickens in large pot with 2 cups each of diced celery and onion. Season
liberally with salt and pepper. When chicken is cooked, allow to cool
and separate meat from bones, taking care not to include any fat or
gristle, and set aside. Strain and reserve broth.
Combine the
onions, celery, soup, curry powder and chicken broth and cook until
vegetables are tender and mixture is the consistency of a thick
spaghetti sauce. Add more broth if necessary. When proper consistency,
add de-boned chicken. Cook on low setting, stirring frequently, until
serving temperature. In the meantime, fry the bacon and cook the rice.
To serve, prepare warm plates with ½ cup of rice in center of each
plate. Pour approximately 1½ cups of chicken mixture over rice.
Garnish liberally with ½ cup each of bacon and coconut. Top with handful
of Spanish peanuts. Spread a couple of tablespoons of the mango chutney
on edge of plate. Serve immediately. Serves 4 to 8 people.
