Frances Hammett’s Chicken Curry

We’d like to present this recipe as given to Ashley Warlick, in Frances Hammett’s own style. It’s a testament to what family recipes are really like, and you’ll find her advice in italics. But where necessary, we’ve added some basic instructions.

June 07, 2017

Ingredients

  • 1 deboned chicken, salt to taste
  • 1 quart (plus) chicken broth
  • Cornstarch or flour
  • Curry powder
  • Condiments, for serving
  • Grapefruit
  • Oranges
  • Pineapple
  • Coconut
  • Carrots
  • Bananas
  • Red pepper (I use ground)
  • Green pepper
  • Chopped boiled eggs
  • Melons
  • Tomatoes
  • Apples
  • Green onions
  • Peanuts
  • Raisins
  • Cilantro
  • Grapes
  • Chow Mein noodles
  • Cucumbers
  • Chutney
  • Hot white rice, for Serving

About this recipe

Now let me explain—

Chicken broth— the amount can vary according to the number of people. I judge that one quart would serve about 6 people.

Cornstarch or flour—make the broth about the consistency of thin white sauce

Curry powder— be sure to get a good brand, as some are not satisfactory. I use Spice Islands. The amount will depend on your taste for curry or hot food. I would start with two teaspoons and go from there. I think it’s best to add curry to the chicken broth just before you add the chicken. I believe the curry loses some of its flavor if heated too long. Others do not have this opinion.

This recipe is from word of mouth, observation and experience.

I always like to have mango chutney, but in the US, it is hard to find and expensive.

Preparation

Put your boned chicken in a pot, and cover with stock by about an inch. Bring to a simmer, lower heat, cover and cook through, about 30 minutes. Remove chicken from stock and let cool enough to handle. Shred, and reserve.

Meanwhile, return stock to a simmer. In a small bowl, make a slurry of about 1 tablespoon cornstarch and 2 tablespoons stock, whisking smooth. Add to stock, stirring constantly. Let thicken; you might need to make and add more slurry.

Add curry powder to taste, and return chicken to pot. Simmer for 10-15 minutes to allow flavors to blend. Taste for seasoning. Serve with condiments, over white rice.

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Ingredients

  • 1 deboned chicken, salt to taste
  • 1 quart (plus) chicken broth
  • Cornstarch or flour
  • Curry powder
  • Condiments, for serving
  • Grapefruit
  • Oranges
  • Pineapple
  • Coconut
  • Carrots
  • Bananas
  • Red pepper (I use ground)
  • Green pepper
  • Chopped boiled eggs
  • Melons
  • Tomatoes
  • Apples
  • Green onions
  • Peanuts
  • Raisins
  • Cilantro
  • Grapes
  • Chow Mein noodles
  • Cucumbers
  • Chutney
  • Hot white rice, for Serving
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