Indian Chicken Curry

3 two-pound fryers, cut up

1 cup vegetable oil

1 cup finely copped celery

1 cup finely chopped onions

3 tbsp. curry powder

4 medium-sized apples, cored, pared and chopped

1/8 tsp. cayenne pepper

1/2 tsp. freshly ground black pepper

2 tsp. salt

1 chicken

Heat oil in heavy skillet, brown chicken. Remove chicken and set aside. add celery and onions to oil in skillet. Cook until onions are golden brown. Add remaining ingredients. Cover and cook over low heat for 30 minutes. Place chicken in skillet with mixtures, add 2 cups boiling water, cover and continue cooking over low heat 45 to 60 minutes or until chicken is tender. Serves 6.

Shrimp curry

3 pounds shrimp

3 coconuts

3/4 cup butter

1/4 cup finely chopped onion

3/4 cup flour

2 tbsp. curry powder

2 cups fresh milk

2 tbsp. finely chopped ginger

3 tbsp. lemon juice

1 tbsp. salt

Shell and clean shrimp. Pierce eyes of 3 coconuts and drain milk. If yield is less than 3 cups add water to make 3 cups. Crack coconuts and grate meat. Heat coconut milk and pour over grated coconut. Let stand 20 minutes and drain. Save grated coconut tu use as condiment with curry. Melt butter in large saucepan. Add onion and cook until transparent. Add flour and curry powder and stir. Add coconut milk and fresh milk and cook over low heat, stirring constantly until thickened. Add shrimp, ginger, lemon juice and salt. Cook uncovered over low heat for 30 minutes. Stir frequently. Serves 6.


Curried lamb

3 pounds lamb, shoulder or neck

4 tbsp. flour

3/4 cup butter

2 cloves garlic, minced

4 large onions, sliced

4 small apples, cored, pared and chopped

4 tbsp. curry powder

4 tbsp. brown sugar

4 tbsp. raisins

2 tbsp. Worchestershire sauce

2 lemons, sliced

4 tbsp. shredded coconut

2/3 cup broken walnuts

1/2 tsp. grated lime peel

1 tbsp. salt

Cut meat into 2- or 3-inch squares. Dredge with flour. Melt butter in large saucepan. Add meat, garlic and onions and brown lightly, stirring constantly. Add apples and curry powder and cook 5 minutes more. Then add 2 cups of water and remaining ingredients. Bring to a biol, reduce heat and simmer for one hour or until meat is tender. Serves 6.

Curried lentils

1 cup lentils 

2 tbsp. butter

1 medium-sized onion, sliced

1/4 cup diced celery

1 tbsp. curry powder

1 tbsp. flour

1/4 cup white wine

1/3 tsp. freshly ground black pepper

1 tsp. salt

Wash lentils. Cover with quart of cold water and soak for at least 5 hours, or better yet, overnight. Drain. Cover with fresh water and add salt. Cook covered over low heat for one hour. Drain. Melt butter in skillet. Add onion, celery and curry powder. Mix well. Add 1/4 cup cold water, cover and cook gently for 10 minutes. Stir in flour and blend well. Add wine, lentils and pepper. Cook over very lwo heat for 15 minutes. Serves 6.

Rice with chopped parsley

To give biled rice more taste, pour 2 cups raw rice slowly into 2 quarts boiling, well-salted cicken stock. Cook 15 to 20 minutes or until tender. Drain and set over hot water or on pan in warm oven (300F) for 10 minutes. Mix 1/2 cup finely chopped parsley (about one bunch) through rice.

Rice pilau

2 cups rice

1 cup butter

1 finely chopped onion

1 clove garlic, chopped

12 whole cloves

12 whole cardamon seeds

6 whole allspice

1-inch piece stick cinnamon

1/2 tsp. tumeric

1/4 cut blanched almonds

1/2 cup raisins

2 tsp. salt

Wash rice thoroughly in cold water. Drain. Melt 1/2 cup butter in large saucepan. Add onion and garlic and cook until transparent. Add rice and continue cooking, stirring constantly for 5 minutes. Add 4 cups of boiling water and all the spices. Cover and cook gently until all water is absorbed (about 30 minutes). Meanwhile, melt remaining 1/2 cup butter in skillet, add almonds and cook and stir until almonds are golden brwon. When rice is done, add almonds and raisins and mix well. Serves 6.

Fresh chutney

1/4 cup chopped onion

1/2 cup chopped green pepper

1 cup chopped fresh tomato

1/4 cup chopped sweet red pepper

1/2 cup lemon juice

Combine all ingredients. Let stand at room temperature for one hour, stirring frequently. Chill. Serve cold. Makes 2 cups.

Spicy lemon pickle

1 pound lemons, quartered

4 tbsp. crushed red pepper

1 tsp. paprika

1/4 tsp. garlic powder

3 cups vegetable oil

3 tbsp. salt

Roll each lemon quarter in salt. Place in a quart jar. Cover and let stand at room temperature four days. Add red pepper, paprika and garlic. Heat oil. Pour hot oil over lemons. Cool. Cover and let stand at room temperature four days longer. Makes one quart.