Yield: 4 Servings

Scott Nowell

The original recipe for Chicken and Rice Curry is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924.

The rice should NOT be mixed into the sauce.

For white sauce:

• 4TBS butter
• 4TBS flour
• 3-4cups milk
• 1tsp (heaping) Better than Bouillon, Chicken
• salt & pepper
• 2-5tsp curry-powder

Chicken & rice:

• 3cups chopped cooked chicken
• 2cups cooked rice
• 8oz sauteed mushrooms, quartered or sliced
  

Rice Prep: Add 1 cup of water to medium sauce pan. Add uncooked rice, 1 TBS butter or oil, and a large pinch of salt. Bring to a boil and reduce to simmer for 15 to 18 minutes. Remove from heat and set aside.

Optional mushrooms prep: Heat a large saute pan over medium heat. Add 1 TBS butter or oil and heat until foaming stops. Add mushrooms and saute for 6 to 8 minutes, until they are browned and exuded water has evaporated.

Prepare white sauce: Heat butter in a medium sauce pan until foaming stops. Whisk in flour and cook for 2 to 3 minutes, stirring often. Whisk in Better than Bouillon.

Whisk in 2 cups of milk and bring to a boil until sauce thickens. If sauce is too thick, whisk in additional milk until desired consistency. Season with salt and pepper.

Whisk in curry-powder starting with 2 tsp and add more to suit.

Mix in cooked chicken and mushrooms. Stir until heated through.

Serve over the rice with naan on the side.

Side dish suggestions: