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.<\/p>\n
The rice should NOT<\/strong> be mixed into the sauce.<\/p>\n For white sauce:<\/strong><\/p>\n Chicken & rice:<\/strong><\/p>\n Rice Prep:<\/strong> Add 1 cup of water<\/strong> to medium sauce pan. Add uncooked rice,<\/strong> 1 TBS butter<\/strong> or oil,<\/strong> and a large pinch of salt.<\/strong> Bring to a boil and reduce to simmer for 15 to 18 minutes. Remove from heat and set aside.<\/p>\n Optional mushrooms prep:<\/strong> Heat a large saute pan over medium heat. Add 1 TBS butter<\/strong> or oil<\/strong> and heat until foaming stops. Add mushrooms<\/strong> and saute for 6 to 8 minutes, until they are browned and exuded water has evaporated.<\/p>\n Prepare white sauce: <\/strong>Heat butter<\/strong> in a medium sauce pan until foaming stops. Whisk in flour<\/strong> and cook for 2 to 3 minutes, stirring often. Whisk in Better than Bouillon<\/strong>.<\/p>\n Whisk in 2 cups of milk<\/strong> and bring to a boil until sauce<\/strong> thickens. If sauce<\/strong> is too thick, whisk in additional milk<\/strong> until desired consistency. Season with salt<\/strong> and pepper.<\/strong><\/p>\n Whisk in curry-powder<\/strong> starting with 2 tsp and add more to suit.<\/p>\n Mix in cooked chicken<\/strong> and mushrooms<\/strong>. Stir until heated through.<\/p>\n Serve over the rice with naan on the side.<\/p>\n Side dish suggestions:<\/strong><\/p>\n\n
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\n Vegetables<\/strong><\/td>\n <\/td>\n<\/tr>\n \n Green Beans<\/td>\n <\/td>\n<\/tr>\n \n Asparagus<\/td>\n <\/td>\n<\/tr>\n \n Broccoli<\/td>\n <\/td>\n<\/tr>\n \n Carrots<\/td>\n <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n