Sweet Chicken Curry

There is no one recipe for curry. The fragrant and salty-sweet taste of this one indicates it's probably from Indian diaspora rather than India itself. I found a very similar recipe being served years later at a festival in Miami by a group of Hindus that brought it from Guyana in South America.

This recipe can be complemented perhaps with some fresh tropical fruit in cream, and sweetened saffron rice (below), with mango chutney or other Indian chutney. Eat with an IPA beer, but follow after with coffee or tea. Adapted from a recipe by my Gator friend Linda Tournade. 

Chicken Divan

  • 4 to 6 chicken breasts, de-boned
  • 1 head broccoli
  • 2 cans cream of mushroom soup
  • 1 cup sour cream
  • 1 cup mayonnaise (less is OK)
  • Dash of white wine (1 tbsp+)
  • Various spices (tarragon, dill are best)
  • Slivered almonds (optional)
  • Fresh mushrooms (optional)

Preheat oven to 350° F.

Boil broccoli until half cooked. Put chicken in shallow baking dish.

Cover with broccoli spears. Combine rest of ingredients except almonds and spread over chicken.

American Café Chicken Couscous

This is a great under-a-half-hour recipe. Couscous is eaten in Mediterranean areas with various things in it. You can take a refrigerator full of leftovers and make it look great. The best meats to add are chicken or pork. 

This was also the first restaurant dish I reverse-engineered by visiting and ordering it several times.

Oven-Fried Chicken

  • 4 oz. bag potato chips
  • 1/4 tsp.garlic salt
  • salt and pepper
  • 3 lb. fryer chicken
  • 1/3 cup melted butter or margarine

Crush potato chips to yield 2 cups crushed, add garlic salt, and a dash of pepper.

Select 2-1/2 to 3-lb. ready-to-cook broiler or fryer chicken, cut up. Dip pieces in 1/3 cup melted butter or margarine, then roll in crumb mixture. Place pieces, skin-side-up and not touching each other, in a greased pan. Sprinkle with remaining butter and crumbs. Bake at 375° about 1/2 hour or until done. 

Hot Chicken Supreme

  • 3 whole chicken breasts - cooked and diced
  • 1-1/2 cups chopped celery
  • 1 cup shredded cheddar cheese
  • 1 cup mayonnaise
  • 1/4 cup milk
  • 1/4 cup slivered almonds
  • 1/4 cup chopped pimientos
  • 2 tbsp. dry sherry
  • 2 tsp.chopped onion
  • 1/2 tsp.poultry seasoning
  • 1/2 tsp.lemon rind
  • 3 oz. chow mein noodles

Combine all ingredients except noodles. Stir well.

Spoon into greased 1-1/2 quart casserole and top with dry noodles.

Bake at 350° for 30 minutes.

Chicken Hawaiian

  • 1 Broiler fryer quartered
  • 1-1/4 cup water, divided
  • 1 tsp. Accent (MSG)
  • 2 tbsp. cornstarch
  • 2 tbsp. vegetable oil
  • 1 cup diagonally-sliced celery
  • 1 medium chopped onion
  • 2 tomatoes, cut into wedges
  • garlic
  • 1 green pepper, cut into 1" pieces
  • 1 can pineapple chunks
  • 1/2 tsp. salt
  • 3 tbsp.

Chicken & Rice

  • 6 or more pieces of chicken
  • 1 cup uncooked rice
  • 1 can cream of chicken, mushroom soup
  • 1-1/2 cans water
  • 1/2 pkg. dry onion soup mix

Grease a casserole dish. Mix mushroom soup, water, onion soup mix. Spread dry rice over bottom.

Saturate with about 1 cup of soup mixture. Arrange chicken pieces over rice. Pour remaining soup mixture over all.

Bake at 350°F for 2 hours or slowly at 275°F for 4 hours.

– Vic & Judy Enchelmayer

Brie Chicken

I made this once - for my roommates from a recipe in The Seattle Times, and it was quick and tasted great. But the brie doesn't look great after baking, so save some herbs for the end. - RGA