Sunday Dinner: Chicken Curry

It’s one of those things about which there is no in-between: You either like curry, or you don’t.

If you don’t like curry, then you may not want to continue this. If you do, just stay with me and you’ll get a good and easy recipe for Chicken Curry from Shirley Southard, printed in the cookbook of St. Helena Baptist Church, St. Helena Island. I used another of their recipes a few months ago, and though I searched in other church recipe books, I could not find another one for a curry dish and Shirley graciously agreed for me to use hers.

After I found her, that is ­­­— but we’ll talk about that in a moment.

St. Helena was organized by 38 people in 1965. Now, 50 years later, it is a thriving church, pastored by Rev. Richard L. Spearman. Six years ago, the church added a multipurpose building, with additional seating, kitchen/dining, restrooms, and space that can be used during disasters.

Let’s talk about curry. It isn’t a plant that grows (like pepper, cloves or ginger), but is a blend of several natural spices. The most common ones include turmeric, cumin seed, coriander and red pepper — or sometimes cinnamon, cloves, mace and ginger. Although most often used for chicken and beef, curry can also be used with fish, eggs, or vegetables.

Usually served on rice, the curry should be quite liquid so that the rice will absorb the flavor, and the amount of curry can be adjusted. Several toppings may include (in addition to those suggested by Shirley) fried chopped bananas, pickles, finely chopped onions or green pepper, crumbled bacon, etc.

Shirley Southard

Shirley Southard

Now, back to Shirley.

When I talked with Linda Bailey at St. Helena Baptist, she directed me to Jean Jones. Jean and her husband, Joe, are members of St. Helena, and when the cookbook was in the making she asked her friend, Shirley, to contribute a recipe. Jean directed me to Shirley, who, at the time of the cookbook planning, lived at Dataw Island but now lives in Tellico Village near Loudon, Tenn. Shirley and her husband worshipped at First Baptist Church, Tellico Village, until his death last year. She is still part of the congregation.

Shirley has had the recipe for a while, getting it while living in Tokyo, Japan, and attending Union Church there. She was a member of the Women’s Church Association, and this dish was served at one of their luncheons for 200 or so persons.

If you haven’t made a curry dish, try this one. You can make it the day before, then on Sunday cook the rice, arrange the toppings, and reheat the curry just in time for … Sunday Dinner.

 

Chicken Curry

1 medium onion, chopped
1 medium carrot, chopped
1 cup diced apple
1 cup diced celery
1/8 cup butter or margarine
1-2 tablespoons curry powder (or to taste)
1/2 cup flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
3 cups chicken stock
2 cups cooked chicken, chopped

Brown the onion, carrot, apple and celery in the butter or margarine in a skillet. Sprinkle with the flour mixed with curry powder, salt and pepper.

Gradually add the chicken stock and stir until thickened. Let it cook a bit to develop flavor, then add the chicken.

Serve the curry on rice and offer condiments to top off the servings: raisins, coconut, pineapple or chutney. Serves 6.

 

Have a recipe? Send your recipes to: sundaydinner@baptistcourier.com