On Tue, 16 Feb 2010 16:09:18 -0800, "Mr. Joseph Littleshoes Esq."
> wrote:
>
> sf wrote:
> > I don't rarely eat and *never* make curry.... but we bought thighs on
> > a good sale last weekend. I had already found a curry recipe using
> > coconut milk which wasn't "authentic" because it called for curry
> > powder (not specifying which) and chili powder (again no
> > specification)... so I made "curry" tonight for the first time in
> > decades.
>
> Just FYI, here's a favorite of the elderly relative's.
>
> Roosevelt Curry
>
> It is composed of at lest a dozen large Bermuda onions, sliced and
> stewed in a sufficient quantity of butter, a Dutch oven being used in
> the process.
>
> After the onions have cooked down, 2 - 4 heaping tbs. of curry powder,
> depending on taste, are stirred in. Then a quart of bouillon or water
> is added, a pint at a time, and 2 disjointed chickens (the bones are
> removed before serving. The curry is cooked very very slowly for 5 - 6
> hours."
>
> To save on having to skim the chicken fat i use boneless, skinless
> chicken breasts, and a previously prepared and skimmed chicken stock.
>
> The food processor makes short work of the slicing of the onions, which
> at one time, could be a real task
>
If you see coconut milk the next time you're in Chinatown, get a can
and add it to that curry recipe, JL. I was pleased by the end result
and the leftovers are even better today.

--
I love cooking with wine.
Sometimes I even put it in the food.