Recipe of the Week: Chicken and Rice Curry

The following 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. A professional scan of that 724-page out-of-copyright book is one of the many bonus items included in the latest edition of the waterproof SurvivalBlog Archive USB stick. This 15th Anniversary Edition (2005-2020) USB stick is now available for pre-ordering. The 14th Edition sold out quickly, so order soon.

Ingredients
  • 1 tablespoon butter or butter substitute
  • 1 tablespoon flour
  • 1 cup milk
  • Salt
  • Pepper
  • 2/3 teaspoon curry-powder
  • 3/4 cup chopped cooked chicken
  • 1/4 cup boiled rice
Directions

Prepare a white sauce from the fat, flour and milk. Add seasonings, chicken and rice.

SERVING

Serve hot in ramekins.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!




3 Comments

    1. Wally! I was so sorry to read about your terrible taste-testing experiences with curry. I wonder if this is because of the recipes in which it was used? I make the Chef John recipe above (or a modified variation of it) a couple times a year, and the curry in that one isn’t overwhelming — more of a gentle background flavor. Of course I do also adjust my recipes to taste, and this could be part of that too.

      It’s also true that while our tastebuds have a lot of common ground, these are also unique from person to person. It may also be that curry just doesn’t find a place of agreement with your palette!

      Hope you can find a way to enjoy curry if that’s possible!

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