Recipe

Nine Boy Chicken Curry Recipe

	Notyourmomma / All my dishes 2 years, 4 months ago Another classic pulled from Mom's entertaining files. Looks like a lot of ingredients but it is easy to do. Supposedly the name comes from the number of "boys" needed to pass the condiments for each guest to pick and choose for their individual pla... More Prep:40m Cook:60m Servings:8	Notyourmomm
	50s version curried chicken condiments galore buffet dish

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Fans

jenniferby

Ingredients

2 three lb. roasting chickens

or substitute 8 chicken breast halves, skinless boneless

1 yellow onion quartered

4 whole cloves

1 carrot

2 stalks of celery

2 Tablespoons of parsley

8 whole peppercorns

1 bay leaf

1 teaspoon of salt

*********************************************************************

1/2 cup of butter

2 cloves of garlic minced

2 green apples, peeled and sliced

2 onions, chopped

1 14 oz can of tomatoes with green chilies, drained

3 tablespoons of instant flour (Wondra)

2 Tablespoons of curry

1/2 teaspoon of ground ginger

1/2 teaspoon of salt

1/2 teaspoon of fresh ground pepper

4 cups of chicken stock

juice of lemon

1/2 cup of dry white wine

1/2 cup of half and half

Cooked Basmati rice

CONDIMENTS PICK AS MANY AS YOU WANT, ALL ARE NOT NECESSARY:

The condiments are counted as a "boy" because the boy would carry the condiment in with great flair to be placed around the curry so people could add what they wanted to their plates. See momma's note below about how not to ruin the whole dish.

crumbled bacon

toasted coconut

grated egg yolks

grated egg whites

chopped toasted peanuts

chopped crystallized ginger

plumped and heated raisins

chutney (Major Grey)

crystallized rose petals

diced pickled onions

strips of citrus zest (combo lime and lemon)

chopped green onions

rolled anchovy fillets with capers, drained and chopped

chopped smoked almonds

dried pineapple chunks, cut up

avocado pieces dipped in lime juice

bananas dipped in lime juice and sprinkled with brown sugar

Directions

In deep stock pot, place whole chickens with the next 8 ingredients.

Add just enough water to reach 1/3 of the way up.

Alternately, if using breast meat only, use large deep poacher and put one layer of chicken with seasonings and add water one third of the way up.

Cover and simmer until just tender,but not falling apart.

Remove chicken. Cool.

Strain stock and reserve.

*Whole chickens, bone and skin. Cut in mouthsize chunks.

*Breasts cut in 1 1/2 inch cubes.

Saute garlic in butter,

Add onions, apples, tomatoes. Cover

Cook ten minutes.

Sprinkle instant flour and seasonings over apple onion mixture.

Add stock, lime or lemon juice and wine.

cook fifteen minutes more until smooth and fairly thick.

Divide in two batches. Blend.

Add enough cream to reach desired consistency.

Put chicken pieces in sauce and heat very gently for 10 minutes.

Serve in chafing dish with a side steamer of basmati rice (I cook the rice in 1/2 poaching liquid/water with 2 long strips of lemon rind and add some fresh chopped parsley for color)

Surround with all the condiments for guests to pick and choose as they please.

************************************************************************

Momma always said to put the curried chicken over a mound of rice in the middle of your plate and surround it with little piles of extras like numbers on the clock and you could mix in what you want to try. That way you wouldn't spoil the whole dish if you sprinkled the whole plate with something you didn't like.

It is really fun for a crowd.

We used to serve iced mint tea or imported beer.

(seen in the Vincent Price cookbook as a 12-boy Curry) The more condiments, the more "boys."

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Comments

borinda 2 years, 4 months ago said:
My goodness, I'd need to empty out grocery store to stock up to make this!!! LOL

notyourmomma 2 years, 4 months ago said:
I agree, this was a once a year kind of effort on mom's part. It would be her big deal party. Not only would she serve this as the entree, but she was known to make a huge beef bourgignonne as a separate entree for those who didn't like curry. There would be a separate steamer of buttered egg noodles for the beef burgundy. I was in awe of her cooking prowess. She was a superb hostess. I can remember her short dresses, red lipstick and chocolate brown bouffant as clear as yesterday. And that deep throaty laugh. Aw, Momma, you are truly missed.

jeri817 2 years, 3 months ago said:
I had to laugh when I kept scrolling down the list of ingredients! lol I like to cook, but I generally try to condense recipes. Don't think this one is a possibility! Sounds real tasty though!

mslisa 2 years, 3 months ago said:
Wow is that long!!!!!!!!!!!!!!!!1

bethel999 2 years, 1 month ago said:
Give the girl a break. The last 17 "ingredients" are 'on-the-side' and therefore optional. Looks delicious. I'm willing to give it a try.

katspapermoon 1 year, 2 months ago said:
My Grandmother served an almost exact chicken curry for special occasions when we were growing up too. I can't lay hands on the recipe card, so I will use this one. I serve it for social dinners, because everyone can make it how they choose, and it is all make ahead. Peanuts, toasted coconut, major grey's chutney, bacon, jalepenos and sometimes fried onion rings is my favorite mix. Thanks!

sitbynellie 6 months, 2 weeks ago said:
What a brilliant recipe, and what an evocative description. Your mum must have been some woman. I can see a picture in my mind of one of these once a year dinners.
Not sure about the 'easy to do' bit but if I ever in my lifetime try it out I will take a picture and send it to you.

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