Recipe: Chicken-Ham Curry (1978)

CHICKEN-HAM CURRY

1/2 cup melted butter or margarine
1 tablespoon curry powder
2/3 cup sliced fresh mushrooms
1/4 cup chopped green bell pepper
1 medium onion, minced
1 clove garlic, minced
5 tablespoons all-purpose flour
2 cups chicken or turkey broth
2 cups milk
2 cups chopped cooked chicken or turkey
2 cups chopped cooked ham
FOR SERVING:
Hot cooked rice
1/2 cup slivered almonds
1/2 cup shredded coconut

Combine butter and curry powder in a large skillet or Dutch oven over medium heat; add mushrooms, green pepper, onion, and garlic. Saute until onion is transparent.

Stir in flour, and cook 1 minute or until bubbly.

Add broth; cook until smooth and thickened, stirring constantly.

Stir in milk, chicken, and ham; simmer until meat is thoroughly heated.

Serve over rice, with almonds and coconut as condiments.

Makes 8 servings
From: Recipelink.com
Source: Magazine clipping, Jody Barlow-Gillis, Santee, California, Southern Living Magazine, 1978