Recipe: Wesson Chicken Curry (using cooked chicken, Wesson, 1960's)

WESSON CHICKEN CURRY

2 onions, coarsely chopped
3 tbsp. Wesson oil
2 tbsp. flour
1 tsp. curry powder
1/4 tsp. salt or more
Dash ground black pepper
1 cup chicken broth
1/2 cup raisins
2 whole cloves.
1/2 lemon, juice and grated peel
2 cups diced cooked chicken or turkey
Hot cooked rice
GARNISHES:
Chopped hard boiled egg, water chestnuts, pimiento, chopped fresh parsley, grated orange peel, chopped peanuts, diced beets.

Cook onions in oil 5 minutes.

Mix in flour, curry powder, salt, pepper, chicken broth, raisins and cloves. Stir until thick.

Add lemon juice and peel and chicken. Cover, cook slowly 10 minutes. (Remove the 2 whole cloves before serving.)

Serve with rice and garnishes of chopped egg, water chestnuts, pimiento, parsley, orange peel, peanuts, beets.

Makes 4 servings
Source: Recipe pamphlet: 101 Glorious Ways to Cook Chicken from Wesson Oil, 1960's