Tuesday, May 3, 2016

Cranberry Chicken Curry (1965)

  • 2 3-lbs frying chickens, cut up
  • 1 pint Ocean Spray Cranberry Juice Cocktail
  • 2/3 cup butter
  • 1 cup slivered almonds
  • 2 tspns salt
  • 2 tspns paprika
  • 1/2 tspn pepper
Combine salt, pepper, and paprika. Rub into chicken until coasted.  Melt butter in frying pans. Saute chicken pieces until golden brown on both sides. Cover trying pans, reduce heat, and cook for 25 to 30 minutes, or until chicken is tender.

Remove chicken to warm platter, and keep hot in warm oven.  Pour cranberry juice cocktail into frying pans, stirring to loosen all browned particles.  

Cook over high heat until juice is reduced by half.  Pour over chicken.  Sprinkle with toasted, slivered almonds.  Serve at once on hot curried rice.

Curried Rice
  • 2-1/4 cups rice
  • 1/2 cup butter
  • 2 tspns curry powder
  • 3 tspns salt
  • 4-1/2 cups chicken broth
In a heavy pan, cook rice in butter until golden brown, stirring as it cooks.  Add curry powder, salt and chicken broth.  Bring to a boil and cook slowly until rice is tender and liquid absorbed--- about 14 minutes.  Makes 8 servings.

(Origin - "101 All-Time Favorite Cranberry Recipes" by the Ocean Spray Cranberry Kitchen, 1965.)

More "Lost" Chicken Recipes

Buttered Roast Chicken with White Wine (1968)

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