Some years back, we refuse to say how many, daughter Tara was ain Girl Scouts. One of the events of the year was to be an International Dinner. I am not sure why or how her leader chose to serve an Indian Curry and have the girls dress in saris.

I was enlisted to help, and here is how it went.  Several friends were “hippies”, one of them had a book with instructions for making and wearing a sari. Following these instructions and using bed sheets, we managed to dress the 4 or 5 girls in the group in a rural Missouri semblance of  sari clad Indians.

Searches of cookbooks turned up this recipe.

From The Joy of Cooking, 1995 edition.  This is a newer editon of the book, but my very old one was reduced to tatters and replaced in the years since.

This dish has become a favorite in America, although it probably got its name not from the sea captain who brought the recipe back to our shores, but from the Indian officer who first made him acquainted with it. So says Cecily Brownstone, a great friend; this is her time-tested formula.

    Preheat oven to 350 degrees F.Cut into pieces:

  • A fryer Coat them with:
  • Seasoned Flour, 552 Brown the chicken in:
  • 1/4 cup butterRemove, drain, and place in a casserole. Simmer gently in the pan drippings until golden:
  • 1/4 cup finely diced onions
  • 1/2 cup finely diced green pepper, seeds and membrane removed
  • 1 minced garlic clove
  • 1 1/2 to 3 teaspoons curry powder
  • 1/2 teaspoon thymeAdd:
  • 2 cups stewed or canned tomatoes
    and simmer until the pan is deglazed.Pour this sauce over the chicken and bake uncovered about 40 minutes or until the chicken is tender. During the last 5 minutes of cooking, add:
  • 3 tablespoons currantsServe with:
  • Boiled Rice, 206
    garnished with:
  • Toasted slivered almonds

This was also served a few years later in the high schools “International Food class”.  Some of the same girls from the Scout event were in this class. Since most of us in rural Missouri at the time considered rice as something eaten with butter and sugar for breakfast, chicken either fried or as chicken noodles or dumplings, I cannot say that it was met with great enthusiasm. The tortilla like flat bread we served with it met better success than the curry.

Mrs. Johnson was right about the idea, it did lead us to trying new tastes and hopefully some  of those students have broasened their ideas of

Years farther along, when we lived in New Hampshire, we met and became friends with a Pakistani family. Invited to dinner at their home we were served this same dish in a much more ethnic traditional style. It was delicious!