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FOOD FOR THOUGHT By
Wanda A. Adams
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| • | Celebration! |
This is my mom's favorite company dish, given to her by her friend, the late Sheila Hassell of Kihei, Maui. It was considered quite la-di-da in the '70s because it contained spices (curry powder), a secret ingredient (mayonnaise) and nuts (elevating it to "gourmet" status). But really, it's just a version of classic Chicken Divan (created in the '50s at New York's Divan Parisienne restaurant).
I doubled this for holiday potlucks and then tried out a couple of variations. We liked both of them: adding spicy homemade chutney OR adding cheese (traditional in Divan). My husband had a great idea: using this sauce with lobster or crab. One caution: This casserole is best the first time out; the broccoli tends to overcook and the sauce to break during reheating. The curry flavor here is mild; use a hotter curry blend, if you like.
CHICKEN CURRY CASSEROLE
Cut florets from broccoli and slice. Slice stems and cut into sticks. Set aside. Cut chicken thighs into crosswise pieces, 4 to 6 per thigh.
In a wide pan or pot, bring chicken broth and chicken thighs to a boil; turn off heat. Toss broccoli on top of chicken; quickly stir to expose broccoli to liquid, just until it is bright green. With a slotted spoon, remove chicken and broccoli to a 9-by-11-inch or 9-by-13-inch baking dish or any 3-quart casserole dish. Strain solids from the chicken cooking liquid; reserve liquid.
Preheat oven to 350 degrees.
In a saute pan, melt butter over medium-high heat and stir in curry powder; cook 1 minute. Gradually whisk in flour to form a roux (it will be lumpy and thick); cook, stirring, 1 minute. Gradually whisk in chicken cooking liquid. Gradually whisk in milk; cook over medium-high heat, stirring to prevent sticking, until bubbling and thickened. Remove from heat. Stir in mayonnaise, lemon juice and any additional ingredients (see variations, below). Taste and season. Pour sauce over chicken and broccoli in casserole. Scatter bread crumbs and then almonds over. Bake at 350 degrees 40 minutes, until bubbling, browned and somewhat set.
Makes 8 generous servings.
Variations: Add 3/4 cup shredded sharp cheddar cheese OR 3/4 cup chutney.
Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.
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