Gary Rigsby was a fellow SONAR technician stationed with me on our tour in Pearl Harbor, Hawaii. Living in the barracks is never fun so Gary visited my Ewa Beach home very often, sometimes for weekends at a time. One day, while discussing what we wanted for dinner, Gary offered to make his Chicken Curry. So in between turns on my Xbox 360 Gary prepared his creation. Within minutes of being placed in the oven, my Hawaiian home's ocean breeze odor was replaced by an exciting and appetizing scent of curry. The recipe is huge and yeilded a opportunity for a second round lunch. And with all curry recipes the dish got better with age!
The best aspect, other than the flavor, to Rigsby's Chicken Curry is it's simplistic preperation. It is also very inexpensive and yeilds a large amount of food making it perfect for a pot luck lunch or for a large family.
Rigsby's Chicken Curry
6 boneless chicken breasts
6 cans cream of chicken soup
2 cups shredded cheese
4 tbsp curry powder
3-4 cups prepared white rice
Preheat oven to 350•f
In a large pot add chicken breasts and completely cover with water. Over medium-high heat boil chicken for 20-30 minutes or until cooked through.
Drain and let cool completely.
Shred chicken.
In a large mixing bowl add chicken, cream of mushroom soup, cheese, and curry powder mixing enough to fully incorporate curry powder.
In a large baking dish add curry mixture and bake for 1 hour.
Serve family style over rice on a large serving dish.
Serves 6-8
No comments:
Post a Comment