Old recipe from Betty Crocker for Chicken Curry around 1965?

Here's a recipe for Chicken Curry from the Betty Crocker cookbook published in 1965. Take note that recipe measurements and techniques may differ from contemporary cooking practices.

Classic Chicken Curry

Ingredients:

Chicken:

- 2 to 2 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces.

Sauce:

- 2 tablespoons cooking oil

- 1 medium yellow onion, chopped

- 2 cloves garlic, minced

- 1 inch fresh ginger, grated or minced

- 1 teaspoon ground coriander

- 1 teaspoon ground cumin

- 1 teaspoon turmeric powder

- ½ teaspoon red chili powder (adjust according to your spice preference)

- ½ teaspoon salt

- ½ teaspoon garam masala

- 1 (14.5 ounce) can of diced tomatoes with juice

- 1 (13.5 ounce) can of unsweetened coconut milk

Other Ingredients:

- 1 cup frozen peas

- 2 tablespoons chopped fresh cilantro leaves

Instructions:

1. Prepare Chicken:

- Pat the chicken pieces dry with paper towels to ensure they're not wet, as this helps in browning.

2. Heat Oil:

- In a large skillet or Dutch oven over medium-high heat, add the cooking oil.

3. Add Onion:

- Once the oil is shimmering, add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.

4. Add Aromatics:

- Add the minced garlic and grated ginger to the pan and sauté for another minute until fragrant.

5. Add Spices:

- Stir in the ground coriander, cumin, turmeric, red chili powder, and salt. Mix well to combine the spices.

6. Add Garam Masala:

- Add the garam masala to the pan and stir for another minute to enhance the flavor.

7. Add Chicken:

- Add the bite-sized chicken pieces to the pan and stir to coat the chicken with the spices. Cook until the chicken is no longer pink on the outside, about 5-7 minutes.

8. Add Tomatoes:

- Stir in the diced tomatoes with their juices. Bring the mixture to a simmer.

9. Add Coconut Milk:

- Pour in the coconut milk and stir to combine. Lower the heat to medium-low and let the curry simmer for about 10-12 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

10. Add Peas:

- Add the frozen peas to the pan and stir to incorporate them. Cover and let simmer for another 2-3 minutes until the peas are heated through.

11. Garnish:

- Turn off the heat and sprinkle the chopped fresh cilantro leaves over the curry.

12. Serve:

- Serve the Classic Chicken Curry with your preferred sides, such as basmati rice or warm naan bread.

Tips:

- If you don't have garam masala on hand, you can make a simple substitute by mixing equal amounts of ground cumin, coriander, cardamom, black pepper, and cloves.

- The heat level can be adjusted by using more or less red chili powder.

- For a vegetarian version, simply omit the chicken and add extra vegetables like bell peppers, eggplant, or cauliflower.

Enjoy this delicious and classic Chicken Curry recipe from Betty Crocker's cookbook!