Mrs. S. was the grandmotherly lady who lived beside us for many years (the lady who was entertained by the Geography Songs being belted out on the swingset). The first week we moved in, she showed up with a curried chicken casserole...which I thought was kind of funny, since she was Irish through and through. No matter; this kind of chicken dinner always makes me think of her.
It was too hot to bake tonight, so the chicken casserole became a chicken skillet.
P.S. Yes, I know this is not an authentic curry. But it's good anyway.
Tonight's dinner menu (cleaning out the fridge):
Mrs. S's Curry Casserole/Skillet, with optional garnishes of slivered almonds, raisins, chow mein noodles
Sweet potatoes (peeled, cut up and cooked in a pot)
Cottage cheese, applesauce
Chocolate microwave cake with vanilla yogurt and/or rasberry sauce mixed with frozen blueberries
Chicken Curry Casserole/Skillet (this is a very approximate recipe)
Cooked chicken--about two cups, cut up
Any vegetables you want, cut up in the food processor (onions, green peppers, carrot)
Chicken broth, or water plus bouillon powder
1 cup milk
2 tsp. curry powder
2 tbsp. cornstarch
Salt and pepper
Rice and garnishes
If you're making this on the stovetop, combine the chicken, vegetables, and broth or water plus bouillon in a skillet. Cover and simmer until the vegetables are starting to get tender. In a measuring cup, whisk together the milk, curry powder, and cornstarch. Add to the hot mixture and continue cooking until thickened and heated through. Add salt and pepper as needed. Serve over hot rice, and pass raisins, nuts, or whatever other garnishes people like.
If I were making this in the oven, I'd probably make a sauce of the broth, milk, curry powder, and cornstarch on top of the stove, pour it over the chicken and vegetables, and then bake it for half an hour.