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Trader Vic's Curry

Chicken Curry Amui

- 1 3-pound chicken
- 1/2 teaspoon salt
- 1/2 teaspoon MSG
- 1/2 oz sherry
- 2 tablespoons cornstarch
- 2 egg whites
- 2 tablesppons oil
- 2 cupz oil
- Curry Sauce (recipe follows)

Remove meat from bones and cut into 1/2 inch slices. Season with salt, MSG, and sherry; mix well; then add cornstarch and mix thoroughly. Add unbeaten egg whites and 2 tablesppons oil. Mix thoroughly and let stand 10 to 15 minutes. Meanwhile, heat the 2 cups of oil in a wok or pan. The exact amount of oil will dpend on the size of the pan used. There must be enough oil to cover the chicken. Bring temperature to 250F; add chicken, and keep stirring, so to seal coating. Chicken should be cooked but not the least bit coloured. Test for doneness. When done, lift from oil immediately with preforated spoon and drain in a colander or strainer. Add to Curry Sauce, which follows, and reheat. Serve immediately over steamed rice. Serves 6.

Curry Sauce for Chicken Curry Amui

- 1 tablespoon curry powder
- 1 tablespoon butter
- 1 onion, chopped
- 2 stalks celery, chopped
- 1/2 cup sliced mushrooms
- 1 cup diced, peeled apple
- 1/2 cup chicken broth
- 1 quart half and half
- 4 tablesppons cornstarch mixed with 1/2 cup cold water
- Salt and MSG to taste

Saute curry powder in butter, being careful not to let it scorch; add vegetables and apple, and mix thoroughly. Add stock and let it simmer for a while, until ingredietns are stock tender but not overcooked. Add half and half and bring just to a boil. Thicken with cornstarch mixed with water, stirring constantly until mixture thickens. Season to taste and add cooked chicken. Note: Cooking shrimp or crab may be used in place of the chicken.

Mahimahi is the Ploynesian name for the dolphin. It is usually frozen and shipped in cases of five-pound fillets, and not usually found in retail outlets. Restaurants are the best sources. As it becomes more popular it will probably be packed frozen for the retail trade.

Should you obrain mahimahi from your favourite restaurant, let the fillet thaw, skin it, and cut into 4 inch pieces. Trim the black center portion, then cut the fillet into quarter inch thickhnesses, crosswise. Season with salt, pepper, and MSG, dust lightly with flour, and saute in butter. Allow 3 pieces per person.

In a separate pan, saute thick slices of peeled papaya, cut lengthwise. Dont use a papya that is too pipe, and allow at least 3 slices per serving. Peel 1 banana per serving. Cut in half lenghwise, or cut in half crosswise and saute in butter. Everyone should make at least one trip to Tahiti and get to know and appreciate the lovely Tahitians and their style of cooking. (Source: Trader Vic's)

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