Grandmother Holleman’s Chicken Curry (my version)
(Courtesy of Kay Fahey, serves 4)
Don’t be put off by the soup and mayo. This recipe was given to me years ago by a neighbor who lived most of her adult life in India. Be sure to use a good curry powder, such as Penzeys’ Maharaja version, as that’s where the flavor comes from.
2 packages frozen artichoke hearts
1 jar roasted red peppers, or 4 home-roasted red bell peppers, peeled and seeded
3 large, or 4 small, boneless, skinless chicken breasts
4 cans condensed Cream of Chicken soup
1½ cups mayonnaise
1 tablespoon lemon juice
2 tablespoons yellow curry powder (or more to taste)
½ cup grated sharp Cheddar
½ cup white breadcrumbs
1 tablespoon melted butter
Paprika or cayenne (or both)
Preheat oven to 350 degrees F.
Wash chicken and pat dry. Sprinkle with salt and pepper. Heat skillet over medium-high heat. When hot, add enough olive oil or peanut oil to coat the bottom well. Wait a few moments for oil to get hot, then sear chicken until nicely browned on both sides, adding oil if needed to prevent sticking. Leave a little space between the breasts, working in two batches if needed. Remove onto plate.
Combine soup, mayonnaise, lemon juice, and curry powder and any juices from cooked chicken. Taste and adjust seasoning as needed.
Roughly chop artichoke hearts, removing any tough leaves. Scatter over bottom of baking dish and cover with about 1/4 of sauce. Distribute peppers over artichokes and sauce. Cover with a little less than half of remaining sauce. Place chicken on top and cover with remaining sauce. Sprinkle with cheese. Toss breadcrumbs with butter and sprinkle over all. Bake for about 40 minutes, until bubbling vigorously.
Serve with Basmati rice.
