In this age of microwave dinners and mail order meal kits, we all seem intent on erasing every extra second from food preparation. My Richmond grandmother, Hanna, was attracted to the same idea in the 1930s. That decade might seem like the dark ages, but it did bring us convenience products including Bisquick and frozen foods.
Grandma didn’t note the source of her handwritten recipe for Hurry Up Curry, but the quick and easy preparation of a one-dish meal still works today. My modern adaptation: I added more curry powder to match my preference for wasabi paste with sushi and Sriracha sauce with everything!
Hurry Up Curry (1930s)
2 tablespoons butter
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup slivered almonds
3/4 cup rice
1/4 cup raisins
1 teaspoon curry powder [more to taste]
14 ounces chicken broth
5 ounces canned chicken [I used cooked chicken cut into bite-sized pieces]
- In a heavy skillet, melt the butter. Add the celery, onion and almonds. Cook until the vegetables are tender and the almonds are browned.
- Stir in the rice, raisins and curry powder.
- Add the chicken broth, bring to a boil, then cover the pot and simmer 15 minutes over low heat.
- Add the chicken. Cover and continue to cook 5 minutes or until the rice is tender and the chicken is hot.