Name: Bombay Chicken
Yield: 8 servings
Ingredients: 8 piece fryer chicken; 0.33 cup flour; 1 tsp paprika; 1 tsp salt; butter; 1 medium onion, thinly sliced; 4 chicken bouillon cubes, dissolved in 3 1/2 cups boiling water; 1 cup uncooked rice; 1 cup light raisins; 0.5 cup coconut, flaked; 1 can small mandarin oranges; 1.5 tsp curry powder; 0.5 cup sliced almonds

Meats – Poultry

Serves 8

13 ingredients

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Ingredients

8 piece fryer chicken
⅓ cup flour
1 tsp paprika
1 tsp salt
butter
1 medium onion, thinly sliced
4 chicken bouillon cubes, dissolved in 3 1/2 cups boiling water
1 cup uncooked rice
1 cup light raisins
½ cup coconut, flaked
1 can small mandarin oranges
1½ tsp curry powder
½ cup sliced almonds

Method

Coat the chicken in the flour, paprika and salt. Brown in butter. Remove the chicken, saute the onion in the same pan.
Dissolve the bouillon cubes in boiling water. Add to the onions. Stir in 1 cup uncooked rice, raisins, coconut, mandarin oranges and curry powder. Turn into a 9x13-inch baking dish and put the chicken on top.
Bake at 350 degrees covered with foil for 1 1/4 hours. During the last 15 minutes, sprinkle 1/2 cup sliced almonds over all.
More raisins, coconut and oranges can be used. (Sometimes already cooked frozen chicken is used instead of frying one.)

Notes

Serves 8. Recipe from Pearl Hancock.

Original card

The recipe above was transcribed from this scan of Vera’s original card.