The frustrating thing, at times, with blogging, is when you know you wrote a post. But then life gets in the way and you do something else instead and then you realize a few months later that you have a post sitting around randomly that you really do need to go ahead and post, only to realize that you have no idea where the post is. Seriously, I have spent the last weekend looking for my writeup of this recipe, only for it to be, evidently, lost to the aether.
Oh well. I remember the experience well enough. Because it was way too frustrating, for all its short ingredients list and short, simple instructions. This recipe comes from The I Hate To Cook Book by Peg Bracken, interestingly enough, from a section titled Luncheon for the Girls. Not sure what sort of luncheons people were having in 1960, but I can see this recipe being seen as somewhat exotic- due to curry powder- if my older relatives are any indication. Today, though… well, we’ll see.
- 1 tsp curry powder
- 1 can condensed cream of chicken soup
- 1 chicken-bouillon cube dissolved in 2/3 can hot water
- 1/3 can cream
:Ingredient Note: Okay, by can of cream I’m assuming they mean evaporated milk? That’s what my family always meant when referring to a can of cream. Anyway, that’s what I went with here.
Okay, so starting out, we take the condensed cream of chicken soup and mix in the curry powder. And instantly, the scent of curry fills my nose and I’m already having a little more hope for this recipe. I love the flavor of curry.
Now, here’s the part where the frustration comes in. Because the recipe instructs you to heat everything in a double boiler. Well, I don’t have one of those, but I do know the trick to making essentially a homemade version, so I set a mixing bowl on top of a pot and start boiling some water.
Next, we add the remaining ingredients and mix well, all the while heating our soup. Which… took a while. Perhaps I just used too thick of a bowl. Whatever the reason, I stood there for way too long, waiting for my lunch to heat up, thinking this would have been so much quicker if I could have popped it in the microwave or just heated it in a regular pot (historical accuracy/keeping my soup unstuck be darned).
Finally, with the aid of a thermometer, I got my soup to the right temperature.
All that was left was to dollop my soup out into a bowl and add some slivered almonds to the top (which, of course, weren’t in the ingredient list. Thankfully I had some almonds at home I could chop up).
Mix the curry powder with the soup, in the top of a double boiler. Add the remaining ingredients, blending well, and heat it through. When served, add slivered toasted almonds to the top.
Okay, so it’s been a while, but this is what I recall from the tasting. The presentation looked nice- definitely not like I had just heated a can of condensed soup and added curry powder. The flavor however- I distinctly remember thinking, that what I had created was a creamy, non-noodly, bowl of ramen. A salty one, and one that took way too long to heat, at that. I will admit that the almonds gave a nice texture to it, something I wasn’t expecting to be honest. Still, it seemed like too much effort for what I got out of it.
Appearance – 4/5
Odor – 3.5/5
Texture – 3.5/5
Taste – 3/5
Overall- 3.5/5 It wasn’t bad. And if I really wanted to switch up a cream of chicken recipe, I might consider adding some curry and/or cream. It’s getting microwaved though, and I certainly wouldn’t be serving it for company.
India Chicken Soup
by Peg Bracken
1 tsp curry powder
1 can condensed cream of chicken soup
1 chicken-bouillon cube dissolved in 2/3 can hot water
1/3 can cream
Mix the curry powder with the soup, in the top of a double boiler.
Add the remaining ingredients, blending well, and heat it through.
When served, add slivered toasted almonds to the top.