I have my Good Housekeeping Cookbook from 1962, when I was married. Covers are gone, pages tattered, but I made their chicken curry similar to what you are looking for. It doesn't have lime juice, though.

It's my old standby curried chicken.

If you want, email me and I'll send to you.

I think I have the same one you do Glenda. It doesn't have coconut milk, yogurt or tomatoes. I has ginger, but no lime juice. It does have apple sauce.

Beverly, I used the recipe on the opposite side of the page.
Check out Mom's Checken Stew , page 151 #3. From there I created my own from both the one on page 150.

I remember having my first chicken curry, while attending inaguration in Washington DC. Was at a party for VP, and they served it with tons of condiments. You built your own curry dish. So that's the way I do it. I guess that's the way everyone does.

Anyway, Beverly that's funny. We must be about the same age.

glenda, why don't you post it so others can share it too?

And no, that's not the way I do chicken curry. I just did one tonight for dh for later in the week. It uses a curry powder we bought at an Indian store. He likes it enough but usually I grind my own spices.

2-4 T oil
I heaping T of curry powder per lb of meat/fish/chicken
1-3 sliced small onions
1 lb meat/fish/chicken cubed

1 c water per lb

Saute the onions and the curry powder in the oil till onions are soft and the powder has cooked in.

Add chicken and saute till thoroughly coated with spices. Make sure heat is low enough not to burn onions.

Add 1 cup water,cover and simmer until chicken is cooked and sauce is reduced to taste.

I will often add chopped veggies du jour, and allow enough time to cook them. Baby spinach is great for this.

We don't eat any of those 'condiments' that were part of the 60s curry meal, tho I will often add a dollop of plain yoghurt to mine (if we've added more red pepper to the curry) and sometimes we'll have an Indian chutney from a jar. Best of all is a pickled peach that I make about once every 5 years.

If I ever thought of it in advance I'd make a coriander chutney but I rarely think of it in advance.

The link below is a good explanation of the kind of coriander chutney I am used to having at restaurants. I usually eat a LOT of it! ;-)

Here is a link that might be useful: Coriander chutney

I just thought it was unique that Beverly_Al and I had the same recipe book. :o) that's why I gave page numbers, for her. lol

Could you please post it, Glenda? I know it's not the one that sharonreason is looking for, but rather than email it just to her if she wants it, could you please post it here for others? I'd like to try it.

Thanks -- Suzieque

I think i have the same one....but not the book. My mother gave it to me when we were married.
Not sure where the recipe is just now, it's in a "cook book" of mimeographed pages set into covers of decorated ply wood held together with binder rings! LOL!
But....it called for sauteeing a bit of onion, celery ( I think) and apple in butter....making a roux and adding liquid.....chicken broth and milk???.....then adding cooked chicken.....and some where in there ginger and curry powder ( she liked Spice Island! LOL!)...
There was some cream in there too.....
Are we on the same page?
Linda C

Glenda, I have the 1963 edition and they had switched the chapters around. My curry recipe is on page 278 and Mom's Chicken Stew is on page 277. I'm sure we aren't far apart in age.

Have you seen http://curryrecipes.blogspot.com ?
There's a lot of curry recipes....

Here is a link that might be useful: Curry Recipes

Thanks for all the help.....Glenda's recipe is similar enough that I can just add the Rose's lime juice at the end and hopefully achieve the same result.