Chicken Curry

My Dad was a USAF Officer.  He was stationed in Wheelus AFB, Tripoli, Libya, where I was fortunate enough to experience a very different culture at a very young age.

We had great family friends who belonged to the British Officer’s Club in Tripoli.  Every Sunday the Club laid out a feast of curry with all the trimmings.  They were kind enough to take us along after our church service.

As a young kid, I thought that this was one of the most fabulous treats.  In my memory, there was a table laden with dozens of toppings that made the curry an incredible feast. The following offering will be almost impossible to find in a traditional Indian or British restaurant, so don’t think you can saunter off and get this one.

  • Whole fresh organic chicken – cut into pieces
  • Brown onion – 1 large, chopped
  • Garlic clove – 4, chopped
  • Ginger – 1 teaspoon – chopped from fresh is best
  • Water – 1 quart
  • Turmeric – 3 tablespoon
  • Curry powder – 5 tablespoon
  • Cumin – 3 tablespoon
  • Cayenne – 1 teaspoon
  • Sea salt – 2 teaspoon
  • Cinnamon powder – 1 teaspoon
  • Cooked natural brown rice – 4 servings

This is where the pressure cooker is totally awesome.  Combine all ingredients in your cooker.  Seal as required, cook for 15 minutes on low to medium steam.  When you are ready to serve, reheat curry.


  • Roma tomatoes – 3 (vine ripened is the best)
  • Macintosh apple – 1
  • Banana – 2
  • Hard boiled egg – 2
  • Raisins – 1 cup mixed colors
  • Coconut shredded – 1 cup
  • Chutney or your favorite preserves – 1 cup

Dice toppings and serve in small serving dishes with individual small spoons.  Ladle chicken and curry sauce over rice and top with toppings.

Excerpt from, “Some Men Can Cook, Some Men Can Watch TV, and Some Men Can Do Both, Secrets of the Fighter Pilot in the Kitchen”.


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