Avocado with Curried Chicken (Rewind Recipe)

You’re gonna want to sit down for this.

Avocado with Curried Chicken (Rewind Recipe!) / Bev Cooks

Which, you probably are already, so never mind.

Okay, have you ever heard of serving avocado halves warm like this? Apparently the Avocado Advisory Board brought this idea to the table (RA RAAAA) back in the late ’60s. Then it became crazy popular in the ’70s. Did you even know about this? I didn’t either. Are we excited about this? Dunno yet.

Iiiiit’s another Rewind Recipe!

Avocado with Curried Chicken (Rewind Recipe!) / Bev Cooks

This oldie barely slid by my pre-1980 requirement with its original 1979 copyright date. And I’m so glad because, hello, look at the title! Of course there are no photos of any of the recipes, and there are like two recipes per page, and 578 pages. Needless to say I spent the better part of a rainy afternoon on the sofa perusing this monster for my next feature.

I have no idea why this one stuck out to me. Maybe it was the familiar but unexpected combination of ingredients. Or the idea of draping a hot curry sauce on top of avocado? Who DOES that? Is it legal? Does it hurt? Should I repent?

But first, look what you do here.

Avocado with Curried Chicken (Rewind Recipe!) / Bev Cooks  Avocado with Curried Chicken (Rewind Recipe!) / Bev Cooks

You’ll sauté a sexy combo of apples, onions, garlic and curry powder in a half a stick of butter. Already fine by me.

Then you’ll add make a rich sauce with flour and cream. But let’s talk about the cream for a smidge. The original recipe called for “light cream.” I’m sorry, what is light cream and why does it exist? I had to Google image it to even see what the hay it was talking about. Well, I’ve never seen it in my stores, so after a quick search on the best sub, it suggested going with a cream with a similar or higher fat content, as to not totally disrupt the molecular compounds or whatever. So, I went with half & half! And life was so good.

Add some pre-seared chicken breast to the sauce and let it simmer for about ten minutes. This gives you plenty of time to start your new band called Molecular Compounds.

Avocado with Curried Chicken (Rewind Recipe!) / Bev Cooks

Could we just look at this mess for a moment? What IS that? I still have no idea. But it’s absolute insanity in your mouth hole.

Okay these are the layers, just to go over this again, because I know you’re seriously wiggin’ right now.

* brown rice on the bottom (I just used my rice cooker, but do what makes ya sing)

* FRESH AVOCADO HALVES. Just straight up on top of the hot rice. w a t ?

* creamy chicken curry sauce allllllll over it.

* tons of toppings! bacon (I used prosciutto. it was all I had, man), cilantro, chopped peanuts, raisins, toasted coconut, omg.

It is such a family-style dish it’s ridiculous. You wouldn’t really expect all those flavors to pair so well together, especially the avocado! I dare you to make it this weekend.

Avocado with Curried Chicken (Rewind Recipe!) / Bev Cooks

Double dog dare you.

Avocado with Curried Chicken:

What it took for 4-6:

* 1/2 stick of butter
* 1/2 cup chopped, peeled apple
* 1/4 cup chopped onion (I used red)
* 1 clove garlic, chopped
* 1 Tbs. curry powder
* 1/4 cup all-purpose flour
* 1 cup half & half (or light cream if you have it)
* 1 cup chicken stock (or bouillon)
* 1 tsp coarse salt
* 1/8 tsp ground pepper
* 2 cups cooked and chopped chicken (14 oz package of cutlets is fine)
* 3 or 4 avocados, halved and peeled
* 3 to 4 cups cooked brown rice (white is fine, too)
* optional garnishes: bacon bits (or crispy prosciutto), fresh cilantro, toasted coconut, raisins and chopped peanuts (just eyeball it all)

In a large saucepan, melt the butter. Once the foaming begins to subside, add the apple, onion, garlic and curry powder; sauté for about 3 minutes, until the onion is crisp-tender. Stir in the flour and toss to coat. Slowly add the cream and chicken stock and continue to stir until it thickens and becomes a glorious curry sauce, just a couple of minutes. Season with salt and pepper.

Add the chicken and reduce the heat to low. Let it simmer 10 minutes while you prep your toppings.

Arrange the cooked rice on a large serving platter, then place the avocado halves on top of the rice. Spoon that crazy chicken curry over the avocados, and finish with insane amounts of garnishes. You’ll be so happy.

Avocado with Curried Chicken (Rewind Recipe!) / Bev Cooks

AVOCADO AND CURRY. Who does that?! Besides me.

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14 Responses to Avocado with Curried Chicken (Rewind Recipe)

  1. Brian @ A Thought For Food April 23, 2015 at 7:05 am #
    Mmmmm. Curry in the mouth hole. I'm all for it. Could easily replace the chicken with some shrimp to make it fishatarean friendly. Bet it'd be so so so good!
  2. Erin @ The Spiffy Cookie April 23, 2015 at 7:27 am #
    Oh heck yea this sounds like something I need. I've only had warm avocado halves once and it was at a mexican restaurant, stuffed with rice, chicken and beans. Speaking of I should recreate that at home...
  3. Kristine April 23, 2015 at 12:06 pm #
    This sounds strangely good. I think I'll have to try it!! Thanks!!
  4. Jackie {The Beeroness} April 23, 2015 at 12:52 pm #
    Aside from how delicious this all looks, I have to say that I can't wait for your kids to start talking because they will be HILARIOUS. In which you will be forced to start a Tumblr called Shit Bevs Kids Say. I'm going to subscribe right now.
  5. Erin Z April 23, 2015 at 1:34 pm #
    Yusssss! So basically, what I am seeing here is the hard way to make Japanese curry rice! Or at least it sounds just like how I make it with chicken and apples and avocado for president. If that curry powder was S&B brand, cotdamn, you'd be in business. Or... just swap in the curry bullion cube thingies for the powder+roux. This was awesome, thanks so much!
  6. Lorelle April 25, 2015 at 7:42 am #
    Having lived through the 70's, I can attest to a lot of dishes that are now viewed quite incredulously. I'm in Australia, and i remember there being a curried prawn (maybe shrimp where you are?) sauce over avocados, but we weren't advanced enough to have them over rice - what a sensible idea!! At the time the preferred entree was prawn cocktail (teensy prawns with some other seafood in a large stemmed glass and a creamy sauce), or avocado, (which meant sliced avocado with lemon juice). Now - about the light cream - we have had light cream and milk here for decades. It is like your half and half - half full cream and half I guess not so full cream. I'm sure that you are the same in that there are so many types of milk in order of cream and lean-ness, along with all other dairy products like cream, yoghurt, sour cream etc., that it is hard to pick between them all, so I just choose the full cream everything as I figure it doesn't have so many additives to make it taste like it is real. I love the look of this dish and will be trying it in the near future - thanks so much for posting it!
  7. Jen April 26, 2015 at 5:04 pm #
    This was our dinner. Anyways, no one can quit licking their lips. Also, I may get a new Le Creuset out of this. Because I earned it.
  8. Serene April 29, 2015 at 6:45 pm #
    Bev, I made this for dinner following the directions exactly and it was so beyond amazing!! Your recipes are always great, even though I don't comment on every one. Going to make this again tomorrow, thank you!
  9. three feathers May 1, 2015 at 12:05 am #
    ok, so i tried this dish this week....only i kinda made it a tad differently simply because i used what was on hand since i didn't want to drive 10 mi into town just for cream....used coconut milk instead of half & half and used coconut flour instead of AP....hubster said at least half a dozen times, "this is really good," so i consider that a ding-ding-ding hit thank you for making me look good this week ;0)
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  1. Friday Favorites | A Tasty Life - May 8, 2015 […] Retro:  Avocado with Curried Chicken.  This recipe is from 1979 and part of Bev’s Rewind Recipe blog posts.  Bev is hilarious which […]

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