Thursday, December 8, 2016

12 Books of Christmas: A CURRY CHRISTMAS by Harriet E. Michael

Christmases of my childhood felt more summertime, or maybe spring, actually. The days were hot but the nights and early mornings could sometimes be chilly enough for sweaters. I was reared in West Africa and Christmas there falls right in the middle of the dry season, in a special part of it called, Harmattan, when the dusty winds from the Sahara Desert blow south. The world around me was dry and dusty. My missionary father always said he liked that Christmas came in the middle of Harmattan, because in some ways it felt fitting to him.

The Christmases of his childhood were spent in America where the world around him was stark and cold. Against these two backdrops—one stark and cold, the other dry and dusty, Christians celebrate the birth of their Savior with brightly lit trees, colored packages, singing, and rejoicing.

One of my family’s favorite holiday traditions was enjoying a meal of curried chicken. This tradition started in Africa where beef was scarce but chicken abundant. It was such a strong tradition among the missionaries that to this day many of my missionary kid peers still serve it at our Christmas or Thanksgiving family get-togethers.

About the Author:

Born in Nigeria, West Africa, as the daughter of missionaries, Harriet E. Michael is a writer, gardener, wife of over 35 years, mother of four, and grandmother of one.
She holds a BS in nursing from West Virginia University but has discovered her passion for writing. Since her first published article in 2010, she now has over a hundred and fifty published articles and devotions.

You can learn more about Harriet on her author page at the Write Integrity Press website: www.WriteIntegrity.com

Curry Recipe: 
(for 6 people)

Boil 3-4 chicken breasts in 8 cups of water along with 1-2 tsp curry powder, ½ tsp thyme, ¼ cup dried onions (onion flakes), and salt & pepper to taste.

Boil until chicken is very tender. Take chicken out and either cut it into bit size pieces or shred it. (Do not discard the water!)

Put chicken pieces back in the pot. Add a flour/cold water mixture that has been thoroughly whisked together. (This is to thicken the water. I got the recipe from my mother and she did not give specific amounts for this water/ flour mixture.)

Bring back to a boil and add 2 chicken bouillon cubes. May need to add water to keep the soupy sauce to about 8 cups.

Serve over rice with additional foods on top including: chopped fresh onion, chopped celery, chopped tomatoes, chopped up hard-boiled eggs, peanuts, friend okra, chopped oranges, grapefruit, fresh pineapple, and coconut.

We place all these other food options in small dishes and people can choose what they like for on top of their curry and rice. Though it may seem hard to believe, the combined tastes of these various foods is amazing!

12 Books of Christmas:

You can win a copy of Harriet's Bible Study, PRAYER: IT'S NOT ABOUT YOU, as part of our 12 Books of Christmas contest. Leave a comment below with your email address (US residents only). Your email address will also be added to our monthly newsletter list. (Unsubscribe anytime.) While you're commenting, share a memory of a unique food that graces your Christmas dinner.

1 comment:

reststopforthesoul.com said...

This recipe sounds really yummy!