Something Big Is Cookin' at Taste Of Gourmet Indianola Mississippi - East Indian Curry

Browse Our Store

Crown Restaurant

Customers and Consultants Cooking at Home

For Consultants

New Cookbook for The Crown

Our Mission

Products

Quick Bites....Meals FAST!

Recipe Of The Month

All American Apple Cake

Auntie DeeDee's Cranberry Chocolate Biscotti Mix

Bayou Beer Bread

Berry Bar-B-Que Sauce

Black Bean Chili

BLT Best Little Tomato Dip

Caramel Pecan Sauce

Catfish with Capers

Chocolate Truffle Cheese Cake Ball

Cinn-ful Fruit Dip

Colonial Corn Chowder

Cranberry Chutney

Creamy Delta Bisque

Creole File' Gumbo

Deliciously Dill Dip

East Indian Curry

Garlic Herb Dip Mix

Grand Old Chess Pie Mix

Great Grilling Marinade

Lake Shackleford Lemon Pie Mix

Lemon Almond Cheese Cake Ball

Magnolia Macaroon Pie

Mama's Meatloaf Mix

Mississippi Delta Fudge Pie Mix

Mississippi Mud Cake

Morning Muffins

New Orleans Style Beef

No Title Entered

Peach Pecan Pepper Preserves

Plantation Pie Mix

Positively Smashing Potato Soup

RazzMaTazz Sauce

Roasted Onion Garlic Bread

Royal Fudge Sauce

Smoked Catfish Pate

Southern Praline Pie Mix

Southwest Soup Mix

Suddenly Salsa Mix

Sweet Potato Muffins

Sweet Vidalia Onion Vinaigrette

Toffee Crunch Cheesecake Ball

Tomato Basil Beer Bread

Tuscan Bean & Pasta Soup

What's New at Taste of Gourmet

Submit a Comment

East Indian Curry
# 415 - $9.95

Chicken and Artichoke Casserole

4 to 5 cups East Indian Curry prepared with chicken (about half the recipe)
1 can (14 oz) artichoke hearts, drained and chopped
1 can (8 oz) mushroom pieces, drained
8 oz. sour cream
1/2 cup mayonnaise
1 can (8 oz.) sliced water chestnuts, drained (optional)
1/2 cup slivered almonds, cashews or pecans

Place prepared Chicken Curry in large bowl and dice or shred chicken.
Add rest of ingredients, mixing well.
Pour into buttered baking dish (2-3 quarts).
Note: Casserole can be held at this point for three days refrigerated, or it can be frozen.
When ready to serve, top with slivered almonds, cashews or pecans.
Bake until bubbly - 35 to 45 minutes at 350 degrees.

To freeze prepared Caserole: Wrap tightly and freeze until needed. Thaw overnight in the refrigerator. Add nut topping and bake until bubbly.