What is Southern Food? (And Curry Chicken, Part Two!)

My husband came home from a meeting at the school last week telling me that a student group at the seminary is discussing having an International night this semester.  One of the cultures represented?  Southern.  I didn't quite know that we were international, but you know, I love talking about the South so much that I might just go as an ambassador!

Of course, we started discussing just what we might offer if we were to represent sweet Dixie.  We both agreed would have to go with something that most people associate with the south.  I came across a "Southern" food stand at a market up here which offered the exact thing I am talking about.  What is Southern food (to a Yankee)?  It is fried!  Chicken, catfish, okra, cornbread, take your pick.  The fried offerings at that market represent the world's (or the North's) conceptions of everything Southern.  Don't get me wrong, there is plenty of fried food to go around in the South, but there's more to the south than that.  So we kept thinking; what else is as closely associated with the South as fried chicken?  Bingo, there are casseroles!  And these are not just any casseroles, they are made with cans of condensed soup. 

The problem is, apart from a very few exceptions, I don't make can of soup casseroles.  Also, I have never made fried chicken, or anything else that required a large vat of oil, in my house!  It's just not me.  I have an identity crisis; can I call myself Southern?

Well, if you have been reading here for any time at all, or if you are from the South yourself, you know there is more to Southern food than fried chicken and can of soup casseroles.  So, what would you have represent the South?  Me?  I am thinking that shrimp and grits and a taste of real, homemade banana pudding gives a great feel for the comfort food kingdom.  Or maybe I would have BBQ chicken and cornbread, and bread pudding for dessert.  So, hypothetically, if you were asked to make a Southern meal at an International celebration, how would you represent Dixie?  Let me hear from you!

In the meanwhile, I'm going to leave you with one of my few dishes that does use a can of condensed soup (or two!).  It's Curry Chicken, Southern style!  This meal is so fast, and the recipe can easily be multiplied to feed a crowd.  It is one of my go-to recipes when we are entertaining large groups of people for lunch or supper. 

Quick Curry Chicken

1 cup green onions, chopped
2 tablespoons butter
1 can cream of celery soup
1 can cream of chicken soup
2 cups sour cream
1 1/2 teaspoons red curry powder
1/2 teaspoon paprika
1 teaspoon nutmeg
1 teaspoon ginger
juice of 1/2 lemon
2 1/2 cups cooked chicken

Cook the onion in butter until tender, but not brown.  Add the soup; heat and stir until smooth.  Stir in sour cream, spices, and lemon juice.  Add the chicken and heat through.  Serve over hot rice.  Sprinkle condiments over curry as desired. 

Condiments:  flaked sweetened coconut, chopped roasted peanuts, chutney, chopped green onion, chopped hard boiled eggs, crumbled bacon.