Chicken Curried

Ingredients

• cut the bird into neat joints
• Put with them a Spanish onion, sliced
• stir in a cupful of hot cream
• Mix two dessert-spoonfuls of curry paste
• a spoonful of ground rice

Method

1. 1

   Cut the chicken into joints and fry in hot butter until brown.

2. 2

   Add sliced onion and mushrooms, cover with stock, and simmer.

3. 3

   Mix curry paste and ground rice with water, add to sauce, and stir in hot cream before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 357. The excerpt below is the record exactly as published.

Chicken, Curried. — This may bo made either from uncooked chicken, or with tho re- mains of a cold one. ^\^len a fresh chicken is used, cut the bird into neat joints and fiy them lightly in hot butter or lard till they are brown. Put with them a Spanish onion, sliced, and a few muslrrooms, covering all with some good stock. Let this sauce simmer gently for twenty minutes or more. INIix two dessert- sjioonfuls of curry paste and a spoonful of ground rice very smoothly with a little water, and add this to the sauce. A little apple pulp or rasped cocoa-nut may be added if the flavour is liked. Just before serving, stir in a cupful of hot cream

Cook this with the app: pantry check, scaling, and the assistant.