Indiandinner
Chicken Curry
From San Rafael cook book, 1906, 1906
Serves 1
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 23. The excerpt below is the record exactly as published.
CHICKEN CURRY— Mrs. A. W. Foster. Two fryers, 1 cocoanut, I14 qt. milk, or part cream, green ginger root size of thumb, 1 onion, 1 clove garlic. Grate cocoanut, pour over milk, let stand on back of stove an hour then strain and squeeze hard. Fry onion cut fine, ginger cut and garlic with curry powder
Cook this with the app: pantry check, scaling, and the assistant.