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Chicken Curry

Name: Chicken Curry
Yield: 1 servings
Cuisine: Indian
Ingredients: the chicken, which has been cut in small pieces; the butter; the milk; the curry; the tomatoes; salt; pepper

From Miss Parloa's new cook book and marketing guide, 1880

Serves 1

This makes a very rich and hot curry.

Presented as published in 1880. 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

Nutrition per serving

561Calories

42 gProtein

21 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories561 kcal

Protein42 g

Carbohydrates21 g

Fiber5 g

Sugars16 g

Total Fat46 g

Saturated Fat12 g

Monounsaturated Fat13 g

Polyunsaturated Fat6.1 g

Omega-30 g

Cholesterol189 mg

Sodium226 mg

Potassium1121 mg

Calcium373 mg

Iron3.1 mg

Magnesium96 mg

Phosphorus562 mg

Zinc3.8 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D2.7 mcg

Vitamin C23 mg

Vitamin A212 mcg

Vitamin E3 mg

Vitamin K20 mcg

Vitamin B60.9 mg

Vitamin B121.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)13 mg

Folate36 mcg

Choline160 mg

Caffeine0 mg

Water475 g

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 86. The excerpt below is the record exactly as published.

the butter and the onions, cut fine, on to cook. Stir all the while until brown ; then put in the chicken, which has been cut in small pieces, the curry, to- matoes, salt and pepper. Stir well. Cover tightly, and let simmer one hour, stirring occasionally ; then add the milk

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