Chicken Curry

Ingredients

• a small chicken
• sliced onions
• butter
• a spoonful or two of curry powder
• a spoonful of flour
• 1 oz. of butter
• four table-spoonfuls of cream
• salt to taste
• Squeeze in a little lemon.

Method

1. 1

   Remove skin from chicken, cut up raw, slice onions, and fry in butter to a light brown.

2. 2

   Lay chicken joints in a stew-pan with gravy and garlic.

3. 3

   Simmer till tender; add curry powder, flour, butter, and cream before serving.

4. 4

   Serve with boiled dry rice.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 146. The excerpt below is the record exactly as published.

a small chicken, and split it in two ; boil in a quart of water, or more, with three blades of mace, and a small crust of white bread, over a slow fire till reduced to half the quantity. Skim. CHICKEN CURRY.— Remove the skin ; cut up raw, slice onions, and fry both in butter to a light brown. Lay the joints cut into two or three pieces each, into a stew-pan, with a veal or mutton gravy, and two cloves of garlick. Simmer till tender ; and before serving, take a spoonful or two of curry powder, a spoonful of flour, and 1 oz. of butter, and four table-spoonfuls of cream, and add them to the stew ; salt to taste. Squeeze in a little lemon.

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