Chicken Curry

Ingredients

• the chicken
• one large sour apple
• half an onion
• a tablespoonful of chutney
• half a pint of the chicken-broth
• curry-powder
• pepper
• salt
• A little sugar is an improvement
• a little butter

Method

1. 1

   Boil the chicken, saving the broth.

2. 2

   When cold, cut it neatly and rub curry powder into the meat.

3. 3

   Fry the chopped apple and onion in butter, add the meat, toss briefly, then add chicken broth and chutney.

4. 4

   Simmer until thoroughly mixed and serve with rice or shredded maize.

Nutrition per serving

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 28. The excerpt below is the record exactly as published.

CHICKEN CURRY firm froth, and stir these into the mixture. Butter well a mould, strew over the bottom and sides of it some fine bread-crumbs, and place a piece of white paper around the top to allow the souffle to rise. Then put it in a very quick oven to bake, and when done, serve with white sauce poured round it. — The Caterer. (By per.) Chicken Curry. Fine-grained poultry does not make good curry, as the curry-powder is unable to permeate the centre of the flesh. A coarse-grained bird will be found the best for this purpose. Boil the chicken in the usual manner, saving the broth. When cold, cut it neatly, and rub the curry-powder into the meat. Cut up one large sour apple and half an onion ; fry these in but- ter ; add the meat, toss it about a moment, and add half a pint of the chicken-broth and a tablespoonful of chutney, simmer until thoroughly amalgamated, and serve with rice or shredded maize. A little sugar is an improvement, and may thicken the sauce, but I like it without flour. — The Book of Entrees: Thomas J. Murrey. White , Stokes, & Allen, Pubs. Chicken Salad. No. i. “Mince the white meat of a chicken fine, or pull it in bits ; chop the white parts of celery. Prepare a salad-dressing thus : Rub the yolks of four hard- boiled eggs to a smooth paste with a dessertspoon- ful of salad-oil, two teaspoonfuls of made mustard, one teaspoonful of salt, and one teacupful of strong vinegar. Mix the chicken and celery together, and CHICKEN SALAD. 69 pour* the dressing over when ready to serve. Gar- nish the dish with the delicate leaves of the celery. White-heart lettuce may be substituted for the celery.” Chicken Salad. No. 2. “For one good-sized chicken take one bunch of celery chopped fine, a little pepper and salt. For dressing for the above quantity, take the yolks of two eggs boiled hard, make them fine, and add mus- tard, vinegar, oil, and a little cayenne-pepper and salt to suit taste. The liquor the chicken is boiled in is very nice to use in mixing it. Put in just enough to moisten it nicely. When it becomes cold it is like a jelly, but it is a great improvement to the salad.” Jellied Chicken. Boil a fowl until it will slip easily from the bones ; let the water be reduced to about one pint in boiling ; pick the meat from the bones in good-sized pieces, taking out all gristle, fat, and bones ; place in a wet mould ; skim the fat from the liquor, add a little butter

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