Chicken Curry

Ingredients

• 1 gill of fine-cut onions
• 1/2 ounce butter
• 1 teaspoonful curry powder
• 1 teaspoonful salt
• 1 tablespoonful flour
• 1/2 pint of chicken broth
• 1 1/2 gill of cream or milk
• 1/2 pint of grated cocoanut
• 1 pint of chicken meat

Method

1. 1

   Cut the meat from remnants of cold roasted or boiled chicken into 1-inch pieces.

2. 2

   Place a saucepan with fine-cut onions and butter over the fire, cook for 5 minutes.

3. 3

   Add curry powder, salt, and flour, stir and cook for 3 minutes.

4. 4

   Add chicken broth, cook and stir for a few minutes.

5. 5

   Then add cream or milk, grated coconut, and chicken meat, cook for 5 minutes.

6. 6

   Serve in a border of boiled rice.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 261. The excerpt below is the record exactly as published.

1 gill of fine-cut onions and ly^ ounce butter over the fire, cook 5 minutes ; add 1 teaspoonful curry powder, 1 tea- spoonful salt, and 1 tablespoonful fiour, stir and cook 3 minutes ; add Ys pint of chicken broth, which can be made from the chicken bones, cook and stir a few minutes ; then add lYs giU of cream or milk, Ys pint of grated cocoanut, and 1 pint of chicken meat, cook 5 minutes. Serve in a border of boiled rice. Boned Chicken with Aspic Jbixt Chicken SovrrLt Macaroni Tiubales CHICKEN. 889 Gold Chleken ft la Grfime. — Cut the meat of cold roasted or boiled chicken into small pieces ; crack the bones and place them in a saacepan, coyer with cold water ; if any gravy is at hand add it to the chicken bones ; as soon as it boils add 1 onion cut into slices, Yt bay leafy 12 whole peppers, boil 40 minutes; then strain the broth through a sieve. Melt 1 ounce butter in a saucepan ; add 1 tablespoonf ul flour, stir and cook 3 minutes ; add Vt pint of chicken broth, 1 even teaspoonful salt, Y4 teaspoonf ul white pepper, and 1 gill of milk, cook 2 minutes ; then add iVt pint fine-cut chicken meat, cook 5 minutes ; add, if handy, Vt cupful cream or 1 table- spoonful unsweetened condensed milk, cook 3 minutes; add 1 table- spoonful lemon juice. Pour the chicken cr^me over 6 pieces of but- tered toast or serve with a border of boiled nndles. Chicken a la King. — Put 1 tablespoonful butter with 2 table- spoonfuls fine-cut onions (add ^ clove of crushed garlic, if liked) ; cook 2 minutes, then strain; add 2 cups of cooked chicken cut into 1-inch sized pieces, 4 ounces fresh mushrooms sliced, % table- spoon sliced truffle, 2 tablespoonfuls sliced green pepper ; cook and stir till heated ; add i^ tablespoon flour, 2 cups of stock (or water, with 1 teaspoonful beef extract) ; let boil 3 minutes ; add ^ cup of sherry wine, 1 tablespoon tomato, % teaspoon curry powder, y2 teaspoon salt, a dash of paprika; boil 20 minutes, then add 1 yolk of egg mixed with 14 c^P cream; let boil up; add 1 tea- •poonfnl lemon juice, and serve. Chicken Livers, Stewed. — ^Wash and wipe dry the livers of 6 chickens, season with 1 even tablespoonful seasoning salt. Place a small saucepan with 1 ounce butter over the fire ; as soon as hot put in the livers, cook 6 minutes; add 2 tablespoonfuls sherry or Madeira wine and a pinch of Cayenne pepper. Melt Yj ounce butter in another saucepan, add Vg tablespoonful flour, stir 3 minutes ; add Yt pint of boiling water and 1 teaspoonful beef extract, then 1 gill of fine-chopped mushrooms, cook 5 minutes ; add this sauce to the livers, cook a few minutes longer ; add 1 tablespoonful lemon juice^ 390 POULTRY. and serve on a warm dish ; garnish with crotltons. The mnshrooms, if not at hand, may be omitted. Chicken Liyers broiled with Bacon.— Wash and wipe 6 chicken livers dry, season with 1 even tablespoonful seasoning salt; cut 12 thin slices of bacon, then each liver into 2 pieces ; take 8 silver skewers, run a skewer through the center of a piece of liver, then through a slice of bacon, continue alternately with bacon and livers till the 3 skewers are full ; then brush the livers over with melted butter, sprinkle them with fresh grated bread crumbs, lay on a hot broiler, and broil 5 minutes on each side ; put the skewers on a hot dish. Stir 1 ounce butter to a cream ; add slowly 1 table- spoonful lemon juice, Y^teaspoonful nutmeg, and 1 teaspoonful fine- chopped parsley ; spread this over the livers, and serve. Chicken Lirers & I'ltalienne. — Wash and wipe dry 6 or 8 chicken livers, cut each liver into slices ; season with 1 even table- spoonful seasoning salt; place a saucepan with V-J^ ounce butter over the fire ; add 2 tablespoonfuls fine-chopped onion, Yg clove of bruised garlic, and cook 5 minutes ; add Ys pint of fine-chopped mushrooms, also the livers ; cook slowly 10 minutes. In the mean- time melt in another saucepan Ys ounce butter ; add Ys tablespoon- ful flour ; stir and cook 2 minutes ; add 1 gill of meat broth or stock (if stock is not handy, add 1 gill of boiling water and Ys ^^^ft- spoonful beef extract), cook 5 minutes ; then add it to the livers and cook a few minutes longer ; serve on a heated dish with 6 small slices of bread fried in butter to a delicate brown. Chicken Legs^ Broiled. — Place the legs of 3 chickens in a saucepan, cover with boiling water; add Ys tablespoonful salt, 1 onion, and a bouquet ; boil until a larding needle will penetrate easily through them ; them remove ; when cold mix 1 teaspoonful seasoning salt with 1 teaspoonful English mustard ; roll the chicken legs into this seasoning ; dip them in melted butter, roll in fresh grated bread crumbs, lay on a hot broiler, and broil 5 minutes on each side. Serve on a warm dish with maitre d'hdtel butter. CHICKEN. 891 Cliicken Legs and Second Joints ft I'AlIemande.— Place the legs and second joints of 3 chickens in a saucepan, coyer with boiling water ; add 2 medium-sized onions, 1 even teaspoonful white pepper, 1 even tablespoonf ul salt, and a bouquet ; boil slowly till tender ; lay the legs and joints on a hot dish ; strain the broth. Melt 2 ounces butter in a saucepan, add 2 tablespoonfuls flour

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