Chicken Curry

Ingredients

• Cut up the chicken
• add a tablespoonful of curry powder
• Serve rice with the dish

Method

1. 1

   Stew the chicken as usual, and when done, add curry powder.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 29. The excerpt below is the record exactly as published.

Cut up the chicken as for frying, roU each pièce in sait, pepper, and sifted flour, and fry a light brown. Pour ofif most of the grease the chicken was fried in, and in the same pan put three dozen oysters with a pint of their juice, and a spoonful of lemon juice. Let LA CUISINE CREOLE. 69 them simmer a few minutes, and serve with pièces of f ried bread around the dish. c GOLD GHIGKEN ESGALOPED. Mince cold chicken without the skin, wet it with gravy or hot water (gravy is best), and season with sait and pepper. To the minced méat of one chicken, put two ounces of sweet, fresh butter, eut small. Rub tin or silver scallop pans with butter, strew over the bottom- powdered cracker, lay the minced chicken in, strew cracker over the top, and bake in a hot oven long enough* to brown the top. Serve with celery or pickle. TO BROIL A CHICKEN. Clean it as usual and split it down the back, break the breast-bone with a stroke of the potato beetle, spread it ont flat and lay it on the gridiron over clear coals ; put the inside of the chicken to the fire first. Put a tin cover over it, let it broil quickly until nearly done, then turn it and finish without the cover. When nicely browned take it on a dish, season it with sait and pepper, and butter it f reely ; turn it once or twice in the butter and serve it hot. CHICKEN CUEEY. Cut up the chicken and stew as usual for the table. When done add a tablespoonful of curry powder. Serre rice with the dish

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