Chicken Curry

Ingredients

• 3-pound chicken, cut in pieces
• 1 tablespoon curry powder
• 2 teaspoons salt
• 1 teaspoon vinegar
• 1g cup butter
• 2 onions, sliced
• Boiled rice (p. 63) or Turkish Pilaf II (p. 377)

Method

1. 1

   Melt butter in hot frying pan, add chicken, cook 10 minutes.

2. 2

   Add liver and gizzard and cook 10 minutes longer.

3. 3

   Add onion, curry, salt, and vinegar.

4. 4

   Add boiling water to cover.

5. 5

   Simmer until chicken is tender.

6. 6

   Remove chicken, strain liquor, measure, and thicken with 1 tablespoon flour to each cup, mixed with enough cold water to pour easily.

7. 7

   Pour over chicken, serve with border of rice or Turkish Pilaf.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 144. The excerpt below is the record exactly as published.

CHICKEN CURRY 3-pound chicken, cut in pieces 1 tablespoon curry powder for serving 2 teaspoons salt 1g cup butter 1 teaspoon vinegar 2 onions, sliced Boiled rice (p. 63) or Turkish Pilaf II (p. 377)

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