Chicken Curry

Ingredients

• two chickens
• 4 ozs. of butter
• four large onions
• three tablespoonsful of flour
• three of Yeatman's curry powder
• dilute with veal broth
• a quarter of a cocoa-nut
• four tamarinds
• a quarter of a clove of garlic

Method

1. 1

   Cut chickens into joints and fry in butter until light brown.

2. 2

   Remove and fry onions in the same butter.

3. 3

   Add flour and curry powder, mix well, then dilute with veal broth and boil.

4. 4

   Skim and strain chicken, boil until tender, dish with rice, and serve sauce over chicken.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 86. The excerpt below is the record exactly as published.

Chicken Curry. Take two chickens, cut them into joints, fry them a light brown in 4 ozs. of butter, take them out, fry four large onions in the same butter a light brown. Add three tablespoonsful of flour, three of Yeatman's curry powder ; mix well together over the fire for five minutes, dilute wdth veal broth, boil slowly fifteen minutes, skim, and strain the chicken ; boil till tender; dish the chicken with a border of rice ; reduce the sauce to the consistency of melted butter ; serve it over the chicken. You can add a quarter of a cocoa-nut, four tama- rinds, a quarter of a clove of garlic

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