Chicken Curry

Ingredients

• Cut up a chicken weighing from 1½ to 2 pounds
• cut up into the stew pan two small onions
• add a large teaspoonful of salt
• sprinkle over the chicken two teaspoonfuls of Curry Powder
• stir into this a tablespoonful of sifted flour
• stir in a beaten yolk of egg

Method

1. 1

   Boil chicken in water until tender, then remove.

2. 2

   Fry onions in butter until brown, add chicken and curry powder, then pour in the liquid from boiling.

3. 3

   Stew for 5 minutes, add flour mixed with water, and beaten egg yolk.

4. 4

   Serve with hot boiled rice.

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 6. The excerpt below is the record exactly as published.

Chicken Curry. Cut up a chicken weighing from l1^ to 2 pounds, as for fricassee. Wash it well, put into a stewpan with sufficient water to cover it, boil closely covered until tender, add a large teaspoonful of salt and cook a few minutes longer. Remove from the fire, take out the chicken, pour the liquid into a bowl and set it aside. Now cut up into the stew pan two small onions and fry them with a piece of butter, size of an egg. As soon as they are brown skim them out and put in the chicken, fry for three or four minutes. Next sprinkle over the chicken two teaspoonfuls of Curry Powder. Now pour over the liquid in which the chicken was stewed, stir all well together and stew for five minutes longer. Then stir into this a tablespoonful of sifted flour mixed with a little water. Lastly stir in a beaten yolk of egg

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