Chicken Curry

Ingredients

• One Chicken
• One large Onion
• Two or three Apples
• One pint of Stock
• One dessertspoonful of Curry Powder
• One dessertspoonful of Flour
• One ounce of Butter
• Milk of one Cocoanut
• Lemon Juice
• Quarter of a pound of Rice
• One dozen Almonds
• Salt

Method

1. 1

   Cut up a chicken, ready dressed as for roasting, and divide each joint into two or three pieces.

2. 2

   Slice the apples and onions and fry a golden brown in a stewpan.

3. 3

   Add the chicken and stock and simmer until tender.

4. 4

   Twenty minutes before serving, mix together the curry powder, flour, butter and the cocoanut milk.

5. 5

   Stir into the stew and add a little lemon juice.

6. 6

   Boil the rice in plenty of water for twenty minutes, drain and dry before the fire.

7. 7

   Blanch and pound the almonds.

8. 8

   Pour the curry onto a hot dish, decorate with a border of rice and sprinkle the almonds on the latter.

Nutrition per serving

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 17. The excerpt below is the record exactly as published.

CHICKEN CURRY Ingredients : One Chicken One large Onion Two or three Apples One pint of Stock One dessertspoonful of Curry Powder One dessertspoonful of Flour One ounce of Butter Milk of one Cocoanut Lemon Juice Quarter of a pound of Rice One dozen Almonds Salt

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