Chicken Curry

Ingredients

• one large onion
• one large tablespoonful of flour
• one teaspoonful of sugar
• one tablespoonful of curry powder
• one cup of water or stock
• one cup of strained tomatoes
• one cup of hot milk or cream
• salt and pepper to taste

Method

1. 1

   Cut the chicken at the joints and remove the breast bones.

2. 2

   Wipe, season with salt and pepper, dredge with flour, and brown lightly in hot butter.

3. 3

   Put in a stewpan.

4. 4

   Fry the onion in the butter left in the pan till colored.

5. 5

   Mix flour, sugar, and curry powder, brown them in the butter.

6. 6

   Add water or stock and strained tomatoes, pour over the chicken, and simmer for one hour.

7. 7

   Add hot milk or cream, boil for one minute, and serve with boiled rice.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 154. The excerpt below is the record exactly as published.

Chicken Curry. Cut the chicken at the joints, and remove the breast bones. Wipe, season with salt and pepper, dredge with flour ^ and brow^n lightly in hot butter. Put in a stewpan. Fr\^ one large onion,, cut in thin slices, in the butter left in the pan till colored, but not browned. Mix one large tablespoonfnl of flour,, one teaspoonful of sugar,, and one tablespoonful of curry powder,^ and brown them in the but- ter. Add slowly one cup of water or stock and one cup of strained tomatoes,, or one sour apple chopped, and salt and pepper to taste. Pour this sauce over the chicken, and simmer one hour, or till tender. Add one cup of hot milk or cream

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