Chicken Curry

Ingredients

• Slice one medium-sized onion
• one clove of garlic
• a small piece of ginger-root
• three tablespoonfuls of olive oil
• two tablespoonfuls of curry powder
• one tablespoonful of flour
• three cupfuls of chicken broth
• salt and pepper to taste
• the cream of a cocoanut

Method

1. 1

   Fry onion, garlic, and ginger in olive oil until light brown.

2. 2

   Add curry powder and flour, cook for two minutes.

3. 3

   Add chicken broth, simmer for twenty minutes.

4. 4

   Strain, add salt, pepper, and coconut cream.

5. 5

   Add chicken pieces and keep hot in a double boiler without boiling.

Nutrition per serving

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 16. The excerpt below is the record exactly as published.

CHICKEN CURRY (Hindustani) — Slice one medium-sized onion, one clove of garlic, and a small piece of ginger-root, and fry until light brown in three tablespoon- fuls of olive oil. Then add two tablespoonfuls of curry powder and one tablespoonful of flour, and cook for two minutes, stirring well ; then add three cupfuls of chicken broth, stirring continuously, and simmer for twenty minutes. Strain through a sieve ; add salt and pepper to taste and the cream of a cocoanut

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