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Chicken Curry No. 2
From Cookery and housekeeping, 1882
Serves 1
Other meats can be substituted for chicken.
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
525Calories
37 gProtein
35 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories525 kcal
Protein37 g
Carbohydrates35 g
Fiber11 g
Sugars13 g
Total Fat39 g
Saturated Fat7.7 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.9 g
Omega-30 g
Cholesterol159 mg
Sodium2475 mg
Potassium903 mg
Calcium156 mg
Iron4.5 mg
Magnesium96 mg
Phosphorus384 mg
Zinc3.3 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D0.3 mcg
Vitamin C25 mg
Vitamin A70 mcg
Vitamin E3.6 mg
Vitamin K16 mcg
Vitamin B61 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate74 mcg
Choline127 mg
Caffeine0 mg
Water458 g
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 87. The excerpt below is the record exactly as published.
Chicken Curry No. 2. (Indian Recipe.) Take a chicken weighing about \\ lbs., cut it into the smallest joints, and wash in water ; sprinkle over them a large teaspoonful of salt ; then cut up two small onions, and fry them in a stewpan with a tablespoonful of butter until brown ; now add the CHICKEN AND RICE. 209 chicken to it, and fry for ten minutes longer. This being done, add one tablespoonful of curry paste and one tablespoonful of curry powder, with three wine- glasses of cold wate
Cook this with the app: pantry check, scaling, and the assistant.