Indiandinner
Curried Chicken
From The chafing-dish supper, 1894
Serve with boiled rice.
Presented as published in 1894. 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
1139Calories
95 gProtein
16 gCarbs
86 gFat
Full nutrition (34 nutrients)
Calories1139 kcal
Protein95 g
Carbohydrates16 g
Fiber2.3 g
Sugars7 g
Total Fat86 g
Saturated Fat21 g
Monounsaturated Fat31 g
Polyunsaturated Fat16 g
Omega-30 g
Cholesterol393 mg
Sodium675 mg
Potassium1278 mg
Calcium89 mg
Iron5.3 mg
Magnesium117 mg
Phosphorus791 mg
Zinc6.8 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0.9 mcg
Vitamin C14 mg
Vitamin A196 mcg
Vitamin E2 mg
Vitamin K9.9 mcg
Vitamin B61.9 mg
Vitamin B121.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)36 mg
Folate56 mcg
Choline310 mg
Caffeine0 mg
Water600 g
As published
This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 18. The excerpt below is the record exactly as published.
CURRIED CHICKEN". Two cups cold chicken, light or dark meat, cut into small pieces. One cup chicken broth or gravy. Half a small onion, minced fine. One teaspoonful curry-powder. One tablespoonful butter. Salt to taste
Cook this with the app: pantry check, scaling, and the assistant.