Curried Chicken
From Quaker recipes, 1954
For a festive meal add a sprinkle of toasted almonds and coconut on top of individual servings or for buffet meal have dishes of them handy to add.
Presented as published in 1954. 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
805Calories
72 gProtein
42 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories805 kcal
Protein72 g
Carbohydrates42 g
Fiber5.9 g
Sugars16 g
Total Fat38 g
Saturated Fat12 g
Monounsaturated Fat23 g
Polyunsaturated Fat11 g
Omega-31 g
Cholesterol206 mg
Sodium1686 mg
Potassium1135 mg
Calcium248 mg
Iron5.6 mg
Magnesium97 mg
Phosphorus590 mg
Zinc5.5 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D1.2 mcg
Vitamin C6.3 mg
Vitamin A145 mcg
Vitamin E4.2 mg
Vitamin K10 mcg
Vitamin B60.9 mg
Vitamin B121.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)19 mg
Folate80 mcg
Choline192 mg
Caffeine0 mg
Water686 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 21. The excerpt below is the record exactly as published.
CURRIED CHICKEN 1 cup chopped onions 1 cup chicken stock I tablespoon fat or cooking oil Y cup milk 2 teaspoons curry powder 3 eggs (beaten well) 2 tablespoons flour 1 cup stewed chicken 44 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.