Curried Chicken

Ingredients

• Remains of cold chicken
• 1 onion
• 1 apple
• 1 tablespoonful chutney
• 2 tablespoonfuls curry powder
• 1 lemon
• 1 tablespoonful cocoanut
• Cayenne and salt
• Butter

Method

1. 1

   Slice the onion, put on in a saucepan with the butter; when the onion is cooked add the apple cut very small, chutney, the rind of the lemon and juice, cloves, cocoanut and curry powder; allow them to cook slowly for half an hour.

2. 2

   If you have milk add about half a pint, if not, water will do.

3. 3

   Chop up the fowl into small pieces, put it in with the other ingredients and allow to simmer for an hour; stir occasionally to prevent burning.

4. 4

   Serve with boiled rice.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 49. The excerpt below is the record exactly as published.

1 onion Butter 1 teaspoonful chopped parsley. Mode. — Cut the chicken into rather small pieces, peel the onion and cut into four, put on in a saucepan with a pint of water, salt and pepper ; allow to boil for an hour, pour off nearly all the water (which will do "for a little broth), aiiji add the milk, boil for half-an-hour, thicken with a little flour, and add the parsley ; it is then ready for use. 265— STEWED CHICKEN AND EICE. Remains of cold chicken 1 piece ginger 1 onion i cupful rice Pepper and salt. Mode. — Cut up the cold chicken into pieces, slice the onioij, put on to stew in about a pint of water, add the ginger, pepper and salt ; allow to stew gently for an hour ; wash the rice well and add to the chicken, allow it to simmer gently until the rice is well cooked. 266— CUREIED CHICKEN. Kemains of cold chicken 1 tablespoonful chutney 1 qnion 2 tablespoonfuls curry 1 apple powder J leraon Butter 1 tablespoonful cocoanut Cayenne and salt. Chicken and Fowl Recipes. Mode. — Slice the onion, put on in a saucepan with the butter ; when the onion is cooked add the apple cut very small, chutney, the rind of the lemon and juice, cloves, cocoanut and curry powder ; allow them to cook slowly for half an hour, if you have milk add about half a pint, if not, water will do, chop up the fowl into small pieces, put it in with the other ingredients and allow to simmer for an hour ; stir occasionally to prevent burning. Serve with boiled rice. 267— CHICKEN AND HAM PIE. 1 chicken or remains of cold Parsley one Pepper and salt 4 ozs. ham 2 hard boiled eggs. Mode. — Cut up the chicken, put it with the ham cut into rather small pieces into a saucepan with a little stock or water, put in a bunch of parsley, and pepper and salt ; allow to boil until the chicken is tender ; turn out into a pie-dish (take out the parsley), cut up the eggs each into four and lay on the top of the chicken, cover with a nice piiff paste crust ; bake 'In a quick oven. 268— CHICKEN CEOQUETS. Eemains cold chicken 2 eggs A few leaves sweet herbs Breadcrumbs Pepper and salt. Mod.e. — Put the flesh of the cold chicken through a mincing machine ; chop up the herbs very fine, pepper and salt ; mix all in a basin with an egg well beaten, and about a handful of fresh breadcrumbs, form into nice little rolls, dip in egg and breadcrumbs, and fry in boiling fat until a nice golden brown. Serve with chip potatoes. 269— CHICKEN CEEAM I chicken 1 egg 1 tabiespoonful butter Pepper and salt 1 cupful crearn. Chicken and Fowl Recipes. Mode. — Boil the chicken ; when boiled take off all the white flesh, mince it very finely, put it in a mortar and pound up to a cream, add the butter, pepper and salt, one egg- well beaten ; beat up the cream till quite stiff and stir it in with the chicken, put it into a mould, steam for half an hour, turn out into an entree dish. Serve at once. 270— PILLAU OF FOWL. 1 fowl 2 onions 1 lb. rice Salt 2 ozs. butter 4 ozs. butter in thin rashers 6 cloves 2 hard-boiled eggs 8 whole pepper. Mode. — Put the fowl on to boil in sufficient water to cover, with the spices tied up in a small piece of muslin, put the rice in a pan with the butter and allow it to cook ; if too dry add a little milk ; keep stiring it so that it does not burn ; take out the fowl and cut nicely into joints, put back in the water, but take out the muslin with the spices ; add the rice now to the fowl and boil for half an hour ; in the meantime cut the onions into slices, dredge a little jflour over them, fry in boiling fat, nice and brown and crisp ; dish up the fowl in a pyramid in the centre of a dish, put the rice round and garnish nicely with the onions and the hard-boiled eggs, each, cut into eight pieces. Serve very hot. 271— COUNTEY CAPTAIN. (Indian dish made with cold fowl), Eemains of cold fowl 10 Jordan almonds 3 onions \ lb. sultanas \ lb. butter Curry powder Salt and cayenne. Mode. — Slice the onions, dredge a little flour over them and fry in boiling fat uiitil nice and crisp ; cut up the fowl into neat pieces, make a paste with the butter Chicken and Fowl Recipes. and two tablespoonfuls of curry powder

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