Curried Chicken

Ingredients

• 3-pound chicken
• 1/2 cup Crisco
• 2 medium-sized onions
• 2 teaspoons salt
• 1 tablespoon curry powder
• sufficient boiling water

Method

1. 1

   Clean and dress the chicken, cut into pieces.

2. 2

   Heat Crisco in a frying pan, add chicken, and cook for 10 minutes covered.

3. 3

   Add liver and gizzard, cook for another 10 minutes.

4. 4

   Add sliced onions, salt, curry powder, and boiling water to cover.

5. 5

   Simmer until chicken is tender.

6. 6

   Remove chicken, strain liquor, thicken with a roux of flour and water.

7. 7

   Serve chicken on a platter with curry sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 115. The excerpt below is the record exactly as published.

Curried Chicken New Green Peas Young Carrots Macedoine Salad Boiled Custard with Snow Eggs Coffee *Curried Chicken—Clean and dress a 3-pound chicken and cut in pieces for serving. Put % cup Crisco in a hot frying pan, add chicken, and cook 10 minutes, tightly covered. Then add liver and gizzard, and con- tinue cooking for 10’minutes longer. Cut 2 medium-sized onions in thin slices, and add to chicken with 2 teaspoons salt and 1 tablespoon curry powder. Add sufficient boil- ing wate

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