Curried Chicken

Ingredients

• Cut up a chicken into ten pieces
• Cut up a middling-sized onion
• an ounce of butter
• two teaspoonfuls of curry powder
• one of curry paste
• a pint of good broth
• juice of half a lemon
• a pinch of salt

Method

1. 1

   Brown the onion in butter, add curry powder and paste, then broth.

2. 2

   Add chicken pieces, cover, and stew gently for an hour or more.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 43. The excerpt below is the record exactly as published.

Curried Chicken.— Cut up a chicken into ten pieces, that is, two wings, two pieces of the breast, two of 82 THE HOUSEHOLD 1 the back, each leg divided into two pieces, at the joints. Cut up a middling-sized onion into very small dice, which put into a stew-pan, with an ounce of butter, and a very smiall piece of garlic. Stir them over the gas until the onion is brown. Add two teaspoonfuls of curry powder, and one of curry paste, which well mix. Then add a pint of good broth, let it boil up, then lay in the pieces of chicken, cover it over, and put to stew very gently for an hour or more, stir¬ ring it round occasionally. When done, the flesh should part easily from the bones, and the sauce should adhere rather thickly. Season with the juice of half a lemon and a pinch of salt

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