Curried Chicken

Ingredients

• the remains of a cold fowl
• a minced apple
• an onion sliced
• a pint of good gravy
• a dessert-spoonful of curry-powder
• a dessert-spoonful of curry-paste
• a dessert-spoonful of ground rice
• a tablespoonful of thick cream
• squeeze a little lemon-juice over

Method

1. 1

   Fry the apple and onion, then press through a sieve.

2. 2

   Mix with gravy, thicken with curry ingredients, add chicken, heat, and finish with cream and lemon juice.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 55. The excerpt below is the record exactly as published.

urried. Chicken. — Cut the remains of a cold fowl into neat joints. Fry a minced apple and an onion sliced, in some hot butter or lard. When lightly browned, press them through a sieve and put the pulp into a saucepan with a pint of good gravy. Thicken this with a dessert- spoonful each of curry-powder, curry-paste, and ground rice ; boil gently until smooth and thick. Put in the pieces of chicken and let them remain until quite hot ; squeeze a little lemon-juice over, and just before serving, add a tablespoonful of thick cream

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