Curried Chicken

Ingredients

• Cut a chicken into small joints
• a table-spoonful of flour
• a dessert-spoonful of curry powder
• a dessert-spoonful of desiccated cocoa-nut
• a gill of milk
• a gill of stock or water

Method

1. 1

   Cut a chicken into small joints, season with salt and pepper, sprinkle with flour, curry powder, and cocoa-nut.

2. 2

   Enclose in a buttered paper-bag with milk and stock.

3. 3

   Cook in a moderately heated oven for 35 to 40 minutes.

4. 4

   Serve with rice.

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 29. The excerpt below is the record exactly as published.

Cut a chicken into neat joints, trim each slightly, and season with salt and pepper, also a grate of lemon rind. With the carcase prepare a stock seasoned with vegetables — carrot, turnip, and onion — then strain. Put the partially cooked rice into a thickly buttered grease-proof paper-bag, upon this place the pieces of chicken, and cover with more rice, moisten with about a gill of stock ; fold in the ends of the bag and THE PAPER-BAG COOKERY MANUAL. 75 fasten with two clips; place the bag on a grid or trivet in a fairly hot oven, and cook from 45 to 50 minutes. Take out the bag, slit it open, place the pieces of chicken on a deep dish, range the rice neatly round in the form of a border; garnish with slices of lemon and sprigs of parsley, and serve hot. Spatchcock of Chicken. Truss a young chicken the same as for roasting, then split it down the backbone, the breast part being left whole. Spread out flat and skewer the legs, brush over with oiled butter, place it in a buttered “ Express” bag, and cook it on a grid in a hot oven for about half an hour. When done, take out the chicken, remove the skewers, and season it with salt and pepper. Serve on a hot dish, and place a few small rolls of fried bacon, cooked separately in a paper bag, round the dish, and garnish with watercresses. Curried Chicken. Cut a chicken, ready trussed for cooking, into small joints, trim each piece, as directed for fricassee of chicken, season with salt and pepper, sprinkle over the prepared pieces a table-spoonful of flour, a dessert-spoonful of curry powder, and a dessert-spoonful of desiccated cocoa-nut ; enclose this in a well buttered paper-bag, adding a gill of milk and a gill of stock or water

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