Curry Chicken

Ingredients

• Cut the chicken at the joints
• Fry 1 large onion, cut in thin slices
• Mix 1 large tablespoon of flour
• 1 teaspoon of sugar
• 1 tablespoon of curry powder
• Add slowly 1 cup of water or stock
• 1 cup of strained tomatoes
• Add 1 cup of hot milk or cream

Method

1. 1

   Wipe, season chicken with salt and pepper, dredge with flour and brown lightly in hot butter.

2. 2

   Put in a stewpan.

3. 3

   Fry onion in the butter left in the pan.

4. 4

   Mix flour, sugar, and curry powder, brown them in the butter.

5. 5

   Add water or stock and tomatoes, pour over chicken and simmer for 1 hour.

6. 6

   Add hot milk or cream, boil 1 minute longer, and serve with boiled rice.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 184. The excerpt below is the record exactly as published.

CURRY CHICKEN.— Cut the chicken at the joints and re- move the breast hones. Wipe, season with salt and pepper, dredge with flour and brown lightly in hot butter. Put in a stewpan. Fry 1 large onion, cut in thin slices, in the butter left in the pan till colored, but not ibrowned. Mix 1 large tablespoon of flour, 1 tea- spoon of sugar and 1 tablespoon of curry powder, and brown them in the butter. Add slowly 1 cup of water or stock and 1' cup of strained tomatoes, or 1 sour apple, chopped, and salt and pepper to taste. Pour this sauce over the chicken and simmer 1 hr., or till tender. Add 1 cup of hot milk or cream

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