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Fried Chicken a la Malabar
From Modern cookery, in all its branches, 1884
Serves 1
Ensure onions are not burnt.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
655Calories
37 gProtein
41 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories655 kcal
Protein37 g
Carbohydrates41 g
Fiber11 g
Sugars15 g
Total Fat41 g
Saturated Fat16 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.4 g
Omega-30 g
Cholesterol168 mg
Sodium136 mg
Potassium968 mg
Calcium145 mg
Iron3.9 mg
Magnesium87 mg
Phosphorus375 mg
Zinc3.1 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0.3 mcg
Vitamin C78 mg
Vitamin A71 mcg
Vitamin E2.2 mg
Vitamin K9.7 mcg
Vitamin B61 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate82 mcg
Choline129 mg
Caffeine0 mg
Water469 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 257. The excerpt below is the record exactly as published.
FRIED CHICKEN A LA MALABAR. (ENTREE.) This is an Indian dish. Cut up the chicken, wipe it dry, and rub it well with currie-powder mixed with a little salt ; fry it in a bit of butter, taking care that it is of a nice light brown. In the mean time cut two or three onions into thin slices, draw them out into rings, and cut the rings into little bits about half an inch long ; fry them for a long time gently in a little clarified butter, until they have gradually dried up and are of a delicate yellow-brown. Be careful that they are not burnt, as the burnt taste of a single bit would spoil the flavour of the whole. When they are as dry as chips, without the least grease or moisture upon them, mix a little salt with them, strew them over the fried chicken, and serve up with lemon
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