Indian Curry of Fowl
From With a saucepan over the sea, 1902
Serves 1
Presented as published in 1902. 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
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 49. The excerpt below is the record exactly as published.
INDIAN CURRY OF FOWL. (Used in England.) Mix 2 teaspoonfuis of curry powder with 2 of flour, cut up and fry a chicken in butter or 142 With a Saucepan over the Sea dripping, with an onion and some parsley, add the curry and flour, i ^ cups of stock, and i cup of rice or grated cocoanut, wet with the juice of a lemon
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