Lobster and Chicken Curry

Ingredients

• any cold cooked chicken
• a lobster removed from the shell
• six white onions
• two tablespoons of butter
• a heaping tablespoon of curry powder
• a cup of rice
• a palatable seasoning of salt and pepper

Method

1. 1

   Brown onions in butter, add chicken and lobster, curry powder, boiling water, and seasonings.

2. 2

   Cook gently for half an hour.

3. 3

   Boil rice in salted water for twenty minutes, drain, and serve with curry.

Nutrition per serving

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 80. The excerpt below is the record exactly as published.

LOBSTER AND CHICKEN CURRY. Use any cold cooked chicken, cut in small pieces, and a lobster removed from the shell, and cut the bits of equal size; peel and slice six white onions, put them in a sauce- pan with two tablespoons of butter, and stir them occasionally until they begin to brown; then add the chicken and lobster, a heaping tablespoon of curry powder, enough boiling water to cover these ingredients, and a palatable seasoning of salt and pepper; let the curry cook gently for half an hour; meantime put a cup of rice

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