Chicken Curry

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (16)
Curry Base
Optional additions
Accompaniment
Instructions (8)
  1. If using uncooked chickens, cut them up before dressing and fry in butter with sliced onions until nicely colored.
  2. If using dressed chickens, do not fry them.
  3. Place the chicken joints (cut in two or three pieces each) into a stewpan.
  4. Add veal or mutton gravy, a clove or two of garlic, four large spoonfuls of cream, and some Cayenne.
  5. Rub one or two spoonfuls of curry powder smooth with a little flour and a bit of butter.
  6. Add the curry powder mixture to the stewpan twenty minutes before serving.
  7. Stew until ready.
  8. Squeeze in a little lemon juice when serving.
Original Text
Chicken Curry. Cut up the chickens before they are dressed, and fry them in butter, with sliced onions, till of a fine colour: or if you use those that have been dressed, do not fry them: lay the joints, cut in two or three pieces each, into a stewpan, with veal or mutton gravy, a clove or two of garlick, four large spoonfuls of cream, and some Cayenne: rub smooth one or two spoonfuls of curry powder, with a little flour, and a bit of butter, and add twenty minutes before you serve; stewing it on till ready. A little juice of lemon should be squeezed in when serving. 82Slices of rare done veal, rabbit, or turkey, make a good curry. A dish of rice boiled plain, as hereafter directed, must be always served to eat with curry.
Notes
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