Easy Curry Chicken Recipe

Cut up a chicken weighing from a pound and a half to two pounds, as for fricasee, wash it well, and put it into a stewpan with sufficient water to cover it; boil it, closely covered, until tender; add a sizeable tea-spoon of salt, and cook a couple of minutes more; then remove from the stove, take out the chicken, pour the liquor into a bowl, and set it one side. Next cut up into the stewpan two small onions, and fry them with a bit of butter as sizeable as an egg; as soon as the onions are brown, skim them out and put in the chicken; fry for three or four minutes; next sprinkle over two tea-spoons of Curry Powder. Next pour over the liquor in which the chicken was stewed, stir all well together, and stew for five minutes more, then stir into this a tablespoon of sifted flour made thin with some water; finally, stir in a beaten yolk of egg, and it is finished.

Serve with hot boiled rice placed around on the edge of a platter, and the chicken curry in the centre. This makes a handsome side dish, and a fine relish accompanying a full dinner of roast beef or any roast.

All first-class grocers and druggists keep this "India Curry Powder," put up in bottles. Beef, veal, mutton, duck, pigeons, partridges, rabbits or fresh fish can be substituted for the chicken, if preferred, and sent to the dining table with or without a dish of rice.

Pick over the rice, a cup. Wash it completely in two or three cold waters; then leave it about twenty minutes in cold water. Put into a stewpan two quarts of water with a tea-spoon of salt in it; and when it boils, sprinkle in the rice. Boil it briskly for twenty minutes, keeping the pan covered. Take it from the stove, and drain off the water. Afterwards set the saucepan on the rear of the stove, with the lid removed, to permit the rice to dry and the grains to separate.

Rice, if correctly boiled, should be soft and white, and every grain stand alone. Serve it hot in a separate dish or served as above, placed around the chicken curry.