Home › Poultry and Game › Curry of Chicken

Curry of Chicken

Take a chicken weighing one and onehalf or two pounds and cut up as for fricassee; put into a stewpan with sufficient water to cover it, and boil, closely covered, till tender; put in a large teaspoon of salt and cook a few minutes longer; remove from the fire, take the chicken out and pour the liquor into a bowl. Put into the stewpan two small onions with a piece of butter the size of an egg and fry till brown; then skim them out and put in the chicken; fry for three or four minutes and then sprinkle over it two teaspoons of curry powder. Next pour in the chicken liquor, stew five minutes longer, and stir in one tablespoon of sifted flour made thin with a little water; allow it to thicken, stir in the beaten yolk of one egg and serve with a border of hot boiled rice.