Reference > Farmer's Cookbook > POULTRY AND GAME > Chicken Curry
  Chicken Pie Chicken en Casserole  
CONTENTS · BIBLIOGRAPHIC RECORD

Chicken Curry

3 lb. chicken
1 tablespoon curry powder
1/3 cup butter
2 teaspoons salt
2 onions
1 teaspoon vinegar

Clean, dress, and cut chicken in pieces for serving. Put butter in a hot frying-pan, add chicken, and cook ten minutes; then add liver and gizzard and cook ten minutes longer. Cut onions in thin slices, and add to chicken with curry powder and salt. Add enough boiling water to cover, and simmer until chicken is tender. Remove chicken; strain, and thicken liquor with flour diluted with enough cold water to pour easily. Pour gravy over chicken, and serve with a border of rice or Turkish Pilaf.


CONTENTS · BIBLIOGRAPHIC RECORD
  Chicken Pie Chicken en Casserole  
 
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