Classic Culinary Arts:
Chicken Curry Recipe
Chicken Curry Recipe, part of the classic American culinary arts. Pieces such as Chicken Curry Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.
Chicken Curry Recipe
One chicken, weighing three pounds; three-fourths of a cupful of butter, two large onions, one heaping table-spoonful of curry powder, three tomatoes, or one cupful of the canned article, enough cayenne to cover a silver three-cent piece, salt, one cupful of milk. Put the butter and the onions, cut fine, on to cook. Stir all the while until brown; then put in the chicken, which has been cut in small pieces, the curry, tomatoes, salt and pepper. Stir well. Cover tightly, and let simmer one hour, stirring occasionally; then add the milk. Boil up once, and serve with boiled rice. This makes a very rich and hot curry, but for the real lover of the dish, none too much so.
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