curried chicken
A historical recipe from 1909, contributed by Jayla
● 4 tablespoons butter (melted)
● 4 tablespoons of flour
● 1 tablespoon curry powder
● 2 cups of “rich milk” (I used 1%)
● 4 or more medium-sized chicken breasts (or 2 cups)
● 2 hard-boiled eggs
● 1 teaspoon “onion juice”
● (Optional) rice or something else to serve with the curry on top of
● (Optional) Salt
● (Optional) Pepper
Add butter, flour, curry powder, onion juice, salt and pepper, and milk, and cook for 5
minutes (basically everything but the chicken and eggs).
Then add chicken and eggs and cook 20 minutes or until chicken is thoroughly cooked
also add any additional seasonings.
(You may also use turkey or lamb as your meat choice and prepare it the same way. You may also use more than two cups of meat if you prefer a meatier dish.)
Serves 4-5 people
● 4 tablespoons butter (melted)
● 4 tablespoons of flour
● 1 tablespoon curry powder
● 2 cups of “rich milk” (I used 1%)
● 4 or more medium-sized chicken breasts (or 2 cups)
● 2 hard-boiled eggs
● 1 teaspoon “onion juice”
● (Optional) rice or something else to serve with the curry on top of
● (Optional) Salt
● (Optional) Pepper
Add butter, flour, curry powder, onion juice, salt and pepper, and milk, and cook for 5
minutes (basically everything but the chicken and eggs).
Then add chicken and eggs and cook 20 minutes or until chicken is thoroughly cooked
also add any additional seasonings.
(You may also use turkey or lamb as your meat choice and prepare it the same way. You may also use more than two cups of meat if you prefer a meatier dish.)
Serves 4-5 people