Preparations - Curree of Chickens

Curree of Chickens.*

CUT two chickens as for fricassee, wash them in two or three waters, put them into a stew-pan with as much water as will cover them ; sprinkle over them a large spoonful of salt, let them boil till tenderish, covered close, scum them well when they first begin to boil; take up the chickens, put the liquor into a bason ; put half a pound of butter into a pan, brown it a little, put to it two cloves of garlic, a large onion sliced, let these fry till brown, shaking the pan ; put in the chickens, strew over them two large spoonfuls of curree-powder ; cover the pan close, let the chickens do till brown, often shaking the pan ; put in the liquor the chickens were boiled in, let all stew till they are tender: if acid is agreeable, when the chickens are taken off the fire, squeeze in the juice of an orange, or a lemon. Put half a pound of rice picked, and washed in salt and water, into two quarts of boiling water; boil it briskly for twenty minutes, strain it through a cullender, shake it into a plate, but do not touch it with the hands, nor a spoons serve it, with the curree in a separate dish.


18th century Chicken Curry

Rinse cut up a chicken, cover with water, add salt and boil until done, removing scum as it forms.

Remove the chicken, save the liquor, and melt butter in a frying pan. Brown the butter a little, add one minced clove of garlic, and a sliced onion. Fry until brown, stirring things around so they don't burn. Add the chicken pieces and two spoonfuls of curry powder. Brown the chicken (add more butter if necessary), shaking the pan often.

Add some of the broth/liquor and simmer the chicken pieces until tender, adding more broth as necessary. Squeeze in the juice of an orange, or a lemon. (Since 18th century oranges were bitter, I used orange and lemon juice.)

Make rice: Put quarter of a pound of rice* into a quart or so of boiling water; boil it briskly for twenty minutes, strain it through a colander, shake it into a plate, but do not touch it with hands or a spoon. (Sorry, I had to use a spoon. Sue me.) Put curry in a separate dish.

*The lady's assistant for regulating and supplying her table: being a complete system of cookery, containing one hundred and fifty select bills of fare, properly disposed for family dinners; Page 254


**This is 18th century rice. It is amazing – incredibly aromatic. If you ever see any in the store, it’s worth trying.