I recently made a hundred-year-old recipe for Curried Chicken. The recipe turned out wonderfully. The crispy chicken is served with rice and a delightful mild curry sauce that has just a hint of sweetness. This recipe is a keeper, and I’m sure that I’ll make it again.
Here’s the original recipe:
This recipe is from a 1919 cookbook titled Recipes for Everyday that was published by Proctor and Gamble. Many of the recipes, including this recipe, call for Crisco shortening which was produced by Proctor and Gamble. At the time, it was considered a new and modern fat. Crisco was first sold in 1911. It was the first shortening made completely from vegetable oil, and was originally made from cottonseed oil. According to the cookbook’s author:
The careful housewife fully understands that her success in cooking absolutely depends upon the quality of the ingredients she chooses. A variable cooking fat like lard, often having unpleasant odor and flavor, cannot give the pleasing, appetizing results insured by a clean, pure, tasteless , odorless, uniform fat like Crisco.
And, here is the recipe updated for modern cooks:
1 chicken, cut into pieces
1/2 cup flour + 3 tablespoons flour
1/2 cup shortening (Lard could be substituted for the shortening.)
1/2 teaspoon salt + 1/2 teaspoon salt
1/2 large onion, sliced
1 tablespoon curry powder
1/4 teaspoon paprika
1 cup milk
1/2 cup light cream
2 tablespoons currant jelly
1 teaspoon lemon juice
Dip chicken pieces in water, then roll in 1/2 cup of flour to coat. Heat shortening in a frying pan using medium heat. Stir 1/2 teaspoon salt to the melted shortening. Place the coated chicken pieces in frying pan and cook until lightly browned. Turn the chicken to brown all sides.
In the meantime, preheat oven to 400° F. Line a baking sheet with foil, then put the pieces of browned chicken on baking sheet and place in oven. Bake until the chicken is completely cooked.
After the chicken is removed from the frying pan, strain the shortening. Return 3 tablespoons of shortening to the frying pan; then reheat using medium heat. (The remainder of the shortening can be discarded or used for another purpose.) Add sliced onions and stir occasionally; cook until lightly browned. Stir in 3 tablespoons flour, curry powder, paprika, and 1/2 teaspoon of salt. Continue stirring until hot and bubbly, then gradually add milk and cream while stirring constantly. Continue stirring until the mixture comes to a boil. Add currant jelly and lemon juice; stir until the jelly is dissolved. Removed from heat and strain. Serve the sauce with the chicken pieces and rice.