Chicken Stew with Dumplings

Ingredients

• one teaspoonful of poultry
• one teaspoonful of curry powder
• one cup of water
• one cup of hot milk
• four pieces
• one large onion
• one large tablespoonful of flour
• one cup of strained tomatoes
• one sour apple chopped
• salt
• pepper

Directions

1. An old chicken is the best. Have it cut in four pieces, and make the same as beef stew. (See Dumplings, under Beef Stew.)

2. CHICKEN CURRY (Mrs. Lincoln).

3. Cut the chicken at the joints, and remove the breast bone, wipe, season with salt and pepper, dredge with flour, and brown in hot butter. Put in a stew pan. Fry one large onion, cut in thin slices, in the butter left in the pan till colored, not browned. Mix one large tablespoonful of flour, one teaspoonful of

4. POULTRY. 101

5. sugar and one teaspoonful of curry powder, and brown them in the butter. Add slowly one cup of water or stock and one cup of strained tomatoes, or one sour apple chopped, and salt and pepper to taste. Pour this sauce over the chicken and simmer one hour or until tender. Add one cup of hot milk or cream. Boil one minute longer and serve with a border of boiled rice. Rabbit, veal and lamb may be curried in the same way.

Nutrition, whole recipe (rough)

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Apple	1 medium (182g)	95
Onion	1 medium (110g)	44
Tomato	1 medium (123g)	22
Turmeric	1 tsp ground (3g)	9
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.