Curried Chicken (Large Quantity)

Ingredients

• 1.6 chicken, young; cut up and fried
• 2.6 onions, sliced, boiled until soft then fried in a little fat
• 3.3 tablespoon curry powder, heaped (per handwritten annotation)
• 4.3 tablespoon maizena (cornstarch)
• 5.1 cup vinegar
• 6.1 cup sugar
• 7.5 cup water
• 8.2 cup chutney, fruit chutney
• 9.1 cup apricot jam
• 10.1 tablespoon salt
• 11.sultanas, optional; add just before serving

Method

1. 1.Cut and fry chickens. Drain.
2. 2.Slice onions and boil in a little water until soft. Throw off water and fry in a little fat.
3. 3.Make a gravy of the curry powder, maizena, vinegar, sugar, water, chutney, jam and salt.
4. 4.Add fried onion and fried chicken.
5. 5.Simmer until chicken is tender — at least one hour. Add extra water if necessary.
6. 6.If desired, sultanas may be added just before serving.

Notes

• Recipe is explicitly marked 'large quantity' — uses 6 whole chickens, suitable for a crowd.
• This curry may also be used with mutton — use 10 lbs. mutton.
• Handwritten annotation next to curry powder reads 'hajd' or 'heaped' — interpreted as heaped tablespoons.
• A handwritten note next to 'sultanas if desired' appears to read '4 prunes' — possibly a later addition suggesting prunes as an alternative or addition.
• Margin note at bottom of card is partially legible; appears to read 'make gravy a bit more [thick?] — chicken in gravy' — interpreted as advice to ensure gravy is thick enough to coat the chicken.

Margin notes

• make gravy a but [bit?] more [thicker?] — chicken in gravy [partially illegible]