How did housewives make Indian food back in the fifties? It went a little something like this!
Check out this easy how-to for fried chicken, Far East style: An Indian-accented chicken curry recipe from 1950.
Fried chicken – Far East style
Crisp and light — just right!
Yum! Here’s fried chicken at its Sunday best — done up brown in Crisco! Every single piece is scrumptious — so crisp and tender and moist! And so easy to digest! It’s crisp! It’s light! It’s fried in Crisco!
One tender mouthful of this crisp, Crisco-fried chicken and you’ll say you never tasted anything so lip-smacking good! And fried in Crisco, it’s sure to be as digestible as it is grand-tasting!
Fried chicken, Far East style: An Indian-accented curry recipe from 1950
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
1 frying chicken (disjointed)
Crisco for frying
Salt and pepper
2 tbsps melted Crisco (shortening)
2 tbsps flour
1 tsp salt
1 cup chicken bouillon
1-1/2 tsps curry powder (if desired)
Roll chicken in seasoned flour.
Melt Crisco in skillet -- have melted Crisco about 1/4 inch deep. Fry chicken slowly until brown on all sides -- add more Crisco if necessary.
Cover skillet, cook chicken over low heat for about 20 minutes or until tender.
To make sauce, melt Crisco, stir in flour. Slowly add chicken bouillon and, for that exotic Far East flavor, curry powder.
Cook, stirring constantly, until sauce is smooth and thickened -- about 10 minutes to blend the flavors. Season with salt to taste.
Arrange chicken on platter with rice cooked with white raisins. Serve with curry sauce.
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
A retro Indian-accented chicken curry recipe from 1950
Why not? Crisco itself is digestible! It’s pure… it’s all vegetable. Even doctors – 9 out of 10 of them – say foods fried in Crisco are easy to digest.
That’s worth knowing! Because all too often fried foods are heavy and indigestible. So play safe! Fry foods light and crisp in Crisco, and you can serve heaping helpings without a worry. They’re sure to be digestible!
That’s another wonderful reason more women cook with Crisco than with any other brand of shortening!
For cakes and pies and tasty fries – use Crisco! It’s digestible!