Check out this easy how-to for “Fried chicken, Far East style” — an Indian-accented fried chicken curry recipe from 1950.
The inspiration: Fried chicken curry recipe from the 50s
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!
Fried chicken curry recipe
Ingredients
- 1 frying chicken (disjointed)
- Crisco for frying
- Salt and pepper
- Flour
- 2 tbsps melted Crisco (shortening)
- 2 tbsps flour
- 1 tsp salt
- 1 cup chicken bouillon
- 1-1/2 tsps curry powder (if desired)
Instructions
- 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.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 242Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 23mgSodium: 6402mgCarbohydrates: 32gFiber: 2gSugar: 4gProtein: 13g
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.
