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Calcutta Chicken

Recipe By : The LL Bean Book of "New" New England Cookery

  • 2 1/2 lb chicken
  • salt -- to taste
  • 1 ounce bacon -- diced OR diced salt pork
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 2 medium onions -- chopped
  • 1 1/2 tablespoons curry powder
  • 1/8 teaspoon cayenne
  • 3/4 cup chicken broth





Cut up the chicken into 8 parts (2 legs, 2 thighs, 2 wings with some breast meat, 2 breast pieces). Place the back, neck, and gizzard in a saucepan, cover with water, and simmer about 40 minutes to make broth. Strain, and season to taste with salt.
Fry bacon or salt pork slowly in a large heavy skillet until brown and crisp. Remove and drain on paper towels.
Remove all but 1 teaspoon bacon fat and heat it along with the butter and oil. Add the chicken parts and saute them over high heat, turning, until all sides are brown-about 5 minutes. Add the onions and stir them around with the chicken for 2-3 minutes, then sprinkle curry powder, cayenne, and salt over and mix well. Remove breast and wing pieces and keep them warm. Pour chicken broth over dark meat, bring to a boil, cover, lower heat, and simmer 20 minutes. Now add the breasts and simmer another 10 minutes.

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Scroll down to see related recipes.

More Chicken with Curry Powder


Chicken Sandwich with Chopped Apple and Curry Powder
Country Captain Chicken Recipe
Chicken Breasts with Curry Powder and Mushroom Sauce
Chicken Thighs with Apples and Curry Powder
Chicken Divan with Curry Powder

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