{"id":6936,"slug":"chicken-curry-2","title":"CHICKEN CURRY","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["chickens","flour","hot fat","1 onion","1 tablespoon curry powder","3/4 tablespoon salt","1 tablespoon wine vinegar","boiling water","steamed rice (for serving)"],"ingredients_norm":["chicken","flour","hot fat","onion","curry powder","salt","wine vinegar","boiling water","steamed rice"],"steps":["Cut chickens in pieces for serving; dredge in flour and sauté in hot fat.","Cut one onion in thin pieces, add one tablespoon of curry powder, three-fourths of a tablespoon of salt and one tablespoon of wine vinegar.","Add to chicken, cover with boiling water; simmer until chicken is tender.","Thicken sauce and serve with steamed rice."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w26:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e607b944b4066a89c0f8887eaeeb202008bead8add92fc8b887d3273940841da","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T16:56:16Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/chicken-curry-2"}