Calcutta Curry

Ingredients

• a young chicken
• a quarter of a pound of butter
• the juice of a small lemon
• the milk of a cocoa-nut
• a table-spoonful of curry powder
• a table-spoonful of curry paste
• two sliced onions

Method

1. 1

   Cut chicken into pieces.

2. 2

   Fry onions in butter, add chicken, then coconut milk.

3. 3

   Simmer for 15 minutes, stir in lemon juice, and serve with rice.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 449. The excerpt below is the record exactly as published.

a tea- spoonful of cui-ry powder, a tea-spoonful of curry paste, a tea-spoonful of ground rice, and a breakfast-cupful of gravy may bo allowed for every pound of meat. The addition of a sour apple, or a little grated cocoa-nut, or tomatoes, or cucumbers, or green gooseberries (seeded), or spinage, will greatly improve various curries. It must be remembered that the vege- tables are to be stewed in the gravy until they have imparted their flavour to it, then passed through a sieve, and returned to the curry. Curry, Calcutta.— Cut up a young chicken, either coolced or raw, into convenient- sized pieces. If home-made curry powder is preferred it may be made by pounding together ' and mixing thoroughly a table-spoonful of I coriander seed, a table-spoonful of poppy seed, ; a siilt-spoonful of turmeric, half a salt-spoonful ! of red chilli, half a salt-spoonful of cumin seed, I half a salt-spoonful of ground ginger, and a ; salt-spoonful of salt. Oienerally speaking, how- ■ ever, excellent curry paste and powder may be '' purchased of respectable dealers for as little as i the ingredients would cost. Mix this smoothly ' with a quarter of a pound of butter, and fry ; two sliced onions in it till lightly browned. j Then fry the chicken. Add the milk of a cocoa-nut, and sinuner all gently together for a quarter of an horn-. Stir in the juice of a small lemon

Cook this with the app: pantry check, scaling, and the assistant.