Chicken Curry

Ingredients

• One small onion
• one clove of garlic
• one dessert-spoonful of turmeric
• one of freshly-roasted coriander-seed
• one of poppy-seed
• a tea-spoonful of Nepaul pepper
• one of sugar
• one of salt
• one of grated green ginger
• twelve almonds
• one ounce of cocoanut
• a breakfast-cupful of milk of cocoanut
• two ounces of Denmark, Normandy, or other good tinned butter
• six good shallots
• a good breakfast-cupful of weak stock
• a pinch of salt
• one of sugar

Method

1. 1

   Cut up a young chicken and dredge with flour.

2. 2

   Make broth with trimmings, onion, carrot, peppercorns, celery, salt, and sugar.

3. 3

   Strain and skim.

4. 4

   In a stew-pan, fry shallots in butter, add stock powder and paste, then coconut milk and broth.

5. 5

   Simmer for 15 minutes.

6. 6

   Fry chicken pieces in butter, then add to stew-pan to marinate.

7. 7

   Simmer with bay-leaf, chutney, and sweet-acid until tender.

8. 8

   Stir in coconut milk before serving.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 167. The excerpt below is the record exactly as published.

One small onion, one clove of garlic, one dessert- spoonful of turmeric, one of freshly-roasted coriander-seed, one of poppy-seed, a tea-spoonful of Nepaul pepper, one of sugar, one of salt, and one of grated green ginger. Pound all these with sufficient good salad oil to make a paste. Also pound twelve almonds, and one ounce of cocoanut, with a little lime juice to assist the operation. Then mix the two pastes, and stir into them a salt-spoon- 28 294 CULINARY JOTTINGS FOR MADRAS. fill of cinnamon or clove-powder. A heaped up tablc- spoonfnl of this paste to one of the stock powder will pro- duce a very excellent result. Additional heat can be obtained by those who like very hot curHes if red chilli powder be added to the above ingredients according to taste. This paste will keep if put away carefully and covered up. Having satisfied ourselves as to the composition of oar powder and paste, We may now work out, step by step, the process to be followed in cooking a chicken curry. Choose a nice young chicken — and here let me point out that large chickens nearly full grown ought never to be used in curries — and having cut it up neatly as for a fricassee J place the pieces aside, and dredge over them a little flour. Next take all the trimmings, neck, pinions, leg bones, feet, head, &c., with any scraps of meat that can be spared, and cast them into a sauce-pan with an onion sliced, a caiTot sliced, half a dozen pepper corns, a bit of celery, a pinch of salt and one of sugar, cover them with cold water and make the best broth you can. When ready, strain the contents of the sauce-pan into a bowl, and skim it clean. A good breakfast-cupful of weak stock should thus be obtained. Lastly, make a breakfast-cupful of milk of cocoanut, or almond. Now take your stew-pan, and having sliced up six good shallots, or two small white onions, cast the rings into it, with two ounces of Denmark, Normandy, or other good tinned butter

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