Chicken Curry

Ingredients

• a chicken or a young fowl
• a tablespoonful of ghee, butter, lard, or dripping
• one shredded onion
• a tablespoonful of curry powder
• a breakfastcup and a half of water
• a tablespoonful of tamarind water, vinegar, or the juice of half a lemon

Method

1. 1

   Skin, clean, and joint the chicken.

2. 2

   Fry onion in ghee until brown, add garlic and curry powder, then add chicken and fry.

3. 3

   Pour in water and salt, cover, and boil for 15 minutes.

4. 4

   Add milk and tamarind water, boil until grease rises, then serve.

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 5. The excerpt below is the record exactly as published.

Chicken Curry. — Take a chicken or a yomig fowl ; skin, clean, and joint it, dividing the back bone into three. Put a tablespoonful of “ ghee,” butter, lard, or dripping into a stewpan with one shredded onion, and fry till brown. Now add a few cloves of garlic, and a table- spoonful of curry powder ; and fry all together for some minutes, taking care that the mixture does not “ catch ” at the bottom of the pan. Throw in your meat and fry for several minutes, stirring briskly. Next pour in a breakfastcup and a half of water with a little salt, give it a thorough stir ; cover, and boil gently for fifteen minutes. Now uncover, and as soon as the gravy thickens (be., the water has boiled away), add a teacupful of cocoanut milk, or cow’s milk, and again boil for five minutes. As soon as the grease rises to the surface, pour in a tablespoonful of tamarind water, vinegar, or the juice of half a lemon

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