Curried Chicken (Keng Kai)

Ingredients

• Fry in four ounces of lard
• a sliced onion (two ounces)
• some minced parsley
• a ground clove of garlic
• the pulp of four tomatoes
• half a teaspoonful of ground coriander
• quarter teaspoonful of cinnamon
• a pinch each of nutmeg
• and cayenne
• the fillets and the legs of two chickens
• four ounces of ham cut into dice

Method

1. 1

   Fry in four ounces of lard a sliced onion (two ounces), some minced parsley, a ground clove of garlic, the pulp of four tomatoes, half a teaspoonful of ground coriander, quarter teaspoonful of cinnamon, a pinch each of nutmeg and cayenne, a green chilli washed and cut in slices.

2. 2

   When the onion is nicely browned, put in the fillets and the legs of two chickens, and four ounces of ham cut into dice, and fry quickly in the lard and condiments till a light brown colour, after which put in a blade of lemon grass, moisten with good white stock, and simmer very gently with the lid off the pot till the fillets are tender.

3. 3

   Strain the stock, of which there must be little or none.

4. 4

   Add two cupfuls of sauce similar to 'Supreme,' only using thick cocoanut milk in place of cream, and heat up.

5. 5

   Serve with rice.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 223. The excerpt below is the record exactly as published.

Fry in four ounces of lard a sliced onion (two ounces), some minced parsley, a ground clove of garlic, the pulp of four tomatoes, half a teaspoonful of ground coriander, quarter teaspoonful of cinnamon, a pinch each of nut- meg and cayenne, a green chilli washed and cut in slices. When the onion is nicely browned, put in the fillets and the legs of two chickens, and four ounces of ham cut into dice

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