Curried Chicken with Vegetable Marrow (Gulei Hayam sama Chempadak)

Ingredients

• a large tender chicken
• a quarter of a vegetable marrow
• two ounces of oil
• one teaspoonful and a half of salt
• four teaspoonfuls of ground onions
• one teaspoonful of ground turmeric
• one teaspoonful of ground chillies
• half a teaspoonful of ground ginger
• a quarter of a teaspoonful of ground garlic
• one dozen onions cut lengthways into fine slices
• two cups of cocoanut milk
• a bay leaf

Method

1. 1

   Divide chicken into pieces and prepare marrow.

2. 2

   Fry ground condiments in oil until brown, add chicken and salt, fry until light brown.

3. 3

   Add vegetable marrow, pour in cocoanut milk, add bay leaf, and simmer for about half an hour.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 179. The excerpt below is the record exactly as published.

two ounces of oil into a stewpan with one heaped tablespoonful of curry powder, and stir them over the fire until mixed ; add two peeled and chopped onions and one chopped sour apple. Fry them until tender, then put in the pieces of cauliflower with one pint of fresh picked boiled shrimps, and stew them at the side of the fire for an hour and a half, shaking the saucepan constantly and adding more oil if necessary. Put in some slices of mutton, allowing time for them to get cooked through. When ready squeeze in the juice of a lemon, arrange the slices in a circle on a hot dish, turn the cauliflower and other ingredients in the middle, and serve very hot with boiled rice, chutnies, etc. Gulei Sayor. (Curried Vegetables.) Take twenty French beans, four new potatoes, and nine ounces of green peas ; divide each bean into three pieces, and throw into a bowl of water ; divide each potato into four pieces, and throw into water ; shell the peas ; wash all thoroughly, put into a colander to drain, and cook with the following condiments : — One and a half ounces of mustard oil, four teaspoonfuls of ground onions, half a teaspoonful of ground chillies, a quarter 447 BANQUETS OF THE-JNTATIONS of a teaspoonful of ground turmeric, a quarter of a tea- spoonful of ground garlic, one teaspoonful and a half of salt, and one cupful of water. Warm the oil, let it bubble well, and fry the ground condiments ; when these are quite brown put in the vegetables and salt ; let the whole fry, stirring it well ; then add the water, and allow it to simmer over a slow fire until the vege- tables are quite tender. Gulei Hayam sama Chempadak. (Curried Chicken with Vegetable Marrow.) Take a large tender chicken, and divide it into sixteen pieces ; get a quarter of a vegetable marrow, remove the skin and the part containing the seeds, then cut it up into sixteen pieces of about two inches square, and steep in water. Fry in two ounces of oil the following ground condi- ments, etc. : — One teaspoonful and a half of salt, four teaspoonfuls of ground onions, one teaspoonful of ground turmeric, one teaspoonful of ground chillies, half a teaspoonful of ground ginger, a quarter of a teaspoonful of ground garlic, and one dozen onions cut lengthways into fine slices. When brown add the cut-up chicken and salt, fry to a fine bright light brown, then put in the vegetable marrow, having previously allowed all the water to drain away through a colander ; pour in two cups of cocoanut milk, add a bay leaf

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