Curried Fowl

Ingredients

• 1 fowl
• 1 dessertspoon curry
• 1 large tablespoon butter, lard, or ground nut oil
• 1 onion
• 1 teacup stock or water
• £ teaspoon salt

Method

1. 1

   Cut the fowl for a fricassee.

2. 2

   Heat butter in a saucepan, add sliced onion and curry powder, frying until brown.

3. 3

   Add fowl pieces and fry until deep yellow, then add salt and stock or water.

4. 4

   Cook slowly until half the liquid is absorbed.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 38. The excerpt below is the record exactly as published.

1 fowl. 10 small tomatoes or 6 large ones. 6 tablespoons rice. 2 tablespoons lard or 3 table- spoons ground nut oil. 1. Cut the fowl as for a carcase that are left can be i 1 onion. 2 tatassa. 1 large teaspoon salt. 1 pinch pepper. (1 teaspoon dried thyme.) fricassee (the trimmings and sed for stock). Put the lard in the large flat saucepan or native pot, when hot put in the pieces of fowl, shake the pot and keep turning the pieces till they turn yellow, this will take eight to ten minutes. 2. Wash the tomatoes, put them on a plate and cut them horizontally in half. With a knife cut out the cores and put the halves aside on another plate. Then pass the cores, together with the juice of the tomatoes that has collected in the plate, through the sieve, so as to remove the seeds and keep all the juice. 3. Add the halves of the tomatoes, the peppers cut in two, the onion sliced, salt and pepper to the fowl, and go on frying and tossing for a few more minutes. 4. Mix the strained juice with enough hot water to make a pint-and-a-half of liquid, pour it over the fowl ai.u let it boil. 5. Wash the rice and when the contents of the sauce- pan are boiling fast, throw in the rice (and thyme). Boil for a good half-hour, first quickly and then slowly. As FOWLS. 81 soon as the rice is cooked and the liquid is absorbed, the fowl is done. Serve very hot in a native pot with a napkin round. Marengo Fowl with Tomato Sauce. (II). 1 fowl. 6 large tomatoes or 8 smaller ones. 1 onion. 1 tablespoon butter, lard or ground nut oil. 1 dessertspoon flour. £ lime. 2 berkono or a pinch of pepper. 1 teaspoon salt. A bunch of parsley or a little dried thyme. 1. Cut the fowl as for a fricassee, skin the pieces (the trimmings and carcase that are left can be used for stock). 2. Put the tomatoes, cut in quarters, the onion sliced and half a glass of water into a saucepan. Bring to the boil and let it boil quickly for ten minutes, then pass the contents, mashing them well with the back of a spoon, through a sieve so as to remove the seeds ; this ought to give a large breakfastcup of tomato sauce. 3. Put the butter into the flat saucepan. When hot and singing put in the pieces of fowl, keep turning them till they are a good yellow colour, then sprinkle lightly with the flour. Move the saucepan a little aside and when the flour has been absorbed, pour in slowly the breakfast- cup of tomato sauce, add salt, pepper (parsley), two small pieces of lime peel and a little of its juice. Cover the saucepan and let it simmer. If the tomato sauce gets too thick, add a little water. Serve with slices of fried bread or in a ring of boiled rice, mashed yam or sweet potatoes. Palm Oil 1 fowl. 1 large teacup yam or sweet potato cut in pieces, 2 inches square. 1 onion. 3 tablespoons palm oil. Chop. (II). 1 breakfast cup okro. 2 or 3 tatassa. 5 or 6 gauta. 1£ pints water. 3 berkono chopped fine. 1 dessertspoon salt. 1. Cut up the fowl as for a fricassee and skin the pieces. 82 FOWLS . 2. Put the palm oil in a native pot with a lid, when quite hot put in the onion and fowl, frying till a pale yellow, then add the water, okro, tatassa, gauta, chopped berkono and salt. Bring it to the boil, let it simmer for a short hour, then add the yam and continue boiling for twenty five to thirty minutes. If sweet potatoes are used, twenty minutes will be enough. Serve very hot in the native pot with a napkin folded round. Note. — There are many ways of making palm oil chop; this recipe is a mild one, the fresher the palm oil the better the dish is. Natives mix dried fish with the palm oil chop, but this is not much to the European taste. Exactly the same dish can be made with pieces of mut- ton, cut in two-inch squares. Curried 1 fowl. 1 dessertspoon curry. 1 large tablespoon butter, lard, or ground nut oil. Fowl. (I). 1 onion. 1 teacup stock or water. ; £ teaspoon salt

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