India Curry

Ingredients

• two tablespoons butter
• breast and second joints of a cooked chicken
• one-half small onion
• one clove garlic
• three-fourths teaspoon grated ginger root
• two tablespoons cornstarch
• one tablespoon curry powder
• two cups milk

Method

1. 1

   Melt butter and cook onion, garlic, and ginger.

2. 2

   Add cornstarch and curry powder.

3. 3

   Grate coconut, mix with milk, let stand, and strain.

4. 4

   Add milk to the mixture and reheat chicken in sauce.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 17. The excerpt below is the record exactly as published.

India Curry Melt two tablespoons butter, and add the breast and second joints of a cooked chicken, 93 Chafing Dish Possibilities cut in small pieces. When chicken is thoroughly heated remove, and in the same dish make the following sauce. Cook two tablespoons butter with one-half small onion, finely chopped, one clove garlic, finely chopped, and three-fourths teaspoon grated ginger root, five minutes. Add two tablespoons cornstarch mixed with one tablespoon curry powder. Grate a cocoanut and add two cups milk

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