Indian Curry (Kari)

Ingredients

• a fowl
• 125 grm. of lard
• three shredded onions
• some carrots
• some celery
• two tablespoonfuls of flour
• kari-powder to taste

Method

1. 1

   Cut the fowl into pieces and boil with other meats and vegetables for 30 minutes.

2. 2

   Strain the broth.

3. 3

   In a pan, heat lard and fry onions, carrots, and celery.

4. 4

   Remove onions, add fowl pieces, and fry until yellow.

5. 5

   Add flour to make a roux, dilute with broth, and add kari powder to taste.

6. 6

   Serve with steamed rice.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 134. The excerpt below is the record exactly as published.

Indian curry (kari), we lead by a recipe for this. Indian Gurry [Kari), or BagoiU. — Cut a fowl to pieces as for a fricassee ; put the pieces into a casserole, together with any other meat which you may choose, including some fresh or salt pork, a symphony of roots and a bouquet of herbs, and good broth. Boil for half an hour, and strain on the colander. In a stewpan heat 125 grm. of lard ; fry in it three shredded onions, some carrots and celery ; remove the fried onions, and place them in some of the meat- broth. Fry the pieces of fowl in the lard, and allow them to become yellow ; add two tablespoonfuls of flour and make a roux ; dilute with the bouillon from the fowl and the por- tion which contains the onions, now to be removed ; boil up, and add kari-powder to taste

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