Indian Curry, Simple

Ingredients

• Cut up a chicken into nice joints
• a small onion
• a clove of garlic
• an ounce of good curry-powder
• a teaspoonful of salt
• an ounce of butter
• a teaspoonful of soured cream
• six or eight ounces of minced fowl or other cold cooked meat

Method

1. 1

   Pound onion and garlic with curry powder and salt.

2. 2

   Fry a sliced onion in butter, then mix in the pounded ingredients and soured cream.

3. 3

   Add chicken and simmer until done.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 738. The excerpt below is the record exactly as published.

tea-spoonful of salt, in sufficient water to make it into a smooth paste, then add a little more water, if required ; shake the mixture well in the stewpan till it boils. Continue the simmering about twenty minutes, and squeeze in the juice of half a lemon. The rice should be served in a separate dish ; the gravy in the dish with the meat. Time, an hoirr to stew. Indian Curry. — Beat up two eggs with a quarter of a pint of milk, and beat well into the milk a slice of bread previously soaked in milk. Pound a few sweet almonds, and fry a sliced onion in an ounce of butter. Mix all well together with a table-spoonful of curry, another ounce of butter, and six or eight ounces of minced fowl or other cold cooked meat, seasoned with salt. Melt a little butter with pon.o Icmon-jnice, rub a baking-dish with it, and SU with the curry. Serve boiled rice sepa- rate-y. Time, half an hour. Probable cost, Is., excl-isivc of the meat. Indian Curry-powder.— It is necessary to have all the seeds used in the i^reparation of cui-ry-powder well dried. A cool oven will di-y them best. Put them in at night, they will be ready for pounding in the morning. Pound together an ounce each of coriander and poppy-seed, half an aunce of gi-ound ginger, and the same of mustard-seed, with a quaiter of an ounce of red chilies, and haH a drachm of cinnamon. Cork the bottle containing this mixture tightly. Indian Curry, Simple.— Cut up a chicken into nice joints. I'ound in a mortar a small I onion, a clove of garlic, together with an ounce of good curry -powder, and a tea- spoonful of salt. Fry a sliced onion in butter till quite brown, take out the pieces, and with the hot butter mix the above ingredients, adding a tea-spoonful of soured cream

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