Kart de Volatile d la Madras (Curried Chicken)

Ingredients

• 1 chicken
• 2 oz. butter
• 1 small onion
• 1 dessert-spoonful Madras curry powder
• 1 tablespoonful Empress mulligatawny paste
• 3 cloves
• 1 small piece cinnamon
• 1 gill demi-glace sauce
• ½ gill tomato pulp or puree
• 1 dessertspoonful freshly-grated or else desiccated cocoanut
• the juice of half a lemon
• salt
• boiled rice

Method

1. 1

   Cut chicken into joints, chop onion.

2. 2

   Melt butter, fry chicken until light brown, then remove.

3. 3

   Fry onion in the same butter until pale brown, add curry powder and fry.

4. 4

   Return chicken, mix in cocoanut, mulligatawny paste, cloves, and cinnamon.

5. 5

   Moisten with sauce, puree, and water, boil, skim, and simmer gently for about forty minutes.

6. 6

   Add lemon juice and salt before serving.

7. 7

   Dish up with boiled rice.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 289. The excerpt below is the record exactly as published.

Kart de Volatile d la Madras ( Curried Chicken). — 1 chicken, 2 oz. butter, 1 small onion, 1 dessert-spoonful Madras curry powder, 1 tablespoonful Empress mulligatawny paste, 3 cloves, 1 small piece cinnamon, 1 gill demi-glace sauce (No. 237), ^ gill tomato pulp or puree, 1 dessertspoonful freshly-grated or else desiccated cocoanut, the juice of half a lemon, salt, boiled rice

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