Kukul Vejenjana (Curried Fowl)

Ingredients

• a plump and tender fowl
• four ounces of boiling butter
• two middling-sized onions finely sliced
• a teaspoonful of turmeric
• a teaspoonful of coriander powder
• a quarter teaspoonful of ground caraway seeds
• a quarter teaspoonful of cloves
• one teaspoonful of sugar
• one large red chilli
• one large green chilli
• a teacupful of water
• two tablespoonfuls of scraped cocoanut
• a breakfastcupful of thick cocoanut milk

Method

1. 1

   Clean and cut the fowl into pieces.

2. 2

   Fry onions in butter, then add spices and the fowl with water and cocoanut.

3. 3

   Cook for an hour, then add thick cocoanut milk and cook for another hour.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 119. The excerpt below is the record exactly as published.

Kukul Vejenjana. (Curried Fowl.) Clean and cut into eight pieces a plump and tender fowl ; fry in four ounces of boiling butter two middling- sized onions finely sliced. Place the onions to one side, and fry in the butter a teaspoonful each of turmeric and coriander powder, a quarter teaspoonful each of ground caraway seods, cloves, sugar, one large red chilli, one large green chilli, and a teaspoonful of salt. Pour this and the fried onions into a pan, in which vou have placed the fowl, with a teacupful of water and two tablespoonfuls of scraped cocoanut. After an hour's slow cooking add a breakfastcupful of thick cocoanut milk

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