Mulligatawny with Chicken

Ingredients

• cut the fowl up in small pieces
• a table-spoonful of butter
• two teaspoonfuls of curry powder
• two pints of warm water
• 2 lbs. of sweet almonds
• a small cupful of milk
• a pinch of sugar
• a dessert-spoonful of chutney
• a teaspoonful of red-currant jelly
• a teaspoonful of lime-juice

Method

1. 1

   Fry chicken pieces with onion in butter.

2. 2

   Remove chicken and stir curry powder into the butter.

3. 3

   Add warm water and chicken, ensuring it's covered.

4. 4

   Simmer for thirty minutes.

5. 5

   Pound almonds with milk and sugar.

6. 6

   When chicken is tender, add chutney, jelly, and lime-juice.

7. 7

   Strain the mixture, skim grease, thicken with butter and flour, and add almond milk.

8. 8

   Serve after boiling.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 413. The excerpt below is the record exactly as published.

Mulligatawny with Chicken SOUPS Mulligatawny Soup, Vegetable lemon, thyme, marjoram, two bay- leaves, and stew gently, with good, careful skimming, three full hours, adding stock to keep up the required quantity of soup. Third, while the stock is boiling, cut from the head the skin and fat that adheres to it into nice, sizable pieces, and cut the tongue into cubes of an inch square, the fleshy parts of the head into diamonds, dice, or any other shape. Make brain-balls, or any other force- meat, or egg -balls. Fourth, when the stock has been sufficiently boiled, strain it from the bones, etc. (retaining only rich bits of meat), into a large, clean stewpan ; add the skin, tongue, etc., and a seasoning of cayenne and mace, mushroom catsup, or any oth- er seasoning that may be desirable. Thicken with 4 ozs. of butter, kneaded in as much brown flour, and simmer gently for an hour, if the calf’s head, etc., require it; but twenty minutes before serving add half a pint of sherry, and the brain or other balls. Fifth, the best mode is to place the pieces of head, etc., at the bottom of the tureen, and strain the soup through a tammy-cloth ; but if due care has been taken in the second stage of the preparation, and the skimming has been constant and careful, this need not be resorted to. Sixth, serve with lemon on a plate, as some persons like the soup a little acid. (For half a calf’s head take half the ingredients.) This recipe is for four quarts. Mulligatawny with Chicken. — To make chicken mulligatawny without any other stock, cut the fowl up in small pieces, and fry these with a sliced onion in a table-spoonful of butter in a stewpan. Take the chicken up and stir into the butter two teaspoonfuls of curry powder; cook butter, curry paste, and onions together for about five minutes ; then stir in two pints of warm water, add the pieces of chicken, and if they are not covered add more water. Allow this mixture to come to a boil, then simmer by the side of the fire very gently for thirty minutes. During this time pound 2 lbs. of sweet al- monds in a mortar with a small cupful of milk and a pinch of sugar. Let it stand till required. When the chicken is quite tender stir in a dessert- spoonful of chutney, a teaspoonful of red-currant jelly, and a teaspoonful of lime-juice

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