Poulet Sauté à l'Indienne

Ingredients

• Cut the chicken into small pieces
• fry them in oil
• a sliced onion
• a large pinch of curry
• one-sixth pint of cocoanut milk
• one-third pint of velouté

Method

1. 1

   Fry the chicken in oil with the onion and curry.

2. 2

   Swill with cocoanut milk or almond milk, add velouté, and complete cooking while reducing the sauce to half.

3. 3

   Serve with a timbale of rice a l'Indienne separately.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 290. The excerpt below is the record exactly as published.

POULET SAUTE A L’INDIENNE OU CURRIE DE POULET Cut the chicken into small pieces, and fry them in oil with a sliced onion and a large pinch of curry. Swill with one-sixth pint of cocoanut milk or, failing this, almond milk; add one- third pint of velout

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