Stewed Chicken (Kaurmah-i-Chuchai Murgh)

Ingredients

• two medium-sized onions sliced very thin
• a plump chicken
• a handful of pounded almonds
• four oranges which have been preserved in sugar syrup
• a teaspoonful of ground cardamoms
• a teaspoonful of cinnamon
• half a teaspoonful of nutmeg
• two bay leaves
• two sliced chillies
• a teaspoonful of salt
• quarter that quantity of white pepper
• half a pound of melted butter
• a cupful of milk curds

Method

1. 1

   Fry onions in butter, then fry the chicken until brown.

2. 2

   Place in a pan with onions, almonds, oranges, spices, and melted butter.

3. 3

   Cover and stew for at least four hours.

4. 4

   Remove bay leaves and serve with brown bread.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 13. The excerpt below is the record exactly as published.

a teaspoonful of salt. Stew very slowly for four hours, and eat with new bread, boiled rice, and buttered parsnips. Buttered Parsnips. Thoroughly clean the roots and cut into pieces of about two inches long and half-an-inch thick, boil in salted water, and, when tender, drain and put them into another pot with plenty of butter and stew for half an hour. For European cookery they must be mashed and beaten up with a good bit of butter and some cream. Season with pepper and salt to taste. 5 BANQUETS OF THE NATIONS Kaurmah-i-Chuchai Murgh. (Stewed Chicken.) Lightly fry two medium-sized onions sliced very thin in half a pound of boiling butter. Remove the onions and fry in the butter a plump chicken ; when brown all over place it in a pan, add the onions, a handful of pounded almonds, four oranges which have been pre- served in sugar syrup, and cut in quarters, a teaspoonful each of ground cardamoms, cinnamon, half a teaspoonful of nutmeg, two bay leaves, two sliced chillies, a tea- spoonful of salt, and quarter that quantity of white pepper. Pour into the pan another half-pound of melted butter and a cupful of milk curds

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