Traditional Curried Chicken
|Onion||1 , chopped|
|Flour||1 1⁄2 Teaspoon (1 Dessertspoon)|
|Curry powder||1 Tablespoon|
|Curry paste||1 1⁄2 Teaspoon (1 Dessertspoon)|
|White stock||3⁄4 Pint|
|Apple||1 , chopped|
|Chutney||1 1⁄2 Teaspoon (1 Dessertspoon)|
|Lemon juice||1 Tablespoon|
|Blanched almonds||1 Ounce|
|Desiccated coconut||1 1⁄2 Teaspoon (1 Dessertspoon)|
Divide chicken into neat joints, remove skin, fry joints lightly in hot butter, remove from saucepan and drain.
Fry onion lightly, add flour, curry powder and paste, and fry very well, stirring occasionally.
Stir in stock, bring to boil.
Put in all other ingredients except the cream, put in chicken joints.
Have the coconut tied in muslin, and remove after 15 min Simmer gently about 1 1/4 hr., adding a little more stock if necessary.
Dish the chicken, add the cream to the sauce and pour the sauce over the chicken, straining if liked.
ACCOMPANIMENTS: Dry boiled Patna rice sprinkled with paprika pepper, mango chutney, Bombay Duck, poppadums, fresh grated coconut, gherkins and pickled pimentoes.
These are served separately, not in the dish with the curry.
Bombay Duck and poppadums are grilled before serving.