Simla Chicken Curry Recipe
Ingredients
| Chicken | 1 3 Pound | |
| Butter | 2 Ounce | |
| Cooking oil | 2 Tablespoon | |
| Onions | 4 Large | |
| Garlic | 2 Clove (5gm) | |
| Root ginger | 2 Tablespoon | |
| Curry powder | 3 Tablespoon | |
| Tomatoes | 4 | |
| 2 cooking apples | ||
| Chicken stock | 16 Ounce | |
| 1 coconut or 2 tablespoons desiccated coconut and 5 oz. hot milk | ||
| Turmeric | 1 Teaspoon | |
| Cumin | 1 Teaspoon | |
| Coriander | 1 Teaspoon, powdered | |
| Bay Leaf | 1 | |
| 3 oz. raisins ground peanuts | ||
| 1/2 lb. desiccated coconut if no fresh coconut available | ||
| 2 or 3 varieties chutney | ||
Directions
Ask the butcher to cut chicken in pieces as for a fricassee.
Melt 2 oz. butter and 2 tablespoons cooking oil.
Add 4 large onions chopped, 2 peeled chopped cloves garlic, and 2 tablespoons chopped fresh ginger root.
If not available use 1/2 teaspoon ground ginger.
Cook 5 minutes.
Add 3 tablespoons curry powder.
Cool S minutes.
Add the pieces of chicken and let them brown all over without burning the vegetables.
Add 4 chopped tomatoes, skin removed; and 2 peeled, cored and diced cooking apples.
Pour over 16 oz. warm chicken stock and the milk from 1 fresh coconut.
(Bore a hole in the eyes of the coconut and drain off milk.
Afterwards remove shell and skin from the coconut, and grate to serve with the curry.
If fresh coconut not available, pour 5 pz.
hot milk over 2 tablespoons desiccated coconut, let stand and squeeze out the liquid through a fine cloth.
Add liquid to the other ingredients.) Now add 1 teaspoon each of turmeric, cumin, and powdered coriander, 1 bay leaf and 3 oz. raisins.
Simmer on moderate heat, stirring occasionally, for 40 minutes.
Set aside.
Reheat on a slow heat.
Serve with grated fresh coconut (or desiccated), 2 or 3 varieties of chutney, ground peanuts and hot Rice and Green Pepper.
Melt 2 oz. butter and 2 tablespoons cooking oil.
Add 4 large onions chopped, 2 peeled chopped cloves garlic, and 2 tablespoons chopped fresh ginger root.
If not available use 1/2 teaspoon ground ginger.
Cook 5 minutes.
Add 3 tablespoons curry powder.
Cool S minutes.
Add the pieces of chicken and let them brown all over without burning the vegetables.
Add 4 chopped tomatoes, skin removed; and 2 peeled, cored and diced cooking apples.
Pour over 16 oz. warm chicken stock and the milk from 1 fresh coconut.
(Bore a hole in the eyes of the coconut and drain off milk.
Afterwards remove shell and skin from the coconut, and grate to serve with the curry.
If fresh coconut not available, pour 5 pz.
hot milk over 2 tablespoons desiccated coconut, let stand and squeeze out the liquid through a fine cloth.
Add liquid to the other ingredients.) Now add 1 teaspoon each of turmeric, cumin, and powdered coriander, 1 bay leaf and 3 oz. raisins.
Simmer on moderate heat, stirring occasionally, for 40 minutes.
Set aside.
Reheat on a slow heat.
Serve with grated fresh coconut (or desiccated), 2 or 3 varieties of chutney, ground peanuts and hot Rice and Green Pepper.
Chef
