Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 1 chicken
  • 2 or 3 small onions
  • 2 ozs. of lentils
  • 2 cups of stock
  • 1 of coconut milk
  • 1 tablespoon of curry powder
  • 2 or 3 bay leaves
  • teaspoons of salt
  • 2 ozs. of butter.


Divide the chicken into 8 or 10 joints, and chop up the carcass. Slice the onions and fry in the butter till brown. Mix in the curry powder and salt and add the pieces of chicken and the carcass of the bird. Cook the chicken till well browned and quite tender. When done, remove the pieces of chicken from the sauce, leaving in the carcass. Now add the stock, the coconut milk, the lentils (previously soaked in cold water for 12 hours) and the bayleaves. Bring to the boil and simmer for 1½ to 2 hours. Ten minutes before serving, remove the carcass of the bird from the sauce and put in the pieces of cooked chicken. Boiled rice is served with this dish. Mutton or beef can also be used in the same manner.