Curried Chicken à la Simla

Poulet en Kari à la Simla


Pick, singe, and cleanse a chicken and cut it up in neat joints, put into a stewpan two ounces of butter or dripping, with four onions that are cut up small, two sour apples, two bayleaves, and a sprig of thyme chopped fine; put the chicken into the pan, and season it with a saltspoonful of ground ginger, the same of mignonette pepper and salt, one or two crushed Jamaica peppercorns, a dessertspoonful of tamarinds, a saltspoonful of coriander powder, a teaspoonful of turmeric powder, and the same of chutney; fry for about fifteen minutes, then add one ounce of crème de riz (rice cream), half a grated cocoanut, and the milk of a whole one, and the juice of one large or two small lemons; cover these ingredients with one quart of water or stock, and boil gently for half an hour; mix in a basin an ounce of rice cream with a quarter of a pint of water, and stir it into the above mixture till it boils; draw the pan to the side of the stove and let it simmer for about ten minutes, then remove the joints of chicken from the pan and keep them warm in the bain marie; have the sauce rubbed through a hair sieve or tammy, then re-boil it up; dish up the joints of chicken on a hot dish in a pile and pour the sauce all over it; garnish round the dish alternately with bunches of grated cocoanut (that has been warmed between two plates) and bunches of the compote of sultanas, and hand boiled rice on a plate. This dish can also be served for an entree or in place of roast game or poultry.

Compote of Sultanas

Pick and well wash half a pound of sultanas, and put them into a stewpan with enough cold water to cover them, bring to the boil, then strain and rinse them and return to the stewpan; add one ounce of castor sugar, a quarter of a pint of water, one bayleaf, and a piece of cinnamon about an inch long tied up together, boil for about half an hour, then remove the bayleaf and cinnamon, and use.