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 to 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
entrée or in place of roast game or poultry.