Malay Curry

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 20 min Total: 20 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

2 ozs. of almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
the rind of a lemon ↝ Lemon, raw [Citrus fruits]
a chicken ↝ Chicken, ground, raw [Poultry Products]
a large teaspoonful of turmeric ↝ Spices, turmeric, ground [Spices and Herbs]
1/4 a teaspoonful of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
a breakfastcupful of water ↝ Water, tap [Tap water]
a gill of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the juice of 1/2 a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (8)

Blanch 2 ozs. of almonds; fry them until they are browned but not blackened.
Pound the blanched and fried almonds to a cream with an onion, and the rind of a lemon.
Cut up a chicken into joints.
Mix a large teaspoonful of turmeric, and 1/4 a teaspoonful of cayenne in a breakfastcupful of water.
Put this mixture with the chicken, pounded almonds, &c. into a stewpan and let it simmer for about 20 minutes.
Then add a gill of cream.
Let it boil up once.
When you dish, add the juice of 1/2 a lemon.

Original Text

Malay Curry. (Miss Woollett.)
Blanch 2 ozs. of almonds; fry them until they are browned
but not blackened. Pound them to a cream with an onion, and
the rind of a lemon.
Cut up a chicken into joints.
Mix a large teaspoonful of turmeric, and ¼ a teaspoonful of
cayenne in a breakfastcupful of water. Put this with the chicken,
almonds, &c. into a stewpan and let it simmer for about
20 minutes; then add a gill of cream.
Let it boil up once, and, when you dish, add the juice of
½ a lemon.

Notes

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