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Curry, Calcutta

Cut up a young chicken, either cooked or raw, into convenient-sized pieces. If home-made curry-powder is preferred it may be made by pounding together and mixing thoroughly a table-spoonful of coriander-seed, a table-spoonful of poppy-seed, a salt-spoonful of turmeric, half a salt-spoonful of red chilli, half a salt-spoonful of cumin-seed, half a salt-spoonful of ground ginger, and a salt-spoonful of salt. Generally speaking, however, excellent curry paste and powder may be purchased of respectable dealers for as little as the ingredients would cost. Mix this smoothly with a quarter of a pound of butter, and fry two sliced onions in it till lightly browned. Then fry the chicken. Add the milk of a cocoa-nut, and simmer all gently together for a quarter of an hour. Stir in the juice of a small lemon, and serve with rice. Time, three-quarters of an hour. Probable cost, 3s. 6d. Sufficient for four or five persons.