Recipe Groups >>Historical Recipes |  Pizza Curried | 30 Minute (Curry Hurry) | Fusion Cooking | Healthy Cooking

Chicken Curry Soup (Delicious Curry Soup by G.L.R.) Recipe

Thacker Spink & Co. was a major publishing company based in Calcutta. It is known for publishing many directories. The company published a series of books called 'The Economical India Cookery Book' starting late 1890s. Mrs. G. L. Routleff an Anglo-Indian, became famous for her Kul-Kuls recipe in her first book in 1926. She would write her last book 'A thoroughly practical manual of simple and dainty dishes' in 1942, reprinted 1944

This Recipe was Submitted By: Réya Doucette, Canada

          'Since I do not know what a large breakfast cup is, I used a regular 8 oz cup. I found the soup quite delicious. I had to guess the tamarind, so I used ¼ tsp paste, then added a little more to taste. Also I do not know what a Saltspoon is so I used ¼  tsp of chili'   Réya

Reference

'The Economical Indian Cookery Book' by G.L.R. (Mrs. G. L. Routleff) - Eighth Edition
Calcutta - Thacker, Spink & Co 1933

pg 20 - #55. Delicious Curry Soup

Recipe

2 large breakfast-cups of chicken stock
1 chicken cut up
2 ounces ghee
2 small onions sliced
½ teaspoon ground turmeric
1 Tablespoon tamarind juice
1 Saltspoon ground chili
1" x ½" Fresh ginger
¼ teaspoon ground garlic
1 Tej patta
1 teaspoon salt

Method:

Warm the ghee, fry and set aside the sliced onions, fry the condiments, add the chicken and fry also. Pour in chicken stock with the tamarind juice, add the fried onions and tej patta. Cover the pan and simmer on a slow fire till the chicken is tender. Serve with boiled rice and lemon.

Measure Notes

1 Saltspoon = ½ teaspoon UK dry measure = ¼ teaspoon US

1 Breakfastcup = 2 teacups = 1½ Cup US = Mug = 12 oz

1 Tablespoon UK= 4 teaspoons UK