Curried Fowl

Ingredients

• 1.5 pounds Chicken (half fowl) (Cut into pieces. Originally '1 nice plump half fowl'.)
• 1/4 pound Onion (Finely sliced or minced. Approx. 1 large onion.)
• 1/4 pound Apple (Peeled and very thinly sliced. Approx. 1 medium apple.)
• 1 cup Ghee (Originally '0.5 seer'. Can be reduced if preferred.)
• 2 ounces Carrot (Peeled and thinly sliced. Originally '5 tolas'.)
• 2 ounces Fresh coconut (Grated and ground to a paste. Originally '5 tolas'.)
• 2 teaspoons Curry powder (Originally '0.5 tola'.)
• 1 1/2 teaspoons Worcestershire sauce (Originally 'Velati sauce'.)
• 1 1/2 teaspoons Lemon juice
• 1 teaspoon Salt (Heaping teaspoon.)
• 5 cloves Garlic (Large cloves, peeled and minced very fine.)
• 2 cups Water (Originally '1 seer'.)

Instructions

1. 1Clean, wash, and cut the chicken into pieces. Peel and mince the garlic very finely. Peel and slice the onions, apples, and carrots very thinly. Grind the coconut into a fine paste (separately from the curry powder if using whole spices, otherwise have the powder ready).
2. 2Heat the ghee in a heavy-bottomed pot (originally a tin-lined vessel). Add the chicken pieces and fry until they turn red/brown. Remove the chicken from the pot and set aside.
3. 3In the same ghee, add the finely chopped onions and fry until they turn a pale red color. Add the minced garlic and fry briefly. Then add the curry powder and mix well.
4. 4Return the fried chicken pieces to the pot. Add the salt, carrot slices, and apple slices. Pour in the water, cover the pot, and let it simmer over low heat (originally on charcoal embers).
5. 5When the chicken is nearly tender, stir in the ground coconut paste. Continue cooking until the chicken is fully cooked and the ghee separates from the sauce (floats on top). Finally, stir in the Worcestershire sauce and lemon juice. Cook for another 3 minutes, then remove from heat and serve.