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CHICKEN CURRY

(Poultry) - (The International Jewish Cook Book)







Cut chickens in pieces for serving; dredge in flour and sauté in hot
fat. Cut one onion in thin pieces, add one tablespoon of curry powder,
three-fourths of a tablespoon of salt and one tablespoon of wine
vinegar. Add to chicken, cover with boiling water; simmer until chicken
is tender. Thicken sauce and serve with steamed rice.

Other Recipes


Chicken Curry

Cut a chicken up any way you like and fry it with one thinly-sliced

onion and the curry powder. The amount of curry powder will of course

depend on the size of the chicken. Fry together until the chicken is

nicely browned, then add water and simmer until chicken is tender.

Remember always to reduce the gravy by slow cooking until it is somewhat

thickened by the onion pulp. A couple of sliced tomatoes fried with the

chicken, onion, and curry powder is much liked by some--not only in

chicken curry, but in all curries.









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