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Chicken Curry

  • Chicken
  • 3 thin slices of pork
  • 2 onions, sliced
  • 1 1/2 Tbsp curry powder
  • 1 tsp flour
Divide the chicken as for fricassee. Put in a stew pan with very little water. Simmer, closely covered, for 20 minutes (be patient, you rascal). Take out the chicken.

In the broth, which should be very little, fry the thin slices of pork with the sliced onions. Take out the pork and place the chicken back in. Add a little more water, if necessary.

Mix the curry powder with a little cold water and flour. Stir it in the chicken and stew until tender.

Serve with boiled rice in a separate dish.
Submitted by Tess M Mar 6, 2010
15 min 30 min 45 min


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