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Chicken Currie, With Rice, as Made in India
Cut the chicken into as many joints as possible. Take 1 onion and slice it finely and fry in a
table-spoonful or more of ghee (the word used in India for butter, but drippings, or even lard, my informant, Mrs. Bronson, says is often used), sprinkling over the onion, 1 tea-spoonful of currie powder (which see). When the onion is nicely browned put in the jointed chicken, and salt sufficient, and put on a tea-spoonful more of the currie powder, and fry until nicely browned; then pour on sufficient hot water (see in remarks that milk, or the milk of cocoa-nuts may be used) to cover the chicken, and stew (covered) until perfectly tender. [Some of the native cooks boil the chicken tender before frying in the currie, but my informant says this is not the best way. ] Serve with plain boiled rice, either in separate dishes, or, preferably, put the boiled rice on the platter, pushing it out around the edge, then pour the currie into the middle, the whiteness of the rice
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