Curry

Ingredients

• Medium sized [8 oz] onion
• 2 lb. of chicken [mutton, lamb, or veal without fat]
• 1 tablespoon of curry powder
• Water
• Gum mango [or Pineapple]
• Cocoanut
• Potato
• Green peas
• Rice [Served Separately]

Directions

Curry

1. Put ½ tablespoonful (tablespoon) of fresh butter into a saucepan and let boil.
2. Cut onion into thin slices and add to pan frying until a deep brown.
3. Take a chicken that has been jointed (split up into breast, thighs, and wings) and cut it up into ½ inch squares.
4. Add a whole tablespoonful of butter and 1 tablespoon of curry powder, stir well for a few moments, then add the meat.
5. Stir everything and add a teacup [¾ cup] of water.
6. Let simmer for 20 minutes, stirring occasionally.
7. Then let simmer for 1½ to 2 hours, making sure not to let boil.
8. Add gum mango.
9. Add cocoanut, potato, and green peas to taste, long enough before curry is done to insure a thorough cook.
10. All fat and flour should be eschewed [avoided].

Rice

1. Drain well and put into cold water to boil.

Source — Creole Cookery Book
Prepared by Greyson Jadwin
Louisiana Anthology
July 22, 2021