517. Chicken Curry.—Cut up a chicken into ten pieces, that is, two wings, two pieces of the breast, two of the back, and each leg divided into two pieces at the joints; then cut up a middling-sized onion into very small dice, which put into a stewpan, with an ounce of butter and a very small piece of garlic, stir them over the fire until sautéd well; then add two teaspoonfuls of curry powder and one of curry paste, which well mix in; then add half a pint of good broth, let it boil up; then lay in the pieces of chicken, cover it over, and put to stew very gently for half an hour, stirring it round occasionally, if getting too dry add a little more broth (or water); when done, the flesh should part easily from the bones, and the sauce should adhere rather thickly; season with the juice of half a lemon and a pinch of salt, and serve, with plain boiled rice, upon a separate dish.
Ducklings can be cooked in the same way.