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TWELVE-BOY CURRY

Category:    Chicken
Yield: 6 servings
 
           Jim Vorheis                       1/4 ts Pepper
      6 tb Butter                              1 ts Paprika
      1 c  Minced onion                        1 ds Of cayenne pepper
      1 c  Chopped celery                  1 1/4 c  Strong beef stock
      4    To 5 cloves garlic, minced          1 c  Light cream
    1/2 c  Flour                               3 tb Catsup
      1    To 2 Tbsp curry powder, or          3 lb Chicken, stewed, meat cut
           -to taste                                -into bite-size pieces
    1/2 ts Salt                           
 
  Melt butter in a large skillet.  Add onion, celery and garlic and cook over
  medium heat until onion is limp.  Combine all of the dry ingredients and
  add to the onion mixture, stirring over low heat until blended. Slowly add
  beef stock and cream and stir until smooth. Add catsup. Cook for 2 minutes
  then add chicken and heat to boiling point. Let stand 1 hour then reheat.
  
  Note: This curry is best if made a day ahead and reheated.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 

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