• One good-sized Chicken (about a pound or more).

Other ingredients same as for Madras Curry, No.4. Now cut up the chicken in half of each joint. Keep it to a side. Now fry the onions, sliced, in a stew-pan, with a large spoon of butter. When the onions are nice and brown, just fry the chicken in it less than half done. Take it out and keep to a side. Now fry the Curry Powder till it is nice and dark brown, then add the chicken, more onions, and other things into the frying Curry Powder, etc., and add half-pint of good gravy, and set it on a slow fire for 20 minutes. When serving, add two large spoons of cream. If it is very dry, add little more gravy to it. A few drops of lemon will flavour it, but I recommend to make the chicken into a “moley,” as No.29. Much nicer to be eaten with rice or treated as an ordinary entree, and the curried fowl (whole) nicer as a joint.