Recipe for Twelve-Boy Curry


6 each servings
6 tablespoon butter
1 cup minced onion
1 cup chopped celery
4 each to 5 cloves garlic, minced
1/2 cup flour
1 each to 2 tbsp curry powder, or to taste
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
1 dash of cayenne pepper
1 1/4 cup strong beef stock
1 cup light cream
3 tablespoon catsup
1 each 3-lb chicken, stewed, meat cut into; bite-size pieces


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.

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