Curry (Chicken) (Our Cape Way)

Instructions

1. The fowl must not be more than twelve months old, and must be killed the day before cooking. Cut it into small joints.
2. Slice 3 onions and brown them in butter or fat.
3. Mix the onions with the curry powder, 3 tablespoons of vinegar (or a sour apple), the salt, the sugar, and the butter, working it into a paste; lay this on the chicken.
4. Cover the pot and let it simmer, or stew gently, for an hour, then stir well. If dry, add a little water.
5. A tablespoon of tomato sauce, or lemon in half a cup of milk, stirred in shortly before serving, is an improvement, but it will be found excellent without.
6. Serve with boiled rice. Sufficient as an entrée for six or eight people.
7. Some people fry the meat and onion together till brown, but from experience I find it best to do the onions first, and then let all steam with the chicken.