CHICKEN AND PRAWN PLATTER

CHICKEN AND PRAWN PLATTER 1 lb. 6 oz. cleaned, washed and jointed chicken 2 level tbsp. finely chopped onions 2 level tbsp. finely chopped celery 5 mint leaves 2 green chilies, chopped fine 1/4 level tsp. pepper powder 3/4 level tsp. cooking salt 1 pt. 2 oz. water 24 boiled oyster or lg. cockles 1/2 lb. boiled prawns with pepper and salt without water 1/2 lb. boiled green peas 1/4 lb. shell macaroni, boiled in slightly salted boiling water Grind to paste (3 dry kashmir chilies or green chilies) 1 rounded tbsp. butter 1 level tbsp. finely chopped onion 4 peels thinly sliced garlic 1 heaping tbsp. flour Salt to taste

Wash and put the chicken into a pan, with the chopped onion, celery, mint, green chilies, pepper, salt and water. Cook over a slow fire until tender and leave to cool in the stock. When cool, cut meat off the bones in strips or into cubes. Heat the butter, fry the onions and garlic until clear. Add the flour and stir well. Then add the ground chilies and its water. Add the chicken, oysters, prawns, peas and macaroni. Stir lightly. Add the chicken stock and salt to taste. Simmer for a few seconds and remove from fire.

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