793. Chicken Curry à l’Espagnole.
—The same as for No. 792, adding two cut-up tomatoes and one green pepper, cooking them ten minutes with the chicken.
794. Chicken Curry à la Créole.
—The same as for No. 792, adding one green pepper cut very fine, also one chopped onion, and half a clove of garlic, cooking them twenty minutes with the chicken.