I recently wanted to make Chef Paul Prudhomme’s chicken curry recipe, but I couldn’t find my tattered copy of his “Louisiana Kitchen”. Fortunately, his heirs have a website with–purportedly–the same recipe. See, https://www.chefpaul.com/site.php?pageID=300&view=381 This prep is one of my favorite cold weather chicken dishes, so I was drooling into the pot as it cooked…
It wasn’t an epic fail, but it just wasn’t at all like I remembered it. What was different? I still couldn’t find “LC” to compare, so I ordered another copy ($1.98 on Amazon with free shipping–how do they do that?).
Turns out that the original calls or at least EIGHTEEN tablespoons of butter or chicken fat and up to 4T MORE is optional. The new one calls for 4T TOTAL.
I know of Chef Paul’s weight and health issues, so I understand if someone wanted to lighten up this prep. Still, it is a completely different result with scant butter.
Are other Onions running into similar changed preps from the originals?