Curry

To curry favour; to obtain the favour of a person be coaxing or servility. To curry any one's hide; to beat him.
v. to prepare leather, to curry horses, to rub down, flatterVariants: currayyn, corayeEtymology: Old French couraër, coureer (F. courroyer ); Italian corredare; from Low Latin conredium —See Conrey
 Curry of any Kind

Cut up a good fowl; skin it or not, as you please; fry it nicely brown: slice two or three onions, and fry them; put the fried fowl and onions into a stew-pan with a tablespoonful of curry powder, and one clove of garlic: cover it with water or veal gravy: let it stew slowly for one hour, or til very tender; have ready, mixed in two or three spoonfuls of good cream, one teaspoonful of flour, two ounces of butter, juice of a lemon, some salt; after the cream is in, it must only have one boil up, not to stew. Any spice may be added if the curry powder is not highly seasoned. With chicken, rabbit, or fish, observe the same rule. Curry is made also with sweetbreads, breast of veal, veal cutlets, lamb, mutton or pork chops, lobster, turbot, soles, eels, oysters, &c. Any kind of white meat is fit for a curry. 

And Study All the Precautions.