There were never fights (that would be unheard of and definitely not tolerated), but there were negotiations. Serious negotiations and bargaining. The parties were sincere and kept their word. The arrangements were only between me and my sister because we were the only ones interested.
As you know, a chicken only has two feet, one liver, one gizzard and one neck. These are all parts of the chicken that my sister and I love whenever curried chicken is cooked. Sure there’d be pieces of the thighs, drumsticks, or breast, but it was these other bits that were really sought after, hence the bargaining.
It’s the creaminess of the liver, dropped in a few minutes before the curry is done cooking; the soft gizzard with a subtle chew that’s been bubbling away with the chicken from the beginning, the bits of meat surrounding the neck and its bone to chew, and the jelly-like texture of the feet cooked soft that were much sought after. It was about a textural experience of eating these parts of the chicken that we enjoyed so much, and still do today. Particularly when it is curried chicken.