Indian-style chicken
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion | |
| 2 | tablespoons | Butter |
| 1 | tablespoon | Oil |
| 3 | pounds | Chicken pieces |
| 2 | tablespoons | Mild curry powder |
| 1¼ | cup | Chicken broth |
| 1 | Garlic clove | |
| 2 | tablespoons | Lemon juice |
| Salt | ||
| Cayenne pepper | ||
| 2 | tablespoons | Light cream |
Directions
From: "The Cook's Color Treasury," by Norma Macmillan Freezing suitable: add cream after thawing Peel and chop onion. Heat butter and oil in casserole and cook onion till transparent. Add chicken pieces, a few at a time, and brown on all sides. Sprinke chicken with curry powder and pour in broth. Add peeled and crushed garlic, lemon juice, and a pinch each salt and cayenne pepper. Cover and simmer for 35 mins. over a low heat.
Add cream and cook gently for 10 mins. Do not boil. Serve with plain boiled rice and side dished of apple slices, cucumber sprinkled with salt and grated fresh coconut.