White-cooked chicken and curry #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Spring chicken | |
| 2 | Onions | |
| 4 | Potatoes | |
| 3 | tablespoons | Oil (up to) |
| 2 | tablespoons | Curry powder |
| 1½ | cup | Water |
| 1 | teaspoon | Salt |
Directions
1. With a cleaver, chop chicken, bones and all, in 2-inch sections.
2. Cut onions in 2-inch cubes. Peel and cube potatoes, but leave in cold water until ready to use.
3. Heat oil. Add onions and curry powder and stir-fry until onions are translucent and softened.
4. Add chicken sections and water. Bring to a boil; then simmer, covered, 10 minutes.
5. Add salt and cubed potatoes. Simmer, covered, until done (about 20 minutes more).
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .