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INDIAN-STYLE CHICKEN

Category:    Chicken
Yield: 6 servings
 
      1    Onion                               1    Garlic clove
      2 tb Butter                              2 tb Lemon juice
      1 tb Oil                                      Salt
      3 lb Chicken pieces                           Cayenne pepper
      2 tb Mild curry powder                   2 tb Light cream
  1 1/4 c  Chicken broth                  
 
  
  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.
 

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