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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