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CURRIED CHICKEN 1 frying chicken, 3 to 3 1/2 lb., cut up salt 2 Tbsp. butter or margarine 1 medium onion, finely chopped 1 clove garlic, minced or pressed 2 tsp. curry powder 1/4 tsp. ground ginger 1 Tbsp. tomato paste 1 c. chicken broth 1 tsp. cornstarch, mixed with 1 Tbsp. water chopped parsley for garnish Sprinkle chicken pieces with salt. In a large frying pan, heat butter and brown chicken well, a few pieces at a time, on all sides. Remove chicken pieces as they brown. Set aside. To butter in pan, add onion. Cook and stir over medium heat until soft and beginning to brown. Mix in garlic and curry powder. Cook, stirring for 1 minute. Mix in ginger and tomato paste. Return chicken to pan. Pour chicken broth over chicken. Bring to boiling. Cover. Reduce heat and simmer until chicken is tender, about 45 minutes. Remove chicken pieces to warm serving dish. Skim and discard fat from cooking liquid. Stir in cornstarch mixture. Cook, stirring until thick and clear. Salt to taste. Pour over chicken. Sprinkle with parsley. Makes 4 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |