Chicken Curry Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Fryer chicken | 3 pound | |
| Salt | 1 Teaspoon | |
| Onion | 1 Medium, chopped | |
| Water | 2 Tablespoon | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Curry powder | 2 Teaspoon | |
| Ground ginger | 1/8 Teaspoon | |
| Ground cumin | 1/8 Teaspoon | |
| Mango Chutney (right) | ||
| Hot cooked rice | ||
Directions
Heat oil in 12-inch skillet or Dutch oven until hot.
Cook chicken over medium heat until brown on all sides, about 15 minutes.
Drain fat from skillet.
Sprinkle chicken with salt, onion and water.
Cover and simmer until thickest pieces of chicken are done, 30 to 40 minutes.
Remove chicken from skillet; keep warm.
Pour liquid from skillet into bowl; skim fat.
Return 1/4 cup liquid to skillet; stir in sour cream, curry powder, ginger and cumin.
Heat, stirring constantly, just until hot.
Pour sauce over chicken.
Cook chicken over medium heat until brown on all sides, about 15 minutes.
Drain fat from skillet.
Sprinkle chicken with salt, onion and water.
Cover and simmer until thickest pieces of chicken are done, 30 to 40 minutes.
Remove chicken from skillet; keep warm.
Pour liquid from skillet into bowl; skim fat.
Return 1/4 cup liquid to skillet; stir in sour cream, curry powder, ginger and cumin.
Heat, stirring constantly, just until hot.
Pour sauce over chicken.
Chef
