Chicken Curry (Murga)
INGREDIENTS:
4 tb Butter
1 (2.5-lb) chicken fryer; cut
-in pieces
2 Onions; thinly sliced
1 Clove garlic; minced
1 -(up to)
2 tb Curry powder
1/2 ts Ginger
1 ts Seasoned salt; or to taste
Lemon pepper to taste
1/2 ts Coriander
1/4 -(up to)
1/2 ts Tumeric
1 Tomato; chopped
3/4 c Buttermilk
1/4 c Slivered almonds
2 tb Whipping cream
4 tb Butter
1 (2.5-lb) chicken fryer; cut
-in pieces
2 Onions; thinly sliced
1 Clove garlic; minced
1 -(up to)
2 tb Curry powder
1/2 ts Ginger
1 ts Seasoned salt; or to taste
Lemon pepper to taste
1/2 ts Coriander
1/4 -(up to)
1/2 ts Tumeric
1 Tomato; chopped
3/4 c Buttermilk
1/4 c Slivered almonds
2 tb Whipping cream
Melt 2 Tablespoons butter in a heavy skillet and brown chicken on both sides. Remove chicken. Melt remaining butter and saut? onions and garlic until limp. Return chicken to skillet and sprinkle with curry powder, ginger, salt, pepper, coriander and tumeric. Add tomato, buttermilk and almonds. Cover and cook for 1 hour or until chicken is tender. Stir frequently. Before serving, add cream and stir. Serve over rice. Yield: 4 to 6 servings.
CYNTHIA WEBER (MRS. JAMES R.)
CYNTHIA WEBER (MRS. JAMES R.)