Title: Chicken Curry #2
Categories: Poultry
Yield: 4 Servings

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.)

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.