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Title: White-Cooked Chicken and Curry #2 Categories: Poultry Yield: 6 Servings 1 Spring chicken 2 Onions 4 Potatoes 3 tb Oil 1 -(up to) 2 tb Curry powder 1 1/2 c Water 1 ts Salt 1. With a cleaver, chop chicken, bones and all, in 2-inch sections. 2. Cut onions in 2-inch cubes. Peel and cube potatoes, but leave in cold water until ready to use. 3. Heat oil. Add onions and curry powder and stir-fry until onions are translucent and softened. 4. Add chicken sections and water. Bring to a boil; then simmer, covered, 10 minutes. 5. Add salt and cubed potatoes. Simmer, covered, until done (about 20 minutes more). From from Glen's MM Recipe Archive, http://www.erols.com/hosey. |