chicken curry
chicken curry
Chicken Curry
Serve with Mango Chutney and rice.
2 tablespoons vegetable oil
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
1 teaspoon salt
1 medium onion, chopped
2 tablespoons water
1 cup dairy sour cream
2 teaspoons curry powder
1/8 teaspoon ground ginger
1/8 teaspoon ground cumin
Mango Chutney
Hot cooked rice
Heat oil in 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.
Yields 6 to 8 servings.
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