• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Chicken Curry #2

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 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”š 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.


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