Sunday, April 15, 2012

Baked Chicken with Curry Powder (East Indian Style) - Margaret Ullrich

Okay... if you're East Indian, this is 'same old, same old'.
You were probably weaned on it.
Time to go out and get a bucket of KFC.

But, if you're not East Indian, this will make the family sit up and take notice.

And you can use your home-made curry powder.
As mild or strong as you want.

Don't have chick-peas?
No problem.
Peas work well, too.
Frozen or canned.

                           
                        Chicken with Curry Powder

Season 
2 legs and 2 breasts 
with
salt and pepper
Brown in butter and oil.  Remove.

In the same pot, cook until translucent
1 medium onion, chopped 

Combine and add to onion in pot
1 1/2 Tablespoon flour 
1 Tablespoon curry powder
1/2 teaspoon ginger
1 teaspoon salt
3 Tablespoons honey
Cook, stirring until thickened.

Add
2 Tablespoons soy sauce
1 1/2 Cups chicken broth
1 Can (20 oz) chick-peas, drained 
                     
Replace chicken, cover with sauce (can be stored in the fridge).
Bake, covered in 350ยบ oven 1 hour. 
Serve with green salad.

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