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Chicken Curry

  • 3 pounds chicken
  • 1/3 cup butter
  • 2 onions
  • 1 tablespoon curry powder
  • 2 teaspoon salt
  • 1 teaspoon vinegar
Clean, dress, and cut chicken in pieces for serving. Put butter in a hot frying pan, add chicken, and cook ten minutes; then add liver and gizzard and cook ten minutes longer. Cut onions in thin slices, and add to chicken with curry powder and salt. Add enough boiling water to cover, and simmer until chicken is tender. Remove chicken; strain, and thicken liquor with flour diluted with enough cold water to pour easily. Pour gravy over chicken, and serve proudly with a border of rice or Turkish Pilaf.
Submitted by Cassyjean - Torrington, CT Aug 14, 2009
15 min 30 min 45 min


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