Curry Glazed Chicken
- 2 fryers, cut up
- 6 Tbsp flour
- 2-1/2 tsp salt
- 1 tsp ginger
- 1/2 tsp pepper
- Curry glaze:
- 6 slices bacon, diced
- 1 medium onion, chopped
- 2 Tbsp flour
- 1 Tbsp sugar
- 1 Tbsp curry powder
- 2 Tbsp applesauce
- 2 Tbsp catsup
- 2 Tbsp lemon juice
- 10-3/4-ounce can condensed beef broth
- Salt to taste
Coat the pieces of chicken with salt, flour, ginger and pepper, all mixed together.
Saute the bacon until crisp. Drain on paper towels. Add the chopped onion to the bacon fat and saute until the onions are glossy. Take out of the pan and drain.
Pour the bacon grease into a baking pan large enough to hold the chicken pieces lying flat. Turn the chicken once to grease both sides. Bake at 350°F for 20 minutes (be patient, you rascal).
In the meantime, combine the bacon, onion and remaining ingredients for the glaze in a saucepan. Bring to a boil. Reduce the heat and simmer for 15 minutes (be patient, you rascal).
When the chicken has baked for 20 minutes, spoon half of the curry glaze over the chicken. Bake with love for another 20 minutes (be patient, you rascal).
Spoon the remaining glaze over the chicken and bake again for 20 minutes more or until the chicken is tender.
Saute the bacon until crisp. Drain on paper towels. Add the chopped onion to the bacon fat and saute until the onions are glossy. Take out of the pan and drain.
Pour the bacon grease into a baking pan large enough to hold the chicken pieces lying flat. Turn the chicken once to grease both sides. Bake at 350°F for 20 minutes (be patient, you rascal).
In the meantime, combine the bacon, onion and remaining ingredients for the glaze in a saucepan. Bring to a boil. Reduce the heat and simmer for 15 minutes (be patient, you rascal).
When the chicken has baked for 20 minutes, spoon half of the curry glaze over the chicken. Bake with love for another 20 minutes (be patient, you rascal).
Spoon the remaining glaze over the chicken and bake again for 20 minutes more or until the chicken is tender.
Submitted by Jun 16, 2010
15 min 30 min 45 min
15 min 30 min 45 min