Curry from the United Provinces recipe
ingredients
1 stick (8 Tbsp)4 oz (100 g) butter
1 lb (450 g) onions, sliced
1 x 1.5 kg (3 lb) chicken, cut into joints
1 tablespoon curry powder
1 1/4 cup (1/2 pint) 300 ml natural yogurt
1 lb (450 g) onions, sliced
1 x 1.5 kg (3 lb) chicken, cut into joints
1 tablespoon curry powder
1 1/4 cup (1/2 pint) 300 ml natural yogurt
method
1. Melt the butter in a frying pan and fry the onions until softened.
2. Add the chicken joints and fry until they are browned on all sides.
3. Stir in the curry powder, then mix in the yogurt.
4. Cover and cook very gently until the chicken is tender.
5. Add a little water if necessary, but not too much as this is a thick curry. Serve with rice.
2. Add the chicken joints and fry until they are browned on all sides.
3. Stir in the curry powder, then mix in the yogurt.
4. Cover and cook very gently until the chicken is tender.
5. Add a little water if necessary, but not too much as this is a thick curry. Serve with rice.
serving amount
serves 5 - 6
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