White-cooked chicken and curry #2

6 Servings

Ingredients

Quantity Ingredient
1 Spring chicken
2 Onions
4 Potatoes
3 tablespoons Oil (up to)
2 tablespoons Curry powder
1½ cup Water
1 teaspoon Salt

Directions

1. With a cleaver, chop chicken, bones and all, in 2-inch sections.

2. Cut onions in 2-inch cubes. Peel and cube potatoes, but leave in cold water until ready to use.

3. Heat oil. Add onions and curry powder and stir-fry until onions are translucent and softened.

4. Add chicken sections and water. Bring to a boil; then simmer, covered, 10 minutes.

5. Add salt and cubed potatoes. Simmer, covered, until done (about 20 minutes more).

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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