Chicken Curry #2
| Yield: | 4 Servings |
| Categories: | Poultry |
| 4 | tb | Butter |
| 1 | (2.5-lb) chicken fryer; cut in pieces | |
| 2 | Onions; thinly sliced | |
| 1 | Clove garlic; minced | |
| 1 | -(up to) | |
| 2 | tb | Curry powder |
| 1/2 | ts | Ginger |
| 1 | ts | Seasoned salt; or to taste |
| Lemon pepper to taste | ||
| 1/2 | ts | Coriander |
| 1/4 | -(up to) | |
| 1/2 | ts | Tumeric |
| 1 | Tomato; chopped | |
| 3/4 | c | Buttermilk |
| 1/4 | c | Slivered almonds |
| 2 | tb | Whipping cream |
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