Baked Chicken with Curry Powder (East Indian Style) - Margaret Ullrich

Okay... if you're East Indian, this is 'same old, same old'.

You were probably weaned on it.

Time to go out and get a bucket of KFC.

But, if you're not East Indian, this will make the family sit up and take notice.

And you can use your home-made curry powder.

As mild or strong as you want.

Don't have chick-peas?

No problem.

Peas work well, too.

Frozen or canned.

                           

                        Chicken with Curry Powder

Season 

2 legs and 2 breasts 

with

salt and pepper

Brown in butter and oil.  Remove.

In the same pot, cook until translucent

1 medium onion, chopped 

Combine and add to onion in pot

1 1/2 Tablespoon flour 

1 Tablespoon curry powder

1/2 teaspoon ginger

1 teaspoon salt

3 Tablespoons honey

Cook, stirring until thickened.

Add

2 Tablespoons soy sauce

1 1/2 Cups chicken broth

1 Can (20 oz) chick-peas, drained 

                     

Replace chicken, cover with sauce (can be stored in the fridge).

Bake, covered in 350º oven 1 hour. 

Serve with green salad.