Curri de Pollo con Salsa de Ciruelas Pasas

Chicken Curry with Prune Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 3½-4 lb. chicken, cut into serving pieces
  • 3 cloves garlic, crushed
  • ½


Mix the garlic, orégano, cumin, salt, pepper and curry powder together and rub into the chicken pieces. Refrigerate overnight. Heat half the butter in a heavy frying pan and lightly sauté the chicken pieces. Transfer the contents of the pan to a heavy, covered casserole. Rinse out the pan and heat the rest of the butter. Sauté the mushrooms (whole if small, sliced if large) over fairly high hea