Poulet au Currie

Curried Chicken

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 2 (3-pound) fryers, cut up
  • ¼ pound butter
  • 3

Method

  1. Sauté chicken in ¼ pound butter until browned. Place on a platter. Peel and cut each onion into 12 wedges, letting the root core hold the onion layers together. Add to pan and cook about 5 minutes. Add garlic and immediately stir in the curry powder and then the