Curried Chicken

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 1 tender chicken
  • 1 Spanish onion, finely chopped
  • 1 clove garlic, finely chopped


Cut the chicken into serving pieces and remove as much of the skin as possible. Sauté chopped onion and garlic in butter until transparent in a heatproof casserole. Coat chicken pieces with a mixture of flour, curry powder and spices, and sauté them with onion and garlic until golden. Sprinkle with salt to taste, sugar and chutney. Add a little chicken stock and cook for 10 minutes over a mediu