CAROLINE'S CURRIED CHICKEN

CAROLINE'S CURRIED CHICKEN image

Yield 8 to 10

Number Of Ingredients 15

Previous Next

-2 Frying chickens, cut up in serving pieces
(I use bone in thighs and boneless skinless breast to make it quicker.
-Fresh squeezed Lemon juice
-Tabasco and Vinegar
(I've tried omitting this and the results are similar.)
-Poultry seasoning, I just add fresh chopped herbs.
-Salt and fresh ground pepper
-Cumin seeds, parched/blackened/rolled out and crushed
(I just use roasted ground cumin)
-Crushed coriander
-Onion
-Curry powder
-Thyme and Turmeric
-Buttermilk
(I substitute coconut milk. I find that the buttermilk often curdles leaving the sauce very liquid.)

Steps:

1-Place chicken pieces in a bowl and pour lemon juice over and toss. Rinse chicken in water, drain. 2-Sprinkle tabasco, vinegar, poultry seasoning, salt and pepper and toss to coat. 3-Parch cumin seed until blackened then roll out in wax paper until a fine powder. 4-Crush coriander in wax paper 5-Saute onion in oil in a large pot, add seasoning 6-Place chicken on top of seasonings in layers, sprinkling with curry powder. 7-Add thyme, turmeric and the tabasco vinegar the chicken was marinating in. 8-Add enough buttermilk to come halfway up the pot, too much will make the sauce tasteless. Caroline says in notes; "Trial and error in quantities, never had too much seasonings. Lots of tabasco and curry powder is good!" "Serve with rice of your choice and a tossed salad with a creamy ginger dressing." Caroline used to make it with Miracle whip and powdered ginger.