Serves: 6
Total Calories: 153
1. With a cleaver, chop chicken, bones and all, in 2-inch sections.
2. Cut onions in 2-inch cubes. Peel and cube potatoes, but leave in cold water until ready to use.
3. Heat oil. Add onions and curry powder and stir-fry until onions are translucent and softened.
4. Add chicken sections and water. Bring to a boil then simmer, covered, 10 minutes.
5. Add salt and cubed potatoes. Simmer, covered, until done (about 20 minutes more).
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This White-Cooked Chicken And Curry II recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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