Curry Chicken with Bacon
Chicken pieces are browned then simmered with a curry powder and onion mixture. It's easy and delicious with mashed potatoes or rice.
Prep Time: 12 minutes
Cook Time: 40 to 45 minutes
Total Time: 57 minutes
Cut up the chicken into 8 parts (2 legs, 2 thighs, 2 wings with some breast meat, 2 breast pieces). Place the back, neck, and gizzard in a saucepan, cover with water, and simmer about 40 minutes to make broth. Strain and reserve 3/4 cup; season to taste with salt.
Fry bacon or salt pork slowly in a large heavy skillet until brown and crisp. Remove and drain on paper towels.
Remove all but 1 teaspoon bacon fat and heat it over medium-high heat with the butter and oil. Add the chicken parts and saute, turning, until all sides are browned, about 5 to 7 minutes. Add the onions and stir them around with the chicken for 3 minutes, then sprinkle curry powder, cayenne, and salt over and mix well. Remove breast and wing pieces and keep them warm. Pour the 3/4 cup of reserved chicken broth over the remaining chicken, bring to a boil, cover, lower heat, and simmer 20 minutes. Add the breasts and wings and simmer another 10 minutes.
Adapted from "The LL Bean Book of "New" New England Cookery"
Serves 4Calories per serving: 441
Fat per serving: 29.0g
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