1 frying chicken, 3 to 3 1/2
lb., cut up
2 Tbsp. butter or margarine
1 medium onion, finely chopped
1 clove garlic, minced or
2 tsp. curry powder
1/4 tsp. ground ginger
1 Tbsp. tomato paste
1 c. chicken broth
1 tsp. cornstarch, mixed with
1 Tbsp. water
chopped parsley for garnish
Sprinkle chicken pieces with salt. In a large frying
pan, heat butter and brown chicken well, a few pieces at a
time, on all sides. Remove chicken pieces as they brown. Set
aside. To butter in pan, add onion. Cook and stir over medium
heat until soft and beginning to brown. Mix in garlic and
curry powder. Cook, stirring for 1 minute. Mix in ginger and
tomato paste. Return chicken to pan. Pour chicken broth over
chicken. Bring to boiling. Cover. Reduce heat and simmer
until chicken is tender, about 45 minutes. Remove chicken
pieces to warm serving dish. Skim and discard fat from cooking
liquid. Stir in cornstarch mixture. Cook, stirring until
thick and clear. Salt to taste. Pour over chicken. Sprinkle
with parsley. Makes 4 servings.
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