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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This 1950s-era recipe was designed to use that new exotic ingredient, soy sauce! In my opinion, the name is meant to connote unusual rather than Indian. I found this recipe on a yellowed newspaper clipping. Ingredients:
6 chicken breasts (i remove and discard the skin) |
salt, to taste |
pepper, to taste |
paprika, to taste |
1/2 cup flour |
2 tablespoons butter (use real butter, not margarine) |
1 cup sherry wine (avoid cooking sherry) |
2 tablespoons brown sugar |
4 tablespoons soy sauce |
4 tablespoons vegetable oil |
1 teaspoon ground ginger |
Directions:
1. Preheat oven to 350 degrees F.
2. Season chicken with salt, pepper, and paprika; dredge in flour. On the stove top, brown the chicken in butter.
3. Place browned chicken in a casserole dish, large enough for 1 layer.
4. In a separate bowl, combine sherry, brown sugar, soy sauce, vegetable oil, and ginger to make a sauce. Pour this sauce over the chicken.
5. Cover casserole tightly with aluminum foil. Bake for 1 hour. Serve over rice or noodles.
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