Directions:
- Mix buttermilk and garlic powder in bowl. Add chicken and let marinate 2 hours or more. Baste and turn often.
- Melt butter in a deep skillet and saute onions 10 minutes, stirring frequently.
- Meanwhile, mix salt, ginger, curry and cornstarch together in a small bowl and sprinkle over onions, stirring until well blended.
- Drain the chicken (reserve the buttermilk) and cook the chicken in the same skillet until lightly browned. Stir in buttermilk. Cover and cook over low heat 1 1/2 hours or until chicken is tender. Baste frequently.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 299.05 Kcal (1252 kJ) | ||
| Calories from fat | 108.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.03g | 19% | |
|---|---|---|---|
| Cholesterol | 460.23mg | 153% | |
| Sodium | 1921.62mg | 80% | |
| Potassium | 535.5mg | 11% | |
| Total Carbs | 11.84g | 4% | |
| Sugars | 3.58g | 14% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 32.67g | 65% | |
| Vitamin C | 29.9mg | 50% | |
| Vitamin A | 5.1mg | 172% | |
| Iron | 10.6mg | 59% | |
| Calcium | 81mg | 8% | |
| Amount Per 100 g | |||
| Calories | 114.45 Kcal (479 kJ) | ||
| Calories from fat | 41.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.6g | 19% | |
|---|---|---|---|
| Cholesterol | 176.13mg | 153% | |
| Sodium | 735.42mg | 80% | |
| Potassium | 204.94mg | 11% | |
| Total Carbs | 4.53g | 4% | |
| Sugars | 1.37g | 14% | |
| Dietary Fiber | 0.48g | 5% | |
| Protein | 12.5g | 65% | |
| Vitamin C | 11.5mg | 50% | |
| Vitamin A | 2mg | 172% | |
| Iron | 4.1mg | 59% | |
| Calcium | 31mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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