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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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I got this out of a garage sale casserole cookbook that came out circa 1950-60. This is one of the recipes that I saved. Ingredients:
1/2 cup butter |
2 large onions, sliced |
3 whole cardamom seeds |
cinnamon stick |
2 garlic cloves |
1 teaspoon ginger |
1 tablespoon ground cumin |
1 tablespoon ground curry powder |
1 1/2 teaspoons coriander powder |
1 teaspoon turmeric |
1/2 teaspoon tabasco sauce |
3/4 cup warm water (divided) |
2 tomatoes, peeled and cut |
1 (3 1/2-4 lb) roasting chickens, cut up |
Directions:
1. Melt butter in deep saucepan.
2. Add onions, cardamom and cinnamon.
3. Cook until onion is tender and lightly browned.
4. Combine garlic, ginger, cumin, curry powder, coriander, tumeric, tabasco and 1/4 c water.
5. Stir to paste.
6. Stir into butter mixture.
7. Add tomatoes.
8. Simmer, covered 20 minutes.
9. Add chicken and remaining water.
10. Cook over low heat 1 and 1/2 to 2 hours or until chicken is tender.
11. Add salt to taste.
12. Serve with hot, cooked rice.
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