Recipes

Curried Chicken

• 3 c buttermilk
• 2-3 Tbs curry powder
• 1 1/2 Tbs ground ginger
• 2 tsp cinnamon
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 4 whole chicken breasts, halved
• 2 tsp olive oil
• 2 garlic cloves, chopped or pressed
• cooked rice

Combine the buttermilk, curry, ginger, cinnamon, cayenne, and salt in a small shallow bowl and add the chicken pieces. Cover and refrigerate for 4 hours. Take the chicken out of the buttermilk marinade. Refrigerate the remaining marinade. Heat a large skillet over a high flame and add oil. When oil is hot, add chicken and brown on both sides. Reduce heat to medium, add garlic and cook for 2 minutes, or until golden. Add the reserved marinade to make a curry sauce. Cook chicken 7-10 minutes per side. Serve curry sauce over chicken and rice.

Cooking