NVDAILY.COM | Reader Recipes

Posted October 29, 2010 | comments Leave a comment

Curry Fried Chicken

Cut and skin 20 pieces of chicken
2 c. flour
1 tsp. seasoning salt
1 tsp. curry powder
1 tsp. paprika
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. pepper
1 stick margarine
1 head cabbage

Mix dry ingredients and shake pieces 1-4 hours before frying. Fry 10 pieces in a 12 inch pan in one stick margarine. Brown well, turn and cover for 30-45 minutes. Uncover and fry to crisp 15 more minutes. When frying chicken is completed, use pan drippings to pan fry cabbage. Wonderful flavor! Be careful not to over cook cabbage.

Gretchen Smith-Klainer - Woodstock, VA


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