Chicken In Buttermilk
|Fryer chicken||5 Pound, disjointed (2 whole, 2 1/2 pound each)|
|Buttermilk||1 Cup (16 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Special oil||2 Tablespoon|
|Curry powder||2 Tablespoon|
|Chopped onions||1 Cup (16 tbs)|
|Ground blanched almonds||2 Tablespoon|
1 Wash the chickens throughly and dry.
2 Remove as much fat as possible.
3 Prepare a mixture of buttermilk, salt, pepper and garlic and marinate the chicken in it for 2 hours turning and basting frequently.
4 Drain the chicken reserving the marinade.
5 In a deep skillet or casserole, heat the oil and saute the onions for 10 minutes.
6 Stir in the curry powder, add the chicken and brown lightly.
7 Add in the marinade , cook covered for 1 hour over low heat or until tender.
8 Mix in the almonds and cook for another 2 minutes.
9 Serve hot.