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.
Calories 455 Calories from Fat 286
% Daily Value*
Total Fat 32 g48.9%
Saturated Fat 8.5 g42.7%
Trans Fat 0 g
Cholesterol 141.7 mg47.2%
Sodium 295.8 mg12.3%
Total Carbohydrates 4 g1.3%
Dietary Fiber 1.1 g4.6%
Sugars 0.6 g
Protein 37 g73.2%
Vitamin A 5.8% Vitamin C 7.6%
Calcium 3.8% Iron 14%
*Based on a 2000 Calorie diet