|Onions||2 Small, sliced|
|Garlic||1 Clove (5 gm), minced|
|Curry powder||2 Tablespoon|
|Coconut milk||1 1⁄2 Cup (24 tbs)|
|Ginger paste||1 Tablespoon|
|Chicken broth||1 Cup (16 tbs)|
|Margarine||2 Tablespoon (Use Fleischmann's)|
|Lemon juice||1 Teaspoon|
|Brown sugar||1 Tablespoon|
Cut chicken into pieces and stew gently until done.
Then take out edible pieces and save the broth.
Melt a good tbsp.
Fleischmann's Margarine in a casserole, and cook the onions with the finely minced clove of garlic until golden.
Into this stir the curry powder plus the tbsp. of ginger paste.
Stir in one cup of coconut milk and the chicken broth.
Cook 15 minutes on slow heat, stirring occasionally.
Keep at a simmer.
In a skillet, heat 2 tbsp.
Fleischmann's Margarine, add diced shallot and saute until slightly browned.
Transfer this to the pot of curry sauce along with the chicken pieces and simmer for 40 minutes.
Add a tbsp. of brown sugar with the lemon juice.
Add salt and pepper and more broth if chicken is not covered.
When chicken is tender, add 1 tsp. lemon juice.