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| 4 Esslöffel | butter |
| 1 | (2.5-lb) chicken fryer; cut in pieces |
| 2 | Onions thinly sliced |
| 1 | cloves garlic minced |
| 1 | (up to) |
| 2 Esslöffel | curry powder |
| 1/2 Teelöffel | ginger |
| 1 Teelöffel | Seasoned salt; or to taste |
| | Lemon pepper to taste |
| 1/2 Teelöffel | coriander |
| 1/4 | (up to) |
| 1/2 Teelöffel | Tumeric |
| 1 | Tomato chopped |
| 3/4 Tasse | buttermilk |
| 1/4 Tasse | Almonds slivered |
| 2 Esslöffel | whipping cream |
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Melt 2 Tablespoons butter in a heavy skillet and brown chicken on both sides. Remove chicken. Melt remaining butter and saut, onions and garlic until limp. Return chicken to skillet and sprinkle with curry powder, ginger, salt, pepper, coriander and tumeric. Add tomato, buttermilk and almonds. Cover and cook for 1 hour or until chicken is tender. Stir frequently. Before serving, add cream and stir. Serve over rice. Yield: 4 to 6 servings.
Cynthia Weber (Mrs. James R.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,
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