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Curry Chicken with Bacon

Chicken pieces are browned then simmered with a curry powder and onion mixture. It's easy and delicious with mashed potatoes or rice.

Prep Time: 12 minutes
Cook Time: 40 to 45 minutes
Total Time: 57 minutes



Cut up the chicken into 8 parts (2 legs, 2 thighs, 2 wings with some breast meat, 2 breast pieces). Place the back, neck, and gizzard in a saucepan, cover with water, and simmer about 40 minutes to make broth. Strain and reserve 3/4 cup; season to taste with salt.

Fry bacon or salt pork slowly in a large heavy skillet until brown and crisp. Remove and drain on paper towels.

Remove all but 1 teaspoon bacon fat and heat it over medium-high heat with the butter and oil. Add the chicken parts and saute, turning, until all sides are browned, about 5 to 7 minutes. Add the onions and stir them around with the chicken for 3 minutes, then sprinkle curry powder, cayenne, and salt over and mix well. Remove breast and wing pieces and keep them warm. Pour the 3/4 cup of reserved chicken broth over the remaining chicken, bring to a boil, cover, lower heat, and simmer 20 minutes. Add the breasts and wings and simmer another 10 minutes.

Adapted from "The LL Bean Book of "New" New England Cookery"

Serves 4

Calories per serving: 441
Fat per serving: 29.0g
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