Its a tender chicken dish with subtle tomato sauce.
3-1l frying chicken, cut up
1/2 cup Gold Medal flour
1 tsp salt
1/2 tsp paprika
1/2 cup oil
1 clove garlic, chopped
1 can (1lb) tomatoes (2 1/2 cups)
1 cup hot water
1 tsp salt
1 tsp curry powder
1/2 tsp each parsley, thyme
1/4 tsp pepper
3 to 4 cups cooked rice
Shake chicken in paper bag with flour, salt, pepper and paprika. Brown chicken on all sides in hot oil. Add onion and garlic and saute until onion is transparent. Add tomatoes, water and seasonings. Bring to boil. Cover and cook over low heat 45 minutes or until tender. Serve with fluffy white rice.
4 to 6 servings.
Tmc cooked this dish on her own. She did a wonderful job.
My only suggestion would be to start small on the oil and gradually add to it if need be.
The meal was very flavorful.
3 comments:
I remember cooking this as a teenager in the mid 1970's from the 1961 betty crocker cookbook!Every one loved it. You might find it interesting that this cookbook is considered rare and valuable, fetching as much as $325 on ebay if in new condition!
One of our favorites
I have this 1961 cookbook and used this recipe in the 1970s and it was a consistent favorite.
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