CURRY CHICKEN IN GRAVY
I've been cooking curry chicken this way for a long time. This is my version of curried chicken. I have warn you that this is not very health conscious. I make this only once or twice a year, but it's so good and simple to make.
Provided by jody 5
Categories Chicken Thigh & Leg
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Wash chicken.
- In a medium bowl combine flour and 2 Tablespoons of curry powder; mix well.
- Coat chicken well with flour mixture.
- In a large fry pan or cast iron pan melt butter on a medium heat. Do not burn butter.
- When butter is hot add chicken to pan giving plenty room to turn chick easily.
- After chicken is added to pan turn heat to medium high.
- Fry chicken til done (about 20 minutes) flipping every 5 minutes.
- When chicken is done remove chicken to large bowl or serving plate turn heat to low.
- In a large bowl combine soup, milk and 1 Tablespoon of curry powder mix well.
- Add soup to pan with chicken drippings; stir well and warm through.
- Pour soup over chicken. I pour half the soup over the the chicken and save the other half for gravy for the whipped potatoes.
- Serve hot. ENJOY.
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