Chicken Curry Recipe 2

• 3 lb. chicken (with liver and gizzard)
• 1/3 cup butter
• 2 onions, sliced thinly
• 1 tablespoon curry powder
• 2 teaspoons salt
• Boiling water
• 1 teaspoon vinegar

1. Clean chicken and cut it into serving pieces.
2. Put butter in a hot frying pan; add chicken and cook ten minutes.
3. Add liver and gizzard and cook 10 minutes longer.
4. Cut onion, and add to chicken with curry powder and salt.
5. Add boiling water to cover and simmer until chicken is tender.
6. Remove chicken; strain. If sauce is too thin, and add small amount of flour to thicken. Stir well.
7. Pour gravy over chicken, and serve with a rice or Turkish pilaf.

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