East Indian Chicken
East Indian Chicken is an moderately easy dinner. Made with 1 (1 lb. 13 oz.) can cling peach halves, 1/4 c. butter or margarine, 1 tsp. curry powder, 1 tbsp. minced onion flakes and 2 tbsp. wine vinegar or cider vinegar plus 1 tbsp. sugar, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Drain peaches, saving 1/4 cup syrup.
Melt butter or margarine in saucepan; add curry and simmer for 5 minutes.
Remove from heat; stir in onions, vinegar and reserved syrup.
Baste chicken with sauce and place on roasting pan lined with aluminum foil. Bake at 400Β° for 1 hour, basting and turning every 15 minutes. Add peach halves.
Baste with sauce and bake 10 minutes longer. Serves 4.
π· Perfect Pairings
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