Lemon Curry Chicken
Take the chicken, dip into eggs or margarine, roll in bread crumbs. Put in oven at 400. (For cutlets I often use 350-375.) While it's there for about a half hour (15-20 for cutlets), mix together the following:
1 cup sugar (or less - Imma) (or more! - Ez)Take out the chicken, place half the mixture on one side of each piece, the other half on the other side. (Ez: Or be lazy and put most of it on one side, if it's cutlets.) Put it back in the oven. Check it once in a while. When it looks just about done, take it out. When it looks really done, you probably left it in too long. When it turns black, you have serious issues. Good way to gauge - if the mixture not on pieces in the pan looks pretty dry, take it out.
1 tsp curry (no more - might be even less, like 1/2 tsp)
1 tsp paprika
2 tbsp lemon juice
dash of pepper (woohoo, a dash! more than pinch...)
I was never a big curry person.ReplyDelete
i miss LA. hope you're having an excellent time!
don't put that chicken with lemon on alumunium pan bc i learn in chemistry in my high school that u shouldn't cook lemon chicken in aluminuim or something happen which i forgot what is it.ReplyDelete
wow! Cleveland is in the playoffs and this is what's on your blog??? i am NOT impressed!ReplyDelete
Mmm. I think I'm going to try this recipe for this half of yom tov. Although it would be nice if you could give a more, um, precise timing as to how long the chicken should be in the oven after it's dressed :P.ReplyDelete
Also, do you flatten the cutlets with a mallet or what?
JBM - It's the only thing I eat with curry...ReplyDelete
Sarah - I'll send your regards! :P
S&S - Interesting! I didn't know that...
Rea - See above!
The Apple - Nope, I'm lazy. I use my eyes... sometimes that works, other times not. :P
lol thanx :)ReplyDelete
though a bit too warm if you're picky) weather.ReplyDelete
It has been relatively cold here. Wimpy Midwesterners. ;)