Indonesian Chicken from Good Housekeeping
Gently simmered chicken and sour cream, warmed with clove and curry powder.
4 hr 30 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 240 min · 270 min total
- medium
- 1
For the marinade, in a large bowl, mix sour cream with salt and garlic. Add chicken and turn to coat. Cover and refrigerate for at least 4 hours, turning often.
- 2
About 1 hour before serving, with a spatula, scrape excess sour cream from chicken and reserve it.
- 3
On waxed paper, coat the chicken with flour. In 12" skillet, over medium heat, in hot oil, cook chicken until browned on all sides. Stir in onion, curry powder, ginger, and 1/2 cup water; heat to boiling, stirring.
- 4
Reduce heat to low, cover skillet, and simmer 25 minutes or until chicken is done. With tongs, place chicken on warm platter.
- 5
Stir in reserved sour cream into liquid in the pan and heat 2-3 minutes, stirring and pour over chicken.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
