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4 servings1 medium onion, halved 2 tablespoons CRISCO Oil 1 to 2 tablespoons curry powder 2-1/2 to 3-pound broiler-fryer chicken, cut up 1 can (16 ounces) whole tomatoes, undrained, cut up 2 medium white potatoes, peeled and cut into eighths 1 teaspoon salt 3 to 4 cups water 2 cans (15 ounces each) butter beans, drained 1 tablespoon lemon juice Hot cooked rice (optional) Cut one onion half into 4 pieces. Set aside. Chop remaining half. Heat Crisco Oil in Dutch oven. Add chopped onion. Sauté over moderate heat until tender. Stir in curry powder. Cook, stirring constantly, 1 minute. Add chicken. Stir to coat with curry mixture. Stir in tomatoes, potatoes, salt, and remaining onion. Add enough water to just cover mixture. Heat to boiling. Cover. Reduce heat. Simmer, stirring occasionally, 1 to 1-1/4 hours, or until chicken is tender and meat near bone is no longer pink. Remove 1/2 cup cooking liquid and place in blender pitcher. Add 1 can butter beans. Blend until smooth. Add blended mixture, lemon juice and remaining 1 can butter beans to chicken. Mix well. Serve with hot cooked rice, if desired. |
