Nirvana Chicken (Passover)
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 59.16 ml margarine
- 14.79-29.58 ml red curry powder or 14.79-29.58 ml madras curry
- 118.29 ml fruity white wine, Riesling and Gewurztraminer are good
- 8 chicken pieces, approx. 13 . 5 lbs
- 236.59 ml Chinese duck sauce, Gold's brand is good
- 59.14 ml coconut, shredded
- 14.79 ml scallion, finely chopped
- 29.58 ml toasted almonds, finely chopped, peanuts if not making for Passover
directions
- Melt margarine in a saucepan and stir in the curry powder.
- Cook for 2-3 minutes and then add the wine.
- Remove from the heat.
- Wash and pat dry the chicken pieces and place in a roasting pan and baste with the curry sauce.
- Bake for 20 minutes at 350 degrees F.
- Spread the duck sauce over the chicken pieces and bake another 30 minutes, or until chicken is tender.
- Place chicken pieces on a serving platter.
- Heat the sauce and pan drippings in a clean 1 quart saucepan over a high flame and cook until the sauce is reduced by 1/3.
- Pour the sauce over the chicken and sprinkle with the coconut, scallions and nuts.
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