Chicken uberraschung

Dec. 04, 1980

2 frying chickens, cut into about 8 pieces each

Salt and pepper

1/4 pound butter

1 large yellow onion, thinly sliced

1 green pepper (sweet) thinly sliced

1/2 teaspoon garlic powder or minced fresh garlic

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon chopped parsley

1/2 teaspoon powdered thyme

1/2 teaspoon oregano

1 and 1/2 tablespoons (or to taste) curry powder

4 cups tomato juice

Sprinkle chicken pieces with salt ad pepper and saute in the 1/4 pound butter until golden brown. Remove chicken to a warm platter and keep warm. To butter remaining in pan, add the onion and pepper, saute slowly until both appear glossy. Mix remaining ingredients (including extra salt and pepper) into tomato juice. Add this to the onion and pepper and cook slowly for about 5 minutes (at a simmer) to blend favors.

In a 3-quart casserole, arrange chicken, pour sauce over and bake, covered. In 350-degree oven for one hour. Serve to 8 over rice or noodles.