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. 4. 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. 5. Reduce heat to low, cover skillet, and simmer 25 minutes or until chicken is done. With tongs, place chicken on warm platter. 6. Stir in reserved sour cream into liquid in the pan and heat 2-3 minutes, stirring and pour over chicken. ---------------------------------------------------------------------------
Nutrition
Ingredients
