Curry
Chicken
1/4 c. vegetable oil
2 or 2 1/2 qt. Dutch oven or deep fryer skillet
Salt (season to taste)
Black pepper (season to taste)
Chopped chives (season to taste)
Chopped onions (season to taste)
1 tbsp. sugar

Marinate chicken parts with salt, pepper, chives and onion. An hour or two before cooking, heat 1/4 cup oil, then sprinkle 1 tablespoon sugar into hot oil; wait until sugar is slightly brown. Add marinated chicken; then add 2 tablespoons of curry. Mix and stir well under medium heat. Keep covered and simmer until chicken is cooked. NOTE: If chicken begins to stick, add water and keep to taste (salt, black pepper, etc.) Serve over rice/pasta.