Chicken (2 breasts quartered, 4 drumsticks, 4 thighs, skinned)
1 tsp. salt
1/2 to 1 tsp. turmeric
2 tsp. paprika
2 tbsp. oil
1/2 to 1 c. onion, sliced
2 c. chicken stock or bouillon

Combine salt, turmeric, and paprika, dust chicken pieces. Brown chicken in Dutch oven or deep electric skillet. Add onion, saute. Add chicken stock or bouillon, cover, simmer. Uncover, remove chicken to platter.

Thicken sauce with:

1-2 tbsp. cornstarch
2-4 tbsp. water

Mix together. Add 1 cup buttermilk to thickened sauce. Heat, but do not boil. Serve sauce over chicken and hot rice.