6 chicken half-breasts
1 c. sour cream or buttermilk (cultured)
2 tsp. salt
1 clove garlic, cut in pieces (optional)
1/4 c. flour
1 to 3 tbsp. fat or oil, as needed
1/4 c. chopped onion
1/4 c. water
1 tbsp. flour
1/4 tsp. ginger
1 clove, whole
1 1/2 tsp. curry powder
2 tbsp. almonds, chopped or slivered, toasted or
2 tbsp. coconut, shredded

Marinate chicken in sour cream or butter milk, combined with salt and garlic, for 1 hour. Drain chicken; reserve liquid. Roll chicken pieces in 1/4 cup flour. Grown in hot fat, about 10 minutes. Add water, cover, and cook slowly until chicken is tender - about 1 hour. Add onion and cook until tender. Skim off fat. Remove garlic from sour cream or buttermilk. Add slowly to chicken mixture. Stir constantly until thickened. Remove clove. Serve chicken topped with sauce and garnished with almonds or coconut.

Calories per serving: About 300 if made with sour cream; about 230 if made with buttermilk.

Menu suggestions: Serve with rice, minted peas, and a pineapple salad. Have fruit for dessert.