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Monday, March 30, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Pamela Bridges
  • 2-3 lbs. whole chicken
  • 3 TBS curry powder
  • 1 tsp. salt
  • 1 TBS black pepper
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 3 small potatoes, diced
  • 1 tsp. ginger
  • 1 tsp. garlic powder
  • 2 tsp. fresh thyme
  • 2 TBS olive oil
Cut chicken into medium-size pieces. Rinse in cold water. Mix chicken along with all ingredients and marinate in the refrigerator overnight. Heat large skillet with olive oil and add marinated chicken. Cook an hour and 15 minutes. Serve with rice (see recipe).
(This recipe was contributed as part of a "Cook of the Week" feature.)

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