Chicken Ceylon Style (Sri Lanka)

• 1 cup buttermilk
• 1 tablespoon garlic powder
• 2 - 2 1/2 lbs fryer chickens, cut in pieces
• 2 tablespoons butter or 2 tablespoons oleo
• 2 onions, chopped fine
• 1 1/2 tablespoons salt
• 1/2 tablespoon ginger
• 1 tablespoon curry powder
• 1 tablespoon cornstarch

1. Mix buttermilk and garlic powder in bowl. Add chicken and let marinate 2 hours or more. Baste and turn often.
2. Melt butter in a deep skillet and saute onions 10 minutes, stirring frequently.
3. Meanwhile, mix salt, ginger, curry and cornstarch together in a small bowl and sprinkle over onions, stirring until well blended.
4. Drain the chicken (reserve the buttermilk) and cook the chicken in the same skillet until lightly browned. Stir in buttermilk. Cover and cook over low heat 1 1/2 hours or until chicken is tender. Baste frequently.

buttermilk, garlic, fryer chickens, butter, onions, salt, ginger, curry powder, cornstarch

Taken from www.food.com/recipe/chicken-ceylon-style-sri-lanka-423968 (may not work)