Chicken Curry

• 14 cup milk
• 1 egg
• 1 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 12 teaspoon seasoning salt
• 12 teaspoon cracked pepper
• 1 12-2 lbs boneless skinless chicken thighs
• 13 cup canola oil
• 2 tablespoons curry powder
• 12 teaspoon garam masala
• 1 onion, sliced
• 1 teaspoon soy sauce
• 3 cups chicken broth (I use Better Than Bouillon)
• 2 cups cooked rice

1. Preheat oven to 300F.
2. In a dutch oven or oven proof pan, heat canola oil over medium heat.
3. Whisk egg and milk together in a bowl.
4. Combine 1 cup of flour, seasoning salt and cracked pepper in a resealable plastic bag.
5. Dip chicken in egg wash. Place in flour bag and shake to coat.
6. Shake to remove any excess.
7. Place chicken in the oil and fry just to brown, about 3 minutes per side.
8. Transfer to paper towel lined plate.
9. (Note: Dont over crowd the pan, you can fry the chicken in batches if you need to.
10. ).
11. Once all of the chicken is browned, reserve 3 tablespoons of the pan drippings.
12. Whisk in 2 tablespoons of flour, cook 1 minute.
13. Whisk in 2 tablespoons of curry powder, cook 1 minute.
14. Whisk in chicken broth, soy sauce and garam masala.
15. Bring to a boil.
16. While you are waiting for the curry to boil, slice your chicken pieces (Note: Since the chicken will not be cooked all the way through at this point it is important to slice it on a separate cutting board so you dont cross contaminate with the rest of your dinner.
17. If you dont feel like cutting it, no worries, it is just fine whole as well.
18. ).
19. Once the curry starts to boil, add the onion and chicken.
20. Transfer to the oven and cook uncovered for 1 hour, stirring occasionally.
21. Remove from oven.
22. Spoon over rice and serve.

milk, egg, flour, flour, salt, cracked pepper, chicken thighs, canola oil, curry powder, garam masala, onion, soy sauce, chicken broth, rice

Taken from www.food.com/recipe/chicken-curry-367922 (may not work)