Chicken Curry

Name: Chicken Curry
Yield: 20
Ingredients: 6 lbs of chicken pieces (thighs, legs, and breast); 150g of melted butter; 3 cups of chicken broth; 8 cloves of garlic; 2 medium onions cut into small pieces; 8 cm of ginger grated coarsely; 3 tablespoons of curry powder; 1/2 cup of lemon juice; 1 1/2 teaspoons of salt; 3 green sprigs without husk, cut into thin slices; 2 finger peppers chopped (to taste)

1
6 lbs of chicken pieces (thighs, legs, and breast)
2
150g of melted butter
3
3 cups of chicken broth
4
8 cloves of garlic
5
2 medium onions cut into small pieces
6
8 cm of ginger grated coarsely
7
3 tablespoons of curry powder
8
1/2 cup of lemon juice
9
1 1/2 teaspoons of salt
10
3 green sprigs without husk, cut into thin slices
11
2 finger peppers chopped (to taste)

Ingredients

1
6 lbs of chicken pieces (thighs, legs, and breast)
2
150g of melted butter
3
3 cups of chicken broth
4
8 cloves of garlic
5
2 medium onions cut into small pieces
6
8 cm of ginger grated coarsely
7
3 tablespoons of curry powder
8
1/2 cup of lemon juice
9
1 1/2 teaspoons of salt
10
3 green sprigs without husk, cut into thin slices
11
2 finger peppers chopped (to taste)

Directions

1
Remove the skin and excess fat from the chicken pieces
2
Put them in a large pot with the butter and set aside
3
Blend well in a blender 1 1/2 cups of chicken broth with the remaining ingredients, except for the green sprigs and finger peppers
4
Add to the pot with the chicken and bring to medium heat
5
Cover and cook until the meat is tender
6
Remove the chicken from the sauce and let it cool
7
Debone and shred the meat
8
Return the pot to the stove with the sauce, add the green sprigs, and simmer until they're soft (do not allow them to disintegrate)
9
Add the shredded meat, finger peppers, and remaining chicken broth, then stir well
10
Serve hot, garnished with sliced bananas, grated coconut, chutney, toasted almonds without shells, sliced avocado, tomato, and pineapple.