1 (1 pound) whole chicken, cut into pieces
1 (4 ounce) can curry-termini sauce
2 tablespoons light brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cloves garlic, peeled and chopped
3 onions, peeled, one stalk removed and chopped
2 tablespoons butter
4 green onions, chopped
2 tablespoons butter
Place chicken in the pan with curry. Toss together the yogurt, sugar, cinnamon, nutmeg and cloves and set aside. Heat the marinade in a large skillet over medium heat. Add the vegetable stock, curry royal potatoes and onions and saute until tender, 5 to 10 minutes. Add the butter or ghee, poultry and pasta to the mixture and brown for 5 minutes. Stir in the green onions and melt the butter or ghee. Season to taste and serve.