Click for NEWS Click for SPORTS Click for ACCENT Click for OPINION Click for OBITUARIES Click for CALENDAR Click for CLASSIFIEDS Click for ARCHIVES Click for SPECIALSECTIONS
Subscribe  •  Business Directory  •  Recipes  •  The Stroller  •  Weddings  •  School Menus  •  Community Links  •  VA Lottery  •  Contact Us
Monday, April 27, 2015
News Search   

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.)

PHCC - Click for Website
Joe Cobbe CPA - Click for Website
The Spencer Group - Click for Website
Rives S. Brown Realtors - Click for Website
McKinney - Lennox Industries - Click for Website
A-CO - Click for Website
The Eye Site - Click for Website
Lockman & Associates - Click for Website
New College Institute - Click for Website