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Reviews Date of last review
Sat February 19, 2011
Recommended By Average Price Average Rating
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Description: Wonderful and pungent and spicy chicken curry...Nothing like the American version.
Ingredients: 1 medium frying chicken, skinned
3 teaspoons salt
1/2 cup vegetable oil
1 1/2 cups onion -- finely chopped
1 Tablespoon garlic -- finely chopped
1 1/2 teaspoons scraped ginger root -- finely chopped
1 teaspoon ground cumin
1 tsp turmeric
1 teaspoon ground coriander
¼ teaspoon ground hot red pepper
¼ teaspoon ground fennel or fennel seeds pulverized with a mortar and pestle
1/2 cup water
1 cup chopped tomatoes
2 tablespoons fresh coriander -- finely chopped
8 oz unflavored yogurt or sour cream.. (I prefer sour cream)
1 teaspoon garam masala
1 tablespoon fresh lemon juice
How To Prepare: Pat chicken pieces dry with paper towels and sprinkle them with 2 teaspoons of the salt. In a heavy 10-12 inch skillet, heat the oil over high heat until a drop of water flicked into it splutters . Add the chicken and fry for 3-4 minutes, turning the pieces about with a spoon until they are white and somewhat firm. (chicken will not be cooked through y et) Transfer the chicken to a plate.
Add the onions, and garlic and ginger to the oil remaining in the skillet and stirring constantly, fry for 7 or 8 minutes or until the onions are soft and golden brown. Reduce the heat to low. Add the cumin turmeric, ground coriander, red pepper, fennel, and just a bit of the water.Sir constantly and fry for a couple of minutes…. Stir in
tomatoes, with the juice… 1 tablespoon of the fresh coriander, the yogurt (or sour cream) and the remaining teaspoon of salt.


Increase the heat to moderate and add the chicken and any juices that have accumulated in the plate. Pour in the remaining water. Cook until the sauce begins to simmer, meanwhile turning the chicken about in the sauce to coat the pieces evenly.


Sprinkle the top with the garam masala and the remaining tablespoon of fresh coriander, turn the heat down to low, cover tightly, and simmer for 20 minutes, or until the chicken is tender. I like it to be falling apart tender….. Place it in a large bowl along with the sauce ….. I like to serve this with a side of something my friend calls “Raita”
Number of Servings: 4
Preparation Time: 2 hours
Effort (Easy, Average, Difficult): Average
Senior LCF Member
 
Posts: 591
Registered: April 2007
Location: Tennessee



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