Indian Chicken Curry

Ingredients

• I really don't know if this is the recipe you want, just saw this and hoped it would be it.
• 2-1/2 lbs. skinned chicken legs, thighs and divided breasts
• 3 t salt, divided
• 1/2 c vegetable oil
• 1-1/2 c finely chopped onion
• 1 T minced garlic
• 1-1/2 t finely minced fresh ginger root
• 1 t ground cumin
• 1 t turmeric
• 1 t ground coriander
• 1 t ground cayenne pepper
• 1/4 t ground fennel seed
• 1/2 c water, divided
• 1 c chopped fresh or canned tomatoes, drained
• 2 T finely chopped fresh coriander, or parsley
• 1/2 c unflavored yogurt
• 1/2 t cinnamon
• 1/4 t ground cardamom
• 1 T fresh lemon juice

Directions

Rinse chicken pieces, pat dry with paper towel and sprinkle with two teaspoons of the salt. In large, heavy skillet, heat oil until a drop of water flicked into it sputters instantly. Add chicken and fry three to five minutes, turning pieces with a spoon until they are white and sightly firm. Transfer chicken to plate and set aside. To remaining oil, add onion, garlic and ginger and fry until onion is soft, about 5 minutes. Reduce heat to low, add cumin, turmeric, coriander, cayenne pepper, fennel and one tablespoon water. Fry for one minute, stirring constantly. Stir in tomatoes, fresh coriander or parsley, yogurt and remaining teaspoon salt. Increase heat to moderate and add chicken and any juices that have accumulated on the plate. Pour in remaining water and bring to a boil, turning chicken pieces to coat evenly. Sprinkle top with cinnamon and cardamom, cover tightly and simmer until chicken is tender, about 20 minutes. Arrange on platter and sprinkle with lemon juice. Makes 4 to 6 servings.

Submitted 6/13/05.
Source: Detroit Free Press Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Indian Chicken Curry