Indian Chicken Curry Recipe

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.