Chicken Curry
Although it is believed that curry dishes traditionally come from India, the first European curries came from a combination of spices the British concocted as they tried to emulate the flavors in Indian cooking. The spicy flavor has grown to be a great favorite.
Preparation Time: 20 minutes
Cooking Time: 20 minutes (final)
Ingredients:
• 2 lbs chicken pieces
• 2 large onions, chopped
• 4 cloves garlic, minced
• 15 oz can tomatoes, chopped
• 1 teaspoon of each of the following: cumin, coriander, turmeric, garam masala, cayenne pepper
• ½ oil
• 1 ½ teaspoons ginger chopped
• ½ cup water
• 1 tablespoon lemon juice
• ½ cup yogurt
• Salt to taste
• 2 tablespoons cilantro, chopped
Method:
In large skillet, brown chicken in hot oil. Set aside. Add onions, garlic and ginger to the skillet and sauté for a few minutes on medium high. Stir in all spices except for garam masala. Add a little water (about a teaspoon) to keep from sticking. Stir well, cooking for a minute or two.
Add tomatoes, yogurt and ½ the cilantro. This is where you can add a teaspoon (or less) of salt if desired. Stir well again. Add chicken, water and mix, coating meat with the sauce. Bring to a boil and sprinkle garam masala and cilantro over chicken. Lower heat and cover. Simmer for twenty minutes. Serves 4.
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