Recipe

Chicken Curry - Authentic Recipe

	1fastknife / All my dishes 1 year, 6 months ago This medium-hot recipe gets it's zing from the freshly ground spices and its creamy texture from the yoghurt. Double the cayenne for more heat. Prep:30m Cook:30m Servings:4	1fastknife
	chicken curry indian

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Ingredients

2 to 2 1/2 pounds skinned chicken legs and thighs and boned, skinned, split chicken breasts

3 teaspoons salt

½ cup vegetable oil

1½ cups finely chopped onions

1 tablespoon finely chopped garlic

1 ½ teaspoons scraped, finely chopped fresh ginger root

1 teaspoon ground cumin seeds (mortar and pestle)

1 teaspoon turmeric

1 teaspoon ground coriander seds (mortar and pestle)

1 teaspoon cayenne

¼ teaspoon ground fennel seeds (mortar and pestle)

½ cup water

1 cup diced canned tomatoes

2 tablespoons finely chopped fresh coriander

½ cup unflavored yoghurt

1 teaspoon garam masala (East Indian Specialty Store)

1 tablespoon fresh lemon juice

Directions

Pat the chicken pieces dry with paper towels and sprinkle them with 2 tea-spoons of the salt. In a heavy 10- to 12-inch skillet, heat the oil over high heat until a drop of water flicked into it splutters instantly. Add the chicken and fry for 3 or 4 minutes, turning the pieces about with a spoon until they are white and somewhat firm. Transfer the chicken to a plate.

Add the onions, garlic and ginger to the oil remaining in the skillet and, stir-ring constantly, fry for 7 or 8 minutes, or until the onions are soft and gold-en brown. Reduce the heat to low, add the cumin, turmeric, ground coriander, red pepper, fennel and 1 tablespoon of the water, and, stirring constantly, fry for a minute or so. Stir in the tomatoes, 1 tablespoon of the fresh cori¬ander, the yoghurt 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. Bring to a boil, 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, reduce the heat to low, cover tightly, and simmer for 20 min¬utes, or until the chicken is tender but not falling apart.

To serve, arrange the chicken attractively on a heated platter, pour the sauce remaining in the skillet over it, and sprinkle with the lemon juice.

Serve with steamed long-grain rice and mango chutney

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