murgha kari (chicken curry with tomatoes)

Categories
Chicken
Indian
Curries
Yield
4 servings
MeasureIngredient
  This dish from the Punjab takes only 30 minutes to prepare. In india,
  Fresh tomatoes would be used in this dish.
4 mediums Onions, chopped
2 tablespoons Curry powder
½ cup Butter or cooking oil
1 cup OR 1 can (8-oz.) tomato sauce
2 teaspoons Salt
1 each Frying chicken (2 to 3 pounds)
¾ cup Hot water

Use a casserole or large skillet with lid. Cook onions and curry powder in butter for 10 to 15 minutes. Add tomato sauce and salt.

Disjoint and skin chicken, and place in sauce. Cook, uncovered, over medium heat, turning frequently until sauce becomes quite dry and chicken tests done with fork, about 15 minutes. Add hot water, cover pot, and cook over low heat for 5 minutes. Makes 4 servings. From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery - Vol. 6] Submitted By FRED TOWNER On 10-16-94

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