Chicken korma curry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Fryer (2 1/2 lbs), cut up |
| 2 | eaches | Onions |
| 1 | each | Garlic clove |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Powdered ginger |
| 1 | pint | Yogurt |
| ½ | cup | Butter or margarine |
| ½ | teaspoon | Turmeric |
| ½ | teaspoon | Ground cumin seed |
| ¼ | teaspoon | Mustard seed, crushed |
| 4 | eaches | Peppercorns, crushed |
| Seed from 2 cardamom pods, crushed | ||
| ½ | cup | Water |
Directions
Cut chicken in 12 pieces and prick with fork. Dice 1 onion and crush in a mortar with garlic and the salt. Add with ginger to yogurt. Mix with chicken pieces and marinate for 30 minutes to 1 hour. Slice remaining onion and saute lightly in the butter. Add turmeric, cumin seed, and mustard seed and cook over low heat for 1 minute. Add chicken mixture and cook uncovered, over high heat, stirring occasionally, until sauce cooks down, about 25 minutes. Add peppercorns, cardamom, and water. Cover, and simmer for 15 to 20 minutes, or until chicken is tender, adding more water if necessary to prevent sticking. (Gravy should be thick and adhere to chicken.) Makes 4 servings. From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery - Vol. 4] Submitted By FRED TOWNER On 10-16-94