Curried chicken (northern india)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chickens; cut up skin and fat removed | |
| 2½ | pounds | Onions; peeled |
| 1 | 2\" piece of peeled ginger | |
| 8 | Garlic cloves | |
| 1 | cup | Butter or margarine |
| 4 | tablespoons | Tomato paste |
| 8 | Cardamom pods; crushed husks discarded | |
| 3 | teaspoons | Salt |
| 1½ | teaspoon | Red pepper |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Ground coriander |
| ½ | teaspoon | Turmeric |
Directions
Remove skin and fat from chicken; set aside chicken.
Cut up onions and place in blender container with ginger and garlic.
Blend until liquid.
Melt margarine in a wide pot. Add onion mixture and cook until it begins to brown. Add tomato paste and all the spices and stir to combine. Bring to a boil. Add chicken pieces, bring to a boil, reduce heat and simmer 40 minutes for dark meat, 30 for white meat.
Serve with rice.
Yield: 8 to 12 servings as part of a large meal.
From Louisville pediatric cardiologist Surgeet Singh in Food Editor Sarah Fritschner's 01/28/90"Home Cooking Indian Style" article in "The (Louisville, KY) Courier-Journal 'Magazine.'" Pg. 26. Typed for you by Cathy Harned.
Submitted By CATHY HARNED On 12-14-94