Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | -JUDI M. PHELPS |
| 3 tablespoons | Butter |
| 2 mediums | Onions; chopped |
| 3 mediums | Garlic cloves; chopped |
| 2½ pounds | Chicken pieces; skin removed |
| \N \N | Salt |
| 3 mediums | Fresh tomatoes; diced OR |
| 1 \N | Can plum tomatoes (14-16 oz) drained and diced |
| 1 teaspoon | Curry powder |
| ¼ \N | To 1/2 tsp. cayenne pepper |
| ¼ teaspoon | Turmeric |
| 3 \N | Cardamom pods |
| 2 \N | Whole cloves |
| 1 \N | Cinnamon stick (about 3-in.) |
| 1 tablespoon | Distilled white vinegar |
| ⅓ cup | Chicken stock or broth |
| ½ cup | Unsweetened coconut milk; optional |
Heat butter in a casserole, add onions, and cook over medium-low heat until softened. Add garlic, then chicken pieces and brown lightly, stirring. Add salt, tomatoes, curry powder, cayenne pepper, turmeric, cardamom, cloves, cinnamon stick, vinegar, and chicken stock. Bring to a boil. Stir in coconut milk. Cover and simmer until chicken is tender, about 35 minutes for breast pieces, about 50 minutes for leg and thigh pieces. If you would like a thicker sauce, uncover, remove chicken, and simmer sauce until thickened. Return chicken to sauce. Taste sauce and adjust seasoning.
Serve hot. Source: Faye Levy's International Chicken Book.
Shared and MM by Judi M. Phelps. QNTJ65A, Prodigy