• CHICKEN CURRY
  • Ingredients: 1/2 cup olive oil 1/2 large onion, sliced 1/2 teaspoon crushed ginger root 2 to 3 cloves garlic 1 small tomato, chopped 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1 cardamom pod, crushed 3 whole cloves 3 peppercorns Dash ground turmeric 1/4 teaspoon paprika 1 stick cinnamon 1 (2 1/2-pound) chicken, cut up Salt 1/2 cup yogurt Cilantro leaves Spiced Rice (recipe below) Procedure: Heat oil in Dutch oven. Add onion and cook until golden. Add ginger root, garlic, tomato, cumin, coriander, cardamom pod, cloves, peppercorns, turmeric, paprika and cinnamon stick. Saute 2 minutes. Add chicken. Season to taste with salt. Cook over high heat until golden brown on both sides. Stir in 1 4 cup yogurt. Bring to boil. Cover and simmer over low heat 30 minutes, or until chicken is tender, adding small amount of water if mixture becomes too dry. Remove chicken pieces to platter. Skim fat from sauce. Stir in remaining yogurt. Pour over chicken and sprinkle with cilantro. Serve with Spiced Rice. Makes 2 to 3 servings. Spiced Rice Ingredients: 1/4 cup clarified or unsalted butter 1/4 cup chopped onion Dash ground saffron 1/4 teaspoon ground cloves 3 peppercorns 1 cardamom pod, crushed Dash ground cinnamon 1 cup basmati rice 2 cups water Procedure: Melt butter. Add onion and cook until tender. Stir in saffron, cloves, peppercorns, cardamom and cinnamon. Saute 2 minutes. Add rice and saute 1 minute. Add water. Bring to boil. Reduce heat and cook, covered, over low heat until liquid is absorbed and rice is flaky and dry. Makes 4 servings.

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