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

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