Curry Chicken

As always with Indian curry chicken, there are more recipes than you
can eat. And then we are not even talking about all the other chicken
curries..

This is the one I use myself for 2 people.
It is basically frying the spices, blend, add chicken and ready in 1
hour.

2 times 2 tablespoons oil
1/2 chicken, cut into (10) pieces
1 onion, finely chopped
2 cloves garlic, finely chopped
1 inch (2,5cm) fresh root ginger, finely grated
3 cardamom pods
1 teaspoon cinnamon powder
1 clove
1/2 teaspoon fennel seeds
1 teaspoon paprika
2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon turmeric
5 oz (150 gr) yogurt(1 little pot)
1 big potato, diced in 12 pieces
3 tomatoes, peeled and chopped
1 tsp salt
1 tsp sugar
leafs from 2 sprigs of coriander

Heat 2 tablespoons of oil in a pan, add the onion, garlic,
ginger, cardamom seeds, cinnamon, cloves and fennel seeds and fry until
the onion is golden.
Add the paprika, ground coriander, cumin, chili powder and
turmeric and continue to fry until the oil runs free from the spice
mixture.
Drain off the oil, stir in the yogurt and : puree in a blender or
food processor until smooth.
Fry the chicken pieces in the remaining oil for 5 minutes.
Add the blended spice mixture, the potato, tomatoes, salt and
cook over low heat for about 30-45 minutes : until the meat and
vegetables are done.
To serve : add extra salt to taste and sprinkle with the
coriander leaves.

If you like the texture of yogurt to be intact, then only add the
yogurt just before serving.

Stef
How to cook healthy for 2 or more at:
http://www.theskinnycook.com

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/