On Fri, 19 Apr 2013 15:01:53 -0400, jmcquown >
wrote:

>On 4/19/2013 2:50 PM, Gary wrote:
>> Robert Klute wrote:
>>>
>>> 7 Tbs Ghee (butter)
>>
>>> Heat ghee (butter) in pot,
>>
>> I'm just wondering where you live?
>> Never heard of butter being called ghee.
>>
>> G.
>>
>Ghee is clarified butter. Used in a lot of Indian cooking.
>
>If he thinks this is what the OP would call a "simple" chicken stew,
>he's sadly mistaken.

Actually it is pretty simple. It is a one pot dish and the chicken does
not need to be browned. Main issue is having all the spices on hand,
which I do, but they are cheap at any Indian grocery. I did list the
full bore instructions, but it can be easily simplified -

Measures are approximate. Use chicken parts. Use canned tomatoes.
Just chop green chilies, don't deseed. Just grate ginger, don't peel.
Use red chili flakes or cayenne, instead of whole, dry, red chilies,
press the garlic, and use coriander powder instead of pounding/milling.
Mise is less than 5 minutes. After that it is just tossing the
ingredients into the pot - fat, dry spices and garlic, tomatoes, fresh
herbs & spices, chicken - then simmer, add finishing spices, done.