Sunday, July 4, 2010

Chicken Curry with Yogurt

Another dish that is full of flavor, but ultimately not that hard to assemble. Holds well, and smells up the whole house in a good way!

Chicken Curry with Yogurt

1 tomato, chopped
1/2 tsp cinnamon
1 tsp cardamom
4 whole cloves, crushed
4 whole peppercorns, crushed
1/2 tsp cumin seeds, crushed
4 small hot green chiles (serranos, seeded, stemmed and chopped)
1/4 tsp turmeric
1 tsp cayenne
1 1" piece ginger, peeled and grated
2 cloves garlic, peeled and minced
1 c yogurt
1 3-lb chicken, cut up
3 medium potatoes, peeled and cut into 1" cubes
1/4 c vegetable oil
2 onions, sliced fine
1/2 c water
cilantro for garnish

Combine tomato, cinnamon, cardamom, cloves, peppercorns, cumin seeds, chiles, turmeric, cayenne, ginger, garlic, and yogurt to make a marinade.
Toss the chicken pieces in the marinade to coat and allow to marinate, covered, for at least 2 hours in the fridge.

Place potatoes in a pan and cover with water. Boil them for about 15 minutes, then drain. Heat oil in a lage skillet. Saute onions until they are golden-brown, about 10 minutes.
Remove onions and drain. Add potatoes to the oil (adding more oil if necessary) and fry them until they are slightly crisp, at least 5 minutes. Remove the potatoes, drain and reserve them.
Combine onions, the marinated chicken, any remaining marinade, and the 1/2 c water in a large skillet. Cook, covered, over low heat unti lthe chicken is very tender, at least 35 minutes. During the last 15 minutes, add the poatoes and cook, stirring occasionally. Serve garnished with the cilantro leaves.

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