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CHICKEN KORMA CURRY

Category:    Chicken, Spicy, Curry
Yield: 4 servings
 
      1    Fryer (2 1/2 lbs), cut up         1/2 ts Turmeric
      2    Onions                            1/2 ts Ground cumin seed
      1    Garlic clove                      1/4 ts Mustard seed, crushed
      1 ts Salt                                4    Peppercorns, crushed
    1/8 ts Powdered ginger                          Seed from 2 cardamom pods,
      1 pt Yogurt                                   -crushed
    1/2 c  Butter or margarine               1/2 c  Water
 
  Cut chicken in 12 pieces and prick with fork. Dice 1 onion and crush in a
  mortar with garlic and the salt. Add with ginger to yogurt. Mix with
  chicken pieces and marinate for 30 minutes to 1 hour. Slice remaining onion
  and saute lightly in the butter. Add turmeric, cumin seed, and mustard seed
  and cook over low heat for 1 minute. Add chicken mixture and cook
  uncovered, over high heat, stirring occasionally, until sauce cooks down,
  about 25 minutes. Add peppercorns, cardamom, and water. Cover, and simmer
  for 15 to 20 minutes, or until chicken is tender, adding more water if
  necessary to prevent sticking. (Gravy should be thick and adhere to
  chicken.)
  
  Makes 4 servings.

 

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