(Classic Tender Chicken Curried in Yogurt and Himalayan Herbs)

INGREDIENTS

  • 2 lbs. chicken, black and white, skinned, boned, and cut into 1.5-in. cubes
  • 2 cups onion, chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon curry powder
  • 1/2 teaspoon chili powder
  • 5 dried red chilies
  • 1 bay leaf
  • 4 green cardamom, bruised
  • 1 cup yogurt
  • 1 cup broth or water
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon turmeric
  • 4 tablespoons cooking oil
  • Salt and Pepper
  • 2 tablespoons chopped cilantro for garnish

DIRECTIONS

  • In a large bowl, season chicken pieces with salt and pepper.
  • Heat oil and brown chicken.
  • Reserve brown chicken in a plate.  Drain excess oil.
  • In a non-stick sauce pan, heat oil.
  • To the hot oil, add whole red chilies and bay leaf; fry for 30 sec.
  • Add turmeric and chopped onion, and fry until brown.
  • Put garlic and ginger into the onion mixture; fry for 30 sec.
  • To this mixture, add cumin powder, curry powder, chili powder, bruised cardamom, salt and pepper; mix well for a minute or so.
  • Transfer browned chicken pieces into the spice mixture; stir well.
  • Add yogurt and broth to the chicken mixture; set heat to low and let simmer until chicken pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 min.  When cooked, turn off the heat and add chopped cilantro to garnish. Serve hot with rice and roti (flat bread).

Source: http://nepalicooking.tripod.com/poultry.htm
Author: Tulsi Regmi

Originally posted 2009-12-11 12:06:34.


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