|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Frying chicken pieces||5 Pound|
|Water||2 Cup (32 tbs)|
|Instant chicken broth granules||2 Teaspoon|
|Diced onion||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Flour||1⁄4 Cup (4 tbs)|
|Curry powder||1 Tablespoon|
|Ground coriander||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Canned whole tomatoes||1 Pound, drained (1 Can)|
|Grated lime rind||2 Teaspoon|
|Fresh lime juice||2 Tablespoon|
|Plain yogurt||8 Ounce (1 Container)|
Melt 1/4 cup butter in Dutch oven.
Brown chicken pieces; remove to paper toweling.
Pour off fat.
Add water and broth crystals to pan; bring to boiling.
Add chicken; lower heat.
Cover and simmer 20 minutes until chicken is tender.
Re-move chicken to 3-quart ovenppof serving dish.
Pour off 2 cups chicken broth (add water, if nec-essary); set aside.
Melt remaining 1/4 cup butter; saute onion and garlic until tender, about 5 min-utes.
Remove from heat.
Combine flour, curry powder, salt, pepper, coriander, cinnamon and ginger.
Sprinkle over onion, mlixing thoroughly.
Gradually stir in reserved chicken broth un-til mixture is smooth.
Add tomatoes; break up slightly with spoon.
Bring to boiling; lower heat.
Cover and simmer 15 minutes, stirring occa-sionally.
Stir lime rind and juice into sauce with yogurt.
Pour over chicken.
Turn chicken pieces to coat with sauce.
Cool 15 minutes.
Cover; refrig-erate 2 to 4 hours.
Preheat oven to 350Â°.
Stir chicken mixture.
Cover; bake 35 minutes.
Stir again; bake an additional 40 minutes.