Dry Chicken Curry With Yellow Rice
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), crushed|
|Curry powder||2 Teaspoon|
|Chili powder||1 Teaspoon|
|Chicken||2 1⁄2 Pound, jointed|
|Natural yogurt||2 Tablespoon (Unflavored)|
|Long grain rice||8 Ounce (Soaked For 30 Minutes In Cold Water)|
|Ground cumin||1 Teaspoon|
|Boiling water||1 Pint|
Saute the onion and garlic gently in the butter in a large pan.
Add the curry powder, salt, chilli powder and chicken.
Fry, stirring occasionally, until the chicken joints are brown all over.
Add the water, cover the pan and simmer for 45 minutes.
Drain the rice and fry in the butter in a large pan over moderate heat until it is golden and transparent.
Add the turmeric, cloves, cumin and salt and mix well, then pour in the boiling water.
Lower the heat and simmer, covered, for 15 minutes or until the rice is tender and the liquid absorbed.
If wished, place the rice in an ovenproof dish and put into a warm oven for a few minutes to dry off.
Add the cucumber strips.
Add the tomatoes and yogurt to the chicken and simmer for a further 5 minutes.