Cinnamon Chicken Curry
|Chicken breasts||2 Pound|
|Turmeric||1 Teaspoon, ground|
|Cumin||1 Teaspoon, ground|
|Garlic||1 Clove (5 gm), crushed|
|Plain yogurt||1 1⁄2 Cup (24 tbs)|
|Onion||1 , sliced|
|Ground cloves||1⁄4 Teaspoon|
|Ground cinnamon||1 Teaspoon|
Remove skin and bone from chicken breasts and cut meat into bite size pieces.
Blend turmeric, cummin and crushed garlic with 1 cup yogurt.
Marinate chicken in yogurt mixture for 1 hour.
Heat butter or margarine and in it saute sliced onion in a flameproof casserole until soft without browning.
Add spices, cook for a few minutes, then add meat and marinade.
Add a little salt.
Cover and cook in a moderately slow oven for 1 1/2 hours, or until tender.
Stir in an additional 1/2 cup yogurt just before serving.
This is a mild but spicy curry.