Hot And Spiced Chicken Curry
|Skinless chicken legs and thighs||1 1⁄4 Pound|
|Boneless skinless chicken breasts||1 1⁄4 Pound, split|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Finely chopped ginger root||1 1⁄2 Teaspoon, scraped (Fresh)|
|Finely chopped onion||1 1⁄2 Cup (24 tbs)|
|Ground cumin||1 Teaspoon|
|Finely chopped garlic||1 Tablespoon|
|Ground coriander||1 Teaspoon|
|Ground red pepper||1 Teaspoon (Use Less As Per Taste)|
|Ground fennel/Fennel seeds pulverized with a mortar and pestle||1⁄4 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Finely chopped tomato/1 cup chopped, drained canned tomatoes||1 Cup (16 tbs) (Fresh)|
|Finely chopped fresh coriander||2 Tablespoon|
|Unflavored yogurt||1⁄2 Cup (8 tbs)|
|Curry powder||1 Teaspoon|
|Fresh lemon juice||1 Tablespoon|
Pat the chicken pieces dry with paper towels and sprinkle them with 2 tsp.of salt.
In a heavy 10" to 12" skillet, heat the oil over high heat until a drop of water flicked into it sputters instantly.
Add the chicken and fry for 3 to 4 minutes, turning the pieces with a spoon until they are white and somewhat firm.
Transfer the chicken to a plate.
Add the onions, garlic and ginger to the oil remaining in the skillet and, stirring constantly, fry for 7 to 8 minutes, or until the onions are soft and golden brown.
Reduce the heat to low; add the cumin, turmeric, ground coriander, red pepper, fennel and 1 tbs water and, stirring constantly, fry for a minute or so.
Stir in the tomatoes, 1 tbs of the fresh coriander, the yogurt and the remaining tsp. of salt.
Increase the heat to moderate and add the chicken and any juice that has accumulated in the plate.
Pour in the remaining water; bring to a boil; meanwhile, turn the chicken about in the sauce to coat the pieces evenly.
Sprinkle the top with the curry powder and the remaining tbs of fresh coriander; reduce the heat to low.
Cover tightly and simmer for 20 minutes, or until the chicken is tender but not falling apart.