Curry Of Chicken
|Frying chickens||2 , cut into serving pieces|
|Yoghurt||1⁄2 Pint (About 1 Cup)|
|Tamarind juice||2 Teaspoon|
|Onions||6 Medium, thinly sliced|
|Garlic||4 Clove (20 gm), finely minced|
|Green ginger/0.5 teaspoon powdered ginger||1 1⁄2 Inch, grated|
|Cardamom seeds||8 , peeled|
|Powdered coriander||1 1⁄2 Tablespoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Ripe tomatoes/2 cups canned italian plum tomatoes, drained||4 , peeled|
|Crushed red pepper||To Taste|
Marinate the chicken for one hour in a mixture of the yoghurt, one teaspoon of the turmeric and the tamarind juice.
Heat the butter in a large casserole or dutch oven.
Add the onions, garlic, ginger, cinnamon, cardamom seeds and bay leaves.
Cook, stirring occasionally, until the onions are well browned.
Add the coriander and the remaining turmeric and cook three minutes longer.
Add the chicken pieces and remaining marinade and cook until the moisture evaporates.
Add water to barely cover the chicken and cook ten minutes longer.
Add tomatoes, crushed red pepper and salt.
Cover and simmer until the chicken is tender, thirty to forty five minutes.