| | Kurma - Curried Chicken 2 1/2 to 3 pounds of chicken, cut into serving size pieces
1 cup of yogurt
2 tomatoes, chopped
Curry, homemade or store bought
1 tablespoon of grated fresh ginger or 1 teaspoon of ground ginger
1 clove garlic, finely chopped
2 tablespoons of vegetable oil
2 onions, finely sliced
1 cup of water |
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Instructions:
Wash the chicken pieces and pat dry with paper towels. Place the clean chicken pieces into a large mixing bowl. Put yogurt, tomato, curry powder, ginger, and garlic in a small bowl and stir to mix well. Pour the yogurt mixture over the chicken and turn the pieces until they are well coated. Cover with plastic wrap and refrigerate for 3 to 4 hours to marinate. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and sauté until soft, 3 to 5 minutes. Stir in water and mix well. Add the chicken pieces with the marinade and bring to a boil. Reduce the heat to a simmer, cover and cook for 45 minutes to 1 hour or until the chicken is tender. |
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