Indian Recipes #234
with
Anvi
Chicken Curry
Ingredients
one pound skinless
one tablespoon fresh lemon juice
salt and pepper to taste
three tablespoons olive oil
one teaspoon cumin seed
one large onion, finely chopped
two cloves garlic, minced
one teaspoon minced fresh ginger
one (8 ounce) can peeled, chopped tomatoes
one teaspoon chili powder
half teaspoon ground turmeric
one teaspoon garam masala
half teaspoon ground cumin
one pinch ground coriander
half teaspoon paprika
three tablespoons plain yogurt
two medium potatoes, peeled and cut into 1 inch cubes
one and half cups water
one (5.5 ounce) can tomato juice
fresh chopped cilantro
Instructions:
In a large bowl, toss the chicken pieces with lemon juice, salt, and pepper to cover. Set aside. Heat oil in a large, heavy saucepan over medium fire. Stir in cumin seed and cook one minute, till lightly toasted. Mix in onion, garlic, and ginger. Cook till onion is tender. Add tomatoes, and season with chili powder, turmeric, garam masala, ground cumin, coriander, and paprika. Continue to cook and stir two minutes.
Combine yogurt into the saucepan till well blended. Add chicken pieces, and potatoes. Mix in water and tomato juice. Reduce fire to medium-low. Cover and simmer about forty minutes. Adjust seasonings to taste and garnish with fresh cilantro before serving.
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