Indian Chicken Curry

Makes: 4 Servings Gather Up: 3 ½ lbs Chicken pieces 2 Tb Veggie/Canola Oil 1 Lg Onion, thinly sliced 2 tsp finely minced garlic 2 tsp “ “ peeled ginger 1 ½ tsp Garam Masala (mix of Indian spices) 1 tsp ground turmeric ½ cup low-fat yogurt 1 cup water 2 Tb chopped fresh cilantro 1 fresh Serrano/jalapeño pepper, quartered lengthwise ¾ tsp salt Hot cooked rice, I recommend Jasmine Coriander & Mint Chutney, optional

What you’ll do: Heat 2 Tb Oil in a heavy, wide skillet over medium-high heat until shimmery Add onion and cook, stirring occasionally until golden brown, 7-10 min. Add garlic, ginger, Garam Masala and turmeric and cook for 30 seconds. Add chicken and cook, stirring, until the chicken loses its raw color, 2-3 minutes. Stir in ½ cup yogurt. Cook, stirring occasionally, over high heat until the liquid has reduced and thickened and the oil separates and pools, 3-5 minutes. Stir in water, cilantro, Serrano/jalapeño pepper and salt. Reduce heat so that the liquid bubbles gently, cover and cook until the meat pieces release clear juices when pierced with a fork, 30-40 minutes. Remove the chicken to a platter or wide bowl and cover to keep warm. If the sauce is thin and runny, uncover the pot and boil over high heat to reduce and thicken it. Pour over the chicken. Serve with: Hot cooked rice (I recommend Jasmine) Coriander and Mint Chutney

Personal notes: I would recommend doubling the sauce so there is enough for the rice too.

From: Joy of Cooking, pgs 600-601

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