Curried chicken in a yogurt sauce.

Almost Indian Chicken

2 tablespoons olive oil

1 whole cut-up chicken
1 piece (1x1-inch) gingerroot, cut in slivers
2 cloves garlic, crushed
1 large onion, sliced thin
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried parsley flakes
1/2 teaspoon curry powder
1/8 teaspoon freshly ground pepper
3/4 cup plain yogurt
1/2 cup chicken broth - divided use
1 1/2 tablespoons cornstarch
2 teaspoons soy sauce

1. In frypan, place oil and heat over medium temperature. Add chicken, gingerroot, garlic and onion; sauté about 10 minutes or until chicken is brown on all sides and onion is transparent. Drain oil from frypan.
2. In medium bowl, mix together cumin, coriander, parsley flakes, curry powder, pepper, yogurt and 1/4 cup of the chicken broth. Pour mixture over chicken and simmer about 40 minutes or until fork can be inserted in chicken with ease. Remove chicken to platter.
3. In small bowl, mix together cornstarch, soy sauce and remaining 1/4 cup chicken broth; add to frypan and cook, stirring, about 2 minutes or until thickened. Pour sauce over chicken.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.