This recipe for True Indian Chicken Curry was submitted by Dara Tarolli, Worthington, OH.

True Indian Chicken Curry

Marinade (recipe follows)

8 chicken breast halves, boneless, skinless
1 tablespoon vegetable oil
2 medium onions, thinly sliced
1/2 cup water
1 teaspoon salt
6 cups cooked rice
Fresh cilantro
Sliced almonds

1. Place Marinade in large glass dish and add chicken, turning to coat. Marinate in refrigerator 1 hour.
2. Remove chicken from marinade (do not scrape off marinade).
3. In large frypan, place oil and heat to medium high temperature. Add onions and saute slowly, about 5 minutes. Lower temperature to medium and continue to cook 10 minutes more or until onions are caramelized and golden brown.
4. Add chicken, several pieces at a time, and cook, turning, about 8 minutes or until brown on all sides.
5. Add water and salt. Reduce heat to low temperature, cover and simmer 35 minutes or until fork can be inserted in chicken with ease.
6. To serve, place rice on dish, arrange chicken and sauce on top. Garnish with cilantro sprigs and slivered almonds.

Makes 8 servings.

Marinade: In medium bowl, mix together 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon ground cardamom, 1 1/2 teaspoons freshly grated ginger, 1 1/2 teaspoon minced garlic, 1 teaspoon ground almonds and 1 cup plain low-fat yogurt.

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