Almost Indian Chicken
Curried chicken in a yogurt sauce.
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
- In fry-pan, 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 fry-pan
- 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.
- In small bowl, mix together cornstarch, soy sauce and remaining 1/4 cup chicken broth; add to fry-pan 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.