Vijay Sharma's Chicken Curry (2002)

Vijay Sharma, a native of the Punjab region of India, prepares this dish as part of her family's Fourth of July celebration.<br>
<br>
(serves 4) <BR>
1 pound mixed chicken parts<BR>
salt to taste<BR>
1/2 teaspoon freshly ground pepper<BR>
1 teaspoon chili powder<BR>
1 cup plain yogurt<BR>
4 tablespoons vegetable oil<BR>
1/2 teaspoon mustard seeds<BR>
2 cloves<BR>
2 pods cardamom<BR>
1/3 teaspoon coriander seeds<BR>
2 medium onions, finely chopped<BR>
1-inch gingerroot<BR>
4 cloves garlic<BR>
1 teaspoon garam masala (see note)<BR>
1/2 teaspoon cumin powder<BR>
water, if needed<br>
<br>
Remove fat from chicken. Salt and pepper the chicken. Sprinkle with chili powder. Using your hands, add yogurt and mix well until the chicken is covered liberally. Set aside for at least 1 hour or refrigerate for at least 4 hours.<br>
<br>
Heat oil in a heavy pan. When oil is hot, add mustard seeds, cloves, cardamom and coriander seeds. Saute for 30 seconds. Add onions and cook for 2 minutes. Turn heat to medium. Add ginger and garlic and saute for 4 to 6 minutes. Add garam masala and cumin powder.<br>
<br>
Brush excess yogurt off chicken and put into a large pot. Add ingredients from pan. Cook uncovered over high heat for 4 minutes. Reduce heat to low, cover and cook, stirring every 5 minutes, for 25 minutes or until chicken is tender. If needed, add up to 1/4 cup water. Serve over rice.<br>
<br>
Note: Garam masala is a blend of ground spices. It is available in Indian markets and at some supermarkets.

( June 24, 2002 )

Vijay Sharma, a native of the Punjab region of India, prepares this dish as part of her family's Fourth of July celebration.

(serves 4)
1 pound mixed chicken parts
salt to taste
1/2 teaspoon freshly ground pepper
1 teaspoon chili powder
1 cup plain yogurt
4 tablespoons vegetable oil
1/2 teaspoon mustard seeds
2 cloves
2 pods cardamom
1/3 teaspoon coriander seeds
2 medium onions, finely chopped
1-inch gingerroot
4 cloves garlic
1 teaspoon garam masala (see note)
1/2 teaspoon cumin powder
water, if needed

Remove fat from chicken. Salt and pepper the chicken. Sprinkle with chili powder. Using your hands, add yogurt and mix well until the chicken is covered liberally. Set aside for at least 1 hour or refrigerate for at least 4 hours.

Heat oil in a heavy pan. When oil is hot, add mustard seeds, cloves, cardamom and coriander seeds. Saute for 30 seconds. Add onions and cook for 2 minutes. Turn heat to medium. Add ginger and garlic and saute for 4 to 6 minutes. Add garam masala and cumin powder.

Brush excess yogurt off chicken and put into a large pot. Add ingredients from pan. Cook uncovered over high heat for 4 minutes. Reduce heat to low, cover and cook, stirring every 5 minutes, for 25 minutes or until chicken is tender. If needed, add up to 1/4 cup water. Serve over rice.

Note: Garam masala is a blend of ground spices. It is available in Indian markets and at some supermarkets.

  • Email E-mail
  • add to Twitter Twitter
  • add to Facebook Facebook

PLAN AHEAD

Top Trending Videos