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INDIAN STYLE CHICKEN CURRY




Source of Recipe


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List of Ingredients




3 1/2 lb. chicken
6 tbsp. natural yogurt
2 med. onions, grated
1/2 tsp. fresh ginger, grated
1 tsp. turmeric powder
1/4 tsp. cayenne pepper
1 1/2 tbsp. cooking oil
1/2 tsp. cumin seeds
2 1/2 tsp. salt to taste
2 med. potatoes, peeled and halved (depend how many pieces you want to
serve per person)


Recipe



Take off skin and cut chicken into pieces. Wash pieces. Now in the
glass
bowl, mix chicken with yogurt, onions, ginger, turmeric, cayenne
pepper,
and oil. Marinate for 1/2 hour at least.
Heat oil in the saucepan. Fry potatoes until they are golden brown.
Keep
them aside. Fry cumin seed in the same oil for a minute or so. Pour
chicken with the marinade in the pan. Fry for 3 or 4 minutes.
Pour contents of saucepan into the casserole. Place potatoes over the
meat, cover it and put it in a preheated oven set at 300 degrees and
cook for 50 to 60 minutes. Check whether chicken and potatoes are
tender.
NOTE: You can omit potatoes, continue cooking chicken. Just add 1 cup
of
water and cook over medium heat until chicken is tender