Curry Chicken

3 pounds skinless bone-in chicken thigh pieces or 1 ½ boneless skinless chicken

2 tablespoons canola oil

4 cardamom pods (optional)

1 2-inch piece of cinnamon stick (optional)

1 medium onion, finely chopped

4 garlic cloves, chopped

2 teaspoons fresh ginger, microplane grated

1 medium tomato finely chopped OR 1/2 cup canned

1 teaspoon cumin powder

1/2 teaspoon turmeric

1 Tablespoons coriander powder

1/2 teaspoon cayenne pepper (optional)

1/2 teaspoon fennel seeds, coarsely ground

1 teaspoon black pepper, coarsely ground

1/2 cup plain nonfat yogurt

1 Tablespoonn salt

1/2 cup water

2 tablespoons chopped cilantro

1 tablespoon fresh lemon juice

Remove the skin and all visible fat from the chicken pieces. (I often have the butcher clean the chicken.) Cut 2-3 slits, 1 inch long and 1/2 inch deep, in each piece of chicken. Set aside.

Heat oil in a heavy skillet over medium high heat. Add the chicken pieces in a single layer and fry for 3-5 minutes, turning the pieces over once or twice until they are white. Transfer the chicken to a plate using a slotted spoon.

Add cumin powder, cardamom pods, cinnamon stick, chopped onion, garlic and ginger to the oil. Fry for 7-8 minutes, stirring constantly, until the onions are golden brown.

Stir in tomatoes, turmeric, coriander powder, cayenne pepper, ground fennel seeds and black pepper. Fry for -23 minutes. Whip yogurt with wire whisk and add 1 tablespoon at a time, stirring constantly. Fry for another 2-4 minutes.

Add the chicken and sprinkle with salt. Stir to coat the spice mixture evenly. Pour the water evenly over the chicken. Bring to a boil. Reduce heat to low. Add the cilantro and gently stir the chicken. Cover tightly and simmer for 25-30 minutes. Chicken should be tender to the touch but should not fall apart.

Transfer to a serving platter. Sprinkle with lemon juice.


Number of Servings: 8

Recipe submitted by SparkPeople user JENNIFERKSTERN.