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Chicken Curry

4 Tablespoons butter
2 medium onions, peeled and thinly sliced
1 teaspoon minced garlic
Piece of ginger, minced
3 pounds chicken, cut into small serving pieces
1 Tablespoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup plain yogurt
2 Tablespoons freshly squeezed lemon juice
1/2 cup dry raisins
1/2 cup dry-roasted, salted cashews
3 green onions, thinly sliced crossways

In a large skillet with a lid, heat the butter over medium high heat until melted and bubbly. Add the onions and cook, uncovered, until softened, about 4 minutes Add the ginger and garlic and continue cooking for 4 minutes, stirring occasionally, until softened. Add the chicken pieces and cook until evenly browned, turning once or twice, about 8 minutes.

In a medium bowl, combine the curry powder, cumin, coriander, salt, pepper, yogurt and lemon juice and stir well. Scrape the mixture into the frying pan and turn the chicken and onion to combine well.

Reduce heat to low, cover the pan and simmer, turning the chicken once or twice until it is tender and cooked through, 50 to 60 minutes.

Stir in the raisins and cashews, transfer to a serving dish, and sprinkle with sliced green onions. Serve hot over rice. Yield 4 to 6 servings.