Food
Judy Larkin’s Chicken Curry
By Yankee Magazine|Aug 11 2008|
Yield
4 servings.
Ingredients
1/4 cup cooking oil
1 broiler-fryer chicken, cut into parts and skinned
2 cups chopped onion
2 garlic cloves, minced
1-1/2 tablespoons grated fresh ginger root
1 tablespoon paprika
1-1/2 teaspoons coriander seeds
1 teaspoon salt
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
1 carton (8 ounces) plain yogurt
6 tablespoons tomato paste
Cooked rice
Instructions
In a large frying pan, heat the oil to a medium temperature. Add the chicken and cook it for about 10 minutes, or until brown on all sides. Remove the chicken and set aside.
In the same frying pan, make a sauce by saut
