Judy Larkin's Chicken Curry


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


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 sauteing the onion and garlic for about 5 minutes. or until brown. Add the remaining seasonings and mix well; stir in yogurt and tomato paste. Return the chicken to the frying pan, turning to coat with the sauce. Cover and simmer over low heat, stirring occasionally, for about 35 minutes, or until a fork can be inserted into a chicken piece with ease. Serve with any variety of hot rice.


4 servings.

Leave a Comment