Assamee Chicken Curry

Author: Donya Hazard White
Serves 4?

3 lbs. chicken pieces 2-3 bay leaves
pinch chili powder 3/4 tsp. ground cardamom
1/2 tsp. ground coriander 2 1-inch pieces of cinnamon
1 onion, chopped 1 1-inch piece of fresh ginger, chopped (1-2 Tbs. pre-minced)
1/4 cup butter or ghee 1 tsp. ground pepper
1 Tbs. ground turmeric 1/2 tsp.  ground cloves
1/2 tsp. ground cumin 3/4 tsp ground ginger (dried)
6-8 garlic cloves, crushed 1 1/4 cups chicken broth

Heat butter in saucepan.  Add all the ingredients except the chicken, onion and stock (i.e., all the spices).  Fry 5 minutes.

Add chicken pieces, and brown well on all sides.  This can be done in shifts, if there is too much chicken to fit all together.

Add chopped onion and cook gently, 25-30 minutes.

Gradually add the stock, and simmer 1 hour, or until chicken is tender.

Allow to cool, refrigerate overnight.  Remove excess fat before reheating gently.

Serve over basmati rice.

Notes and Variations

Recipe can be doubled.
Also works with boneless chicken.

For the impatient, can be served the same day, but will contain more fats.

Use reduced-fat/reduced-sodium broth.


Adapted by Ms. White from How to Make Good Curries, by Helen Lawson.  Passed on to us by  Nancy Hanger