Chicken Curry

This is a recipe very dear to our hearts because it came from a cook book that has been in our family for three generations. The book " Cooking the Indian Way" is a true masterpiece by a couple Hosain and Sita Pasricha. We are not sure if the book is available anymore because it's last edition was printed in 1963 in London. Yes, the authors lived in London and they said they printed this book specifically keeping in mind the Indians living abroad. As a result, they have simplified a lot of cooking methods to adopt to the West while preserving the original taste of the dishes.



Preparation time: 5 mins
Cooking time : 35 mins


3/4 lb chicken with bones( we used chicken breasts as we did not have boned chicken in our freezer)
1 large onion finely chopped
1 large tomato diced
3 large cloves garlic finely chopped
1 tsp garlic grated or minced
3/4 cup fat free plain yogurt
2 tbsp ghee( Indian clarified butter)
1/4 cup hot water
salt to taste

Spice Mix
1 tbsp coriander powder
1 tsp cumin powder
1/2 tsp chilly powder
1/4 tsp turmeric powder

Heat a non stick skillet. Add ghee. Add the onions and saute till transparent. Add the tomatoes and cook till they are done. Add the ginger and garlic and fry the pieces of chicken with it till nicely browned. Stir all the time so it doesn't burn. Now add the other spices and the salt. Fry for 2 mins, then add the yogurt and 1/4 cup of hot water. Cover and simmer gently till the chicken is cooked. Enjoy with white rice or ghee rice.

Enjoy!