Name: Curried Chicken
Yield: 4 servings
Ingredients: 4 whole cloves; 2 tablespoons butter; ½ cinnamon stick; 2 tablespoons vegetable oil; 1½ cups Chicken Stock; 2 onions, chopped; 2 large tomatoes, cored, peeled and chopped; Pinch of dried thyme; ½ cup yoghurt; 1 bay leaf; 1 frying chicken (3½ pounds), cut into serving pieces; 1 teaspoon ground cuminseed; Salt and freshly ground black pepper; 1 teaspoon red-pepper flakes, or more; 1 teaspoon ground turmeric; 1 teaspoon ground coriander; 2 garlic cloves, finely minced

Preparation info

4
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 frying chicken (3½ pounds), cut into serving pieces
2 tablespoons butter

Method

Sauté the chicken in the butter and oil until golden. Transfer the chicken to a heatproof casserole.
Brown the onions in the same skillet in which chicken cooked and stir in one-half cup of stock. Pour this mixture over the chicken. Add the garlic, salt and pepper to taste, pepper flakes, turmeric, coriander, cuminseed, cloves, cinnamon stick, bay leaf

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Curried Chicken

Ingredients

Method

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