recipe

Maharani Chicken Curry

Serves 4

What you’ll need:

  • 2 1/2-pound broiler-fryer, cut up
  • 1/4 cup butter or margarine
  • 1 1/2 cup minced onion
  • 1/2 clove garlic, peeled and minced
  • 1 1/2 teaspoons ground ginger
  • 1 cup diced fresh tomato
  • 1 teaspoon salt
  • 3-4 dashes medium or hot curry powder, or to taste
  • 2-inch cinnamon stick
  • Seeds from 1 small cardamom pod
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon crushed red pepper flakes
  • 1/3 cup plain yogurt
  • 1 cup coconut flakes, fresh or dried
  • 1/2 cup currants
  • 1/2 cup yellow raisins

Instructions:

Wash the chicken and dry with paper towels. Remove the skin and discard. Melt the butter or margarine in a large skillet with a tight-fitting lid and sauté the chicken until nicely browned all over – 10 to 15 minutes; remove. Add the onion, garlic, and ginger and sauté until golden – about 10 minutes. Add the tomato, salt, curry powder, cinnamon stick, cardamom seeds, turmeric, cumin, paprika, and red pepper flakes; cover and cook over low heat 3 minutes.

Stir in the yogurt until well blended. Add the chicken pieces and simmer, covered, turning chicken occasionally, 30 to 40 minutes, or until the chicken is fork tender. Arrange the chicken on a platter and spoon on sauce.

 

Recipe adapted from The American Beach Cookbook by Marsha Dean Phelts. University Press Florida (2008), ufpress.ufl.edu 

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