Recipe - Chicken Dopiazza (Indian Chicken Curry)

1 One half pound Chicken meat
2 md Onions, thinly cut or sliced up
2 tablespoon Peanut oil
One fourth teaspoon Garlic powder
1 tablespoon Coriander seeds
1 tablespoon Ground cumin
One half teaspoon Ground turmeric
1 teaspoon Ground ginger
1 tablespoon Chili powder
1 teaspoon Black pepper
One half teaspoon Salt
1 cn Tomatoes (undrained)

Partially cook chicken, Cut in large bite size pieces.

Fry onions in oil in a large pan until they are golden brown.

Mix the garlic with the spices and a little pepper. Add the spice mixture
to the pan, fry spices with onions for 1 minute.

Add chicken and stir together for 1 minute.

Add tomatoes, break up solid tomatoes with fork to small size pieces.

Pour sufficient water in pan to cover the meat. Bring to boil, cover and
slowly simmer for 45 minutes then uncover and cook slowly for 60 minutes or
until meat is fork tender Stir occasionally to prevent sticking.

Serves 4

Serve with Turmeric Rice or Regular Rice == Courtesy of Dale & Gail
Shipp, Columbia Md. ==

Converted by MMCONV vers. 1.50