Thread: Curried Chicken

Great for polishing off the last of those Turkey leftovers from Thanksgiving...

Curried Chicken is the perfect dish to make in large quantities and eat over the course of several days. The flavors will just keep getting richer and that buttery, creamy texture even more irresistible.

Ingredients:

2 pounds chicken, chopped into 1-inch cubes
6 garlic cloves, crushed
4 teaspoons ground coriander
4 teaspoons ground cumin
1/4 teaspoon cinnamon
2 teaspoon chilli powder
2 teaspoon paprika
3/4 cup Greek-style yogurt
1 stick of butter
2 tablespoon vinegar
3 tablespoons tomato paste, optional. I skip this.
4 large tomatoes, peeled and chopped, optional. I skip them.
6 cardamom pods (crush pods slightly to release seeds and more flavor, or dried seasoning)
1 1/2 cup cream or coconut milk (I used one whole can of cream.)

Instructions:
Combine chicken, garlic, spices and yogurt in a covered container. Refrigerate for an hour or two.
Melt butter in a pan. Add vinegar, tomato paste, tomatoes, cardamom and cinnamon. Boil rapidly, stirring until sauce is thick (approximately 20 minutes). Reduce heat to a simmer and add chicken. Continue to simmer, stirring occasionally until chicken is cooked through. Add or coconut cream, simmer a few minutes more, and garnish with chopped cilantro or such.