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Curried Chicken

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8 whole chicken breasts, skinned, boned and quartered
salt and freshly ground pepper
1/2 cup butter
4 medium onions, chopped
4 garlic cloves, minced or pressed
1 tablespoon fresh ginger, minced (or 1/4 teaspoon ground)
1/2 teaspoon cumin powder
1/2 teaspoon turmeric
1/4 teaspoon cumin seeds
1/4 teaspoon cayenne
1 can green chilies, minced
1 can 16 ounces whole tomatoes, drained and coarsely chopped
2 cups chicken stock
4 cups sour cream (or drained yogurt*)
1/2 cup light brown sugar, packed
1 teaspoon saffron threads
1/2 teaspoon cardamom powder
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 teaspoons ketchup
2 to 3 teaspoons red pepper flakes (or to taste)


Season flour with salt and pepper. Coat chicken in seasoned flour. Melt 1/4 cup butter in large skillet. On medium high heat, brown chicken on both sides until golden. Set aside. Add onions and sauté over low heat until soft. Stir in garlic and ginger and cook for an additional two minutes. Add cumin powder, turmeric, cumin seeds, cayenne and minced chili peppers. Stir in tomatoes, mashing with back of spoon. Blend in chicken stock. Return chicken to pan and bring to boil. Reduce heat and simmer uncovered for ten minutes. Combine remaining ingredients. Slowly stir into chicken mixture. Cook covered, over low heat for 20 minutes. Uncover and cook additional 20 minutes, stirring frequently.

*To reduce the fat content of this recipe, drained yogurt may be substituted for all or some of the sour cream. If the substitution is made, the sauce may require thickening with a small amount of cornstarch mixed with water. Excellent cooked in advance and reheated.

Makes 8 servings

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