"Indian Style" Chicken Fricassee

Author: NYT 60-Minute Gourmet
Serves 4

1 chicken, cut into serving pieces (3 1/2 lbs.) 2 Tbs. vegetable oil
1 cup finely chopped onions 1 Tbs. chopped garlic
1 Tbs. finely grated fresh ginger 1 Tbs. ground cumin
1 Tbs. turmeric 1 Tbs. ground coriander
1/4 tsp. red pepper flakes (or to taste) 1 1/2 cups skinless seedless ripe tomatoes, cubed
1 bay leaf 1 cup chicken broth
1/2 cup nonfat yogurt 1/4 cup light sour cream
1/2 cup chopped fresh coriander salt and pepper to taste

Sprinkle chicken pieces with salt and pepper.

Heat oil in a skillet large enough to hold all the pieces in one layer without crowding.  Add chicken pieces, skin side down.  Cook until golden brown on one side, about 5 minutes.  Drain off all the fat.  Add onions and garlic.  Cook and stir for 3 minutes.

Add ginger, cumin, turmeric, coriander, pepper flakes, tomatoes, and bay leaf.  Cook, stirring for 5 minutes.  Add chicken broth, and stir to blend.

Cover, and simmer for 20 minutes longer, or until chicken is tender.  Remove bay leaf.  Stir in yogurt and sour cream.  Bring to a simmer, sprinkle with fresh coriander, and serve.

Notes and Variations

Serve with Rice with Raisins and Cinnamon and Spicy Cucumber Salad.


New York Times 60-Minute Gourmet, 9/14/88.
Compare to Assamee Chicken Curry.