IT Café Online

Ingredients

3 tbsp. spice 'n flavor chicken masala
2 lbs. skinless bone-in chicken pieces
1/2 cup plus 2 tbsp. vegetable or corn oil
2 cups sliced onions
1/4 cup whole or halved cashew nuts, walnuts
pecans, or blanched almonds (optional)
1/4 cup raisins (optional)
1 or 2 chopped fresh green cayenne or serrano chilies (optional)
1/2 cup chopped tomatoes
1/2 cup light cream (optional)
1 tbsp. chopped coriander (cilantro) leaves (optional)

Method

In a small bowl mix together 1 Tbsp. Spice 'N Flavor Chicken Masala and 1 tsp. salt and
rub over chicken. and refrigerate covered, 1 hour. In a medium pan or pot (non-stick is
ideal) heat 1/2 cup oil over moderate heat and fry onions, stirring, until golden brown,
about 5 mins. With a slotted spoon transfer onions to paper towels to drain. In remaining
oil fry nuts and raisins, stirring, until lightly browned, 3 to 4 mins., and with slotted spoon
transfer to paper towels to drain. In remaining oil fry marinated chicken pieces until lightly
browned, 5 to 7 mins. (watch out for sputtering oil). With slotted spoon transfer chicken to
paper towels to drain. Discard oil. In a small bowl mix together remaining 2 Tbsp. Spice 'N
Flavor Chicken Masala, half of fried onions and 1/4 cup water. In a medium pan or pot
(non-stick is ideal), heat remaining 2 Tbsp. oil over moderate heat and saute onion
mixture, stirring, until liquid has evaporated, about 2 to 3 mins. Add ginger, garlic, and
green chilies and saute 2 mins., stirring. Add tomatoes and 1/4 cup water and saute,
stirring, until tomatoes are soft and melt into the sauce, about 5 mins. Add chicken and 1/
2 cup water and stir well. Cover curry and simmer 15 mins., or until chicken is cooked
through. Stir in cream and simmer 3 mins. Add salt to taste. Transfer curry to a dish and
garnish with remaining fried onions, nuts and raisins, and coriander leaves. Serve hot with
rice (steamed or pilaf), with any Indian bread, pita bread or any other bread, or with
boiled or steamed vegetables, including yucca (cassava).