CHICKEN: Try this recipe as an alternative to chicken cooked in curry sauce which is more popular.

DRY CHICKEN CURRY:



1 ½ lb. or 4 ½ cups chicken pieces

3 curry leaves

curry mix:

¼ tsp. each of mustard seeds, fennel seeds, onion & fenugreek seeds
½ tsp. each dried red pepper flakes, white cumin seeds & crushed pomegranate seeds


1 tsp. salt

1 tsp. shredded ginger

3 cloves garlic, sliced

4 fresh green chillies, slit into halves

1 large onion, sliced

1 medium tomato, sliced

2 tbsp. cooking oil

chopped cilantro or coriander to garnish




In a large bowl, mix together salt, curry leaves, red pepper flakes and all the seeds of spices. Add ginger and garlic. Heat oil in large non-stick saucepan over low heat and toast spice mixture together for 1-2 minutes. Add green chillies and onion and cook together for 5-6 minutes. Add chicken pieces, turning them over to coat with the spice mixture. Add tomato slices.

Cover pot with a splatter screen and cook chicken over medium-high heat for 7-8 minutes more, or until chicken is cooked. Adjust seasoning and cook for 1-2 minutes more. Serve right away, garnished with coriander.


****Notes: Seeds called for in recipe are available from Indian or Asian stores. Pomegranate seeds can be extracted from fresh pomegranate or bought in jars.