Curry Chicken

From: PLANCHAJ@ctrvax.Vanderbilt.Edu (Tony Planchart)

Date: Fri, 16 Jul 1993 18:16:43 GMT

This recipe was given to me by an Indian post-doc in my lab.  It is absolutely


1/4 tsp Tumeric powder
Coriander to taste (1/2 tsp is starting point)
Cumin to taste (1/2 tsp; optional)
1-2 tsp plain yogurt 
Chili powder to taste (can be cayenne, ground red pepper, etc.)
Salt to taste

1 Lb of fresh chicken (sliced, diced or shredded... your choice)

Mix the above ingredients making sure to thoroughly coat the chicken.  You may
want to add a little bit of oil to facilitate coating the chicken.  Allow to
marinate for approximately two hours.

two cloves of garlic, chopped
1/2 cup chopped onion 

Add enough oil to a skillet to fry the garlic and onion.  Add 1/2 tsp of sugar
and allow it to caramalize over medium heat.  Add garlic and fry until golden
brown, then add onion and fry until tender.

Place the marinated chicken in the garlic/onion mixture and fry it over low
heat (do not add any more oil).  Cover it and allow it to fry until done. Stir

When chicken is done, grate about a tsp of fresh cinnamon over it and serve
immediately over a bed of steamed rice.  Enjoy!


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