| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indian |
Indian, Poultry |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken, cut into serving |
|
|
pieces with loose skin |
|
|
and fat discarded |
| 1 |
|
Garlic clove, chopped fine |
| 1 |
t |
Fresh ginger, minced |
| 1 |
|
Onion, chopped |
| 1/2 |
t |
Ground turmeric |
| 1 |
t |
Salt, or to taste |
| 1 |
T |
Light or dark raisins |
| 12 |
|
Almonds, blanched in boiling |
|
|
water skinned and |
|
|
halved |
|
|
lengthwise |
| 1 1/2 |
c |
Water |
| 3 |
T |
Lemon juice, or to taste |
INSTRUCTIONS
In a pan, place all the ingredients except the lemon juice. Broil to a
boil over moderate heat. Cover and cook for 20 minutes. Uncover the
pan. Tilt the pan slightly and briskly stir the sauce with a wooden
spoon to break up the onion pieces. Continue to cook for 15 minutes.
Add the lemon juice and cook for 10 minutes more, or until chicken is
tender and the sauce has thickened. Serve warm. Makes 6 servings with
rice and other dishes.
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