CHICKEN CURRY INDIAN STYLE

ingredients:

3 1/2 lb. chicken
6 tbsp. natural yogurt
2 med. onions, grated
1/2 tsp. fresh ginger, grated
1 tsp. turmeric powder
1/4 tsp. cayenne pepper
1 1/2 tbsp. cooking oil
1/2 tsp. cumin seeds
2 1/2 tsp. salt to taste
2 med. potatoes, peeled and halved (depend how many pieces you want to serve per person)


Directions:

Take off skin and cut chicken into pieces. Wash pieces. Now in the glass bowl, mix chicken with yogurt, onions, ginger, turmeric, cayenne pepper, and oil. Marinate for 1/2 hour at least.

Heat oil in the saucepan. Fry potatoes until they are golden brown. Keep them aside. Fry cumin seed in the same oil for a minute or so. Pour chicken with the marinade in the pan. Fry for 3 or 4 minutes.

Pour contents of saucepan into the casserole. Place potatoes over the meat, cover it and put it in a preheated oven set at 300 degrees and cook for 50 to 60 minutes. Check whether chicken and potatoes are tender.

NOTE: You can omit potatoes, continue cooking chicken. Just add 1 cup of water and cook over medium heat until chicken is tender.