Mom's Chicken Curry

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 2 medium yellow onions (a hot onion, not vidalia)
• 4 garlic cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground coriander
• 3/4 cup water
• 4 -5 hot dried thai chiles
• 3/4 cup water
• 6 tablespoons oil, divided
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon salt
• 2 tablespoons hot curry powder
• 1 (6 ounce) can tomato paste
• 2 1/2 lbs oven-roasted chicken meat, torn into pieces
• 1 cup water, mixed with pan drippings from chicken (defatted)
• 1 teaspoon fresh lemon juice
• 1/2 pint plain yogurt (lowfat or nonfat is okay) or 1/2 pint sour cream (lowfat or nonfat is okay)

Recipe

• 1 place step 1 ingredients into blender or food processer & blend until smooth.
• 2 heat 3 t oil in a large shallow saute pan or frying pan and add the cumin and the onion mixture from step 1. cook slowly, stirring occasionally, until water has evaporated -- about 25 minutes. add 3 more t oil. cook for about 10 minutes, stirring occasionally.
• 3 when oil starts to separate from onion mixture, add step 3 ingredients (tomato paste, curry powder, turmeric and salt)& blend thoroughly. turn down heat and simmer for 15 minutes, stirring occasionally.
• 4 add torn, cooked chicken,1 cup chicken drippings in water, & 1 t fresh lemon juice (step 4 ingredients). mix thoroughly, coating chicken pieces. cover and simmer about 10-15 minutes.
• 5 just before serving, add 1/2 pint plain nonfat yogurt, stir and heat through.