Curry Chicken 
                       (No curry powder here)




                 2lbs boneless, skinless chicken, cubed.

              paste: 
                 2 Tablespoons ground coriander seed
                 2 Tablespoons turmeric 
                 .5 cup minced dried onion
                 1.5 teaspoon cumin
                 2 teaspoons fresh minced ginger
                 .75 to 2 teaspoons cayenne 
                   (use your discretion or lack thereof)
                 2 cloves minced garlic
                 3 Tablespoons cider vinegar

               frying spices:
                 .33 cup salad oil
                 2 Bay leaves
                 3 inch stick cinnamon
                 5 chopped onions

                 2 cups chicken broth


	First, make a paste of the "paste" ingredients. 
        Blender is easy; mortar and pestle more homey. 
        mix with the chicken cubes, cover securely and 
        refrigerate overnight or a little longer.

        heat oil with spices to smoking point, carefully
        add chicken, brown lightly, drain well and set
        aside. add onions, brown to your taste, add to
        chicken. 

        add broth and simmer gently until sauce is 
        thickened and chicken is thoroughly cooked.


                 

		

last modified 7/30/99