RECIPES OF INDIA

Ingredients

1

4 1/2 cup

1 large

2

1

1

6 cloves

2 tbsp

1 tbsp

1 1/2 tsp

1/2 tsp

1/2 tsp

1/3 cup

3 tbsp

1 tbsp

1

Snipped fresh coriander (or parsley)

1. In a large saucepan place chicken, water, onion, carrots and salt and bring to boil and reduce heat
2. Cover and simmer for 2 hours or till the chicken is tender
3. Meanwhile, in a small skillet cook chopped onion and garlic in hot cooking oil for 5 minutes
4. Add ground coriander, ground cumin, turmeric, and ground red pepper and cook and stir over medium heat 2 minutes more
5. Remove chicken from broth and when chicken is cool enough to handle, remove and discard skin and bones then chop chicken
6. Remove and discard vegetables
7. Skim fat from broth then stir in onion and spice mixture
8. Cover and simmer 30 minutes
9. Stir cream into flour (mixture will be thick) then stir into stew and add gingerroot
10. Cook over medium heat, stirring constantly, till thickened and bubbly
11. Cook and stir 1-2 minutes more
12. Ladle the stew into individual serving bowls and garnish each serving with snipped fresh coriander or parsley
13. Accompany each serving with a wedge of lemon to be squeezed into the stew just before eating
14. Serve with homemade pita or naan bread