2# Chicken Breast (cut up)Olive Oil1/2 t. crushed Cayenne salt/pepper1/2 t. grnd. cardamon1/2 t. grnd. ginger1/2 t. grnd. cumin2+ T. curry powder6+ cloves garlic1 t. lemon juice1.5 C. lemon yogurt1/4 C. white wine1 - 15 oz. tomato sauce1 sm can tomato paste2 med. bermuda onions
In a large saucepan:Cook chicken pieces (remove bones) in oil until all pieces are white.Remove chicken and set aside.Add chopped onions to oil (more oil if needed) and sautee until transluscent.Add back chicken and toss around a bit.Add in: yogurt, tomato sauce and paste, wine, and all spices. Stir over a medium heat for about 1/2 hour as the consistency thickens.Taste. Add in Curry for desired taste (don't be afraid!)Let it complete it's thickening and serve with saffron rice (cook rice as directed adding a few sprigs of saffron to the mix).Serve with:CUCUMBER/CREAM SALAD (it helps your mouth with the heat)....sliced cucmbers tossed in sour cream with some dill.PITA BREAD. heated in the oven until warmHOT CHUTNEY (for those who want extra heat):Press (mortar/pestal style) several cloves of garlic with 1 T. curry powder or more, and 1 t. cumin....until it becomes a paste. Serve on table as a condiment.ENJOY!