Curried Chicken Served Over Steamed Rice

Ingredients:

• 8 whole chicken breasts, skinned, boned and quartered
• Salt and freshly ground pepper
• Flour
• 1/2 cup butter
• 4 medium onions, chopped
• 4 garlic cloves, minced or pressed
• 1 TBS fresh ginger, minced (or 1/4 tsp ground)


• 1/2 tsp cumin powder
• 1/2 tsp turmeric
• 1/4 tsp cumin seeds
• 1/4 tsp cayenne
• 1 can green chilies, minced


• 1 1-pound can whole tomatoes, drained and coarsely chopped
• 2 cups chicken stock


• 2 pints (4 cups) sour cream (or drained yogurt*)
• 1/2 cup light brown sugar, packed
• 1 tsp saffron threads
• 1/2 tsp cardamom powder
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 2 TBS ketchup
• 2 to 3 tsp red pepper flakes (or to taste)

Season flour with salt and pepper. Coat chicken in seasoned flour. Melt 1/4 cup butter in large skillet. On medium high heat, brown chicken on both sides until golden. Set aside. Add onions and saute over low heat until soft. Stir in garlic and ginger and cook for an additional two minutes.

Add cumin powder, turmeric, cumin seeds, cayenne and minced chile peppers. Stir in tomatoes, mashing with back of spoon. Blend in chicken stock. Return chicken to pan and bring to boil. Reduce heat and simmer uncovered for ten minutes.

Combine remaining ingredients. Slowly stir into chicken mixture. Cook covered, over low heat for 20 minutes. Uncover and cook additional 20 minutes, stirring frequently. Excellent when served over steamed basmati brown rice

*To reduce the fat content of this recipe, drained yogurt may be substituted for all or some of the sour cream. If the substitution is made, the sauce may require thickening with a small amount of cornstarch mixed with water. Excellent cooked in advance and reheated. 8 servings.