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| What You Need: |
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One 2˝ pound chicken
1 cup yogurt
1˝ teaspoon salt
1 tablespoon butter
1 clove garlic, minced
˝ teaspoon grated fresh ginger
˝ green pepper, thinly sliced
1 small onion, halved and thinly sliced
1 teaspoon turmeric
2 teaspoons ground coriander
1/8 teaspoon ground cloves
1/8 teaspoon cinnamon
1/8 teaspoon black pepper
Dash of ground cardamom
1 tablespoon grated coconut
1 tomato, halved and sliced
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| How To Cook: |
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1. Combine the chicken and yogurt in a covered casserole and let marinate overnight. Cook, covered, in the microwave oven until nearly tender (about 20 minutes).
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2. Uncover and continue cooking until almost dry. If the chicken appears about to overcook, remove it to a plate and continue cooking down the yogurt and chicken broth. Put chicken back into casserole, cover, and set aside.
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3. In another casserole, cook the salt, butter, garlic, ginger, green pepper and onion, covered, for 3 minutes, stirring twice.
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4. Add the turmeric, coriander, cloves, cinnamon, pepper, cardamom, and coconut. Cook, covered, for 3 minutes more. Stir in the tomatoes and cook, covered, another 3 minutes.
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5. Add the sauce to the chicken casserole. Stir. Cook, covered, in the microwave oven until the chicken is hot through and the sauce is bubbling. Garnish with additional coconut, if desired. Serve with rice.
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