USA Indian Embassy Chicken Curry

1 roasting chicken

1 tsp. ground turmeric

1 tsp. ground cumin

1 tsp. cumin seeds

2-in. cinnamon stick

1 1/2 c. chopped onions

1 lg. can tomatoes

1/2 tsp. ground ginger

6 whole cloves

4 whole cardamoms

1/2 tsp. garlic powder

2 tsp. salt

2 T. red pepper powder (optional)

Cook chicken in pressure cooker. Drain off juice. Put chicken and brother in refrigerator until almost frozen. Debone chicken. Take fat off the top of the broth. Fry spices in chicken fat, then add onions and fry until soft. Add broth and tomato juice. Cut up large tomatoes and add. Add cubed chicken. Add more water if necessary. Bring to a boil. Reduce heat. Simmer for at least 1/2 hour. Serves 6.

Mrs. Edward (Ramoth) Burkhalter

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987