Curry Chicken

This recipe was given to me by an Indian post-doc
in my lab.  It is absolutely delicious.


Marinade

1/4 tsp Tumeric powder
Coriander to taste (1/2 tsp is starting point)
Cumin to taste (1/2 tsp; optional)
1-2 tsp plain yogurt
Salt
Chili powder to taste (can be cayenne, ground red
pepper, etc.) Salt to taste

1 Lb of fresh chicken (sliced, diced or shredded...
your choice)

Mix the above ingredients making sure to thoroughly
coat the chicken.  You may want to add a little bit
of oil to facilitate coating the chicken.  Allow to
marinate for approximately two hours.


two cloves of garlic, chopped
1/2 cup chopped onion

Add enough oil to a skillet to fry the garlic and
onion.  Add 1/2 tsp of sugar and allow it to caramalize
over medium heat.  Add garlic and fry until golden
brown, then add onion and fry until tender.

Place the marinated chicken in the garlic/onion mixture
and fry it over low heat (do not add any more oil).
Cover it and allow it to fry until done. Stir
occasionally.

When chicken is done, grate about a tsp of fresh
cinnamon over it and serve immediately over a bed of
steamed rice.  Enjoy!