Authentic Indian Chicken Curry & Cooling Raita Recipe

INGREDIENTS

1 cup plain yogurt 2 cloves garlic, minced 1 teaspoon ground coriander 1 teaspoon ground ginger 1 teaspoon salt 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cumin 1/4 teaspoon ground red pepper 1 (5- to 6-pound) chicken, cut into 8 pieces (about 4 pounds chicken parts) Raita 2 medium cucumbers (about 1 pound), peeled, seeded and thinly sliced 1/3 cup plain yogurt 1 clove garlic, minced 1/8 teaspoon black pepper 1/4 teaspoon salt 2 tablespoons chopped fresh cilantro

PREPARATION:

1. Mix yogurt, garlic, coriander, ginger, salt, turmeric, cinnamon, cumin and red pepper in gallon-size resealable bag to blend. Add chicken, and marinate in refrigerator 4 to 24 hours.
2. Preheat broiler. Cover cookie sheet with sides with aluminum foil. Place chicken upside-down on prepared cookie sheet. Broil 6 inches from heating element until cooked through, about 30 minutes, turning once.
3. Meanwhile make raita. Mix seeded cucumbers, yogurt, garlic, pepper, salt and cilantro in small bowl to blend. Serve with chicken.

This recipe appears in: Middle Eastern NUTRITIONAL INFORMATION: Sodium 674 mg Protein 50 g Fiber <1 g Carbohydrate 8 g Cholesterol 200 mg Saturated Fat 12 g Total Fat 43 g Calories from Fat 62 % Calories 625 DIETARY EXCHANGE: Fat 4.5 Meat 7 Vegetable 1