Indian-Style Chicken Fricassee

• 1 chicken, 3 1/2 pounds, cut into serving pieces
• Salt and freshly ground pepper to taste
• 2 tablespoons vegetable oil
• 1 cup finely chopped onions
• 1 tablespoon chopped garlic
• 1 tablespoon finely grated fresh ginger root
• 1 tablespoon ground cumin
• 1 tablespoon turmeric
• 1 tablespoon ground coriander
• 1/4 teaspoon red-pepper flakes or to taste
• 1 1/2 cups skinless, seedless ripe tomatoes chopped into 1/2-inch cubes
• 1 bay leaf
• 1 cup fresh or canned chicken broth
• 1/2 cup yogurt
• 1/4 cup sour cream
• 1/2 cup chopped fresh coriander

1. Sprinkle chicken pieces with salt and pepper.
2. Heat oil in a skillet large enough to hold all the pieces in one layer without crowding.
3. Add chicken pieces, skin side down.
4. Cook until golden brown on one side, about 5 minutes.
5. Drain off all the fat.
6. Add onions and garlic.
7. Cook and stir for 3 minutes.
8. Add ginger, cumin, turmeric, ground coriander, pepper flakes, tomatoes and bay leaf.
9. Cook, stirring, for 5 minutes.
10. Add chicken broth and stir to blend.
11. Cover and simmer for 20 minutes longer or until chicken is tender.
12. Remove bay leaf.
13. Stir in yogurt and sour cream.
14. Bring to a simmer, sprinkle with fresh coriander and serve.

chicken, salt, vegetable oil, onions, garlic, ginger root, ground cumin, turmeric, ground coriander, redpepper, skinless, bay leaf, chicken broth, yogurt, sour cream, fresh coriander

Taken from cooking.nytimes.com/recipes/8836 (may not work)