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Hostesses
in saris and waiters in jodhpuris serve fine Indian foods that have
been prepared in round, charcoal-burning ovens visible to the diner.
On the ceiling of the restaurant is a large photograph of an
11th
Century temple ceiling. The room is adorned with Indian
handicrafts.*
INDIAN
MURGH CURRY
Creamy,
Mild Chicken Curry**
3
& 1/2 pound frying chicken, disjointed
1 & 1/2 teaspoons salt
1 tablespoon curry powder
6 tablespoons sesame seeds or ground almonds
4 tablespoons butter
1 cup thinly sliced onions
2 teaspoons cornstarch
1/3 cup chicken broth or water
2 cups plain yoghurt
Wash
and dry the chicken pieces. Roll in a mixture of salt, curry
powder, and sesame seeds or almonds; let stand 30 minutes.
Melt
the butter in a deep skillet; brown the onions in it. Add the
chicken and any leftover spice mixture. Cook over medium heat
15
minutes, turning the chicken pieces occasionally to brown all sides.
Mix the cornstarch with the chicken broth or water, then
combine
with the yoghurt. Add to the chicken. Cover and
cook over
low heat 45 minutes or until the chicken is tender. Taste for
seasoning - this amount of curry will produce a mild flavor.
If
you like more, add it and bring to a boil.
Serve with rice.
4 Servings.
*Pavilion/Restaurant Description
- New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.)
**Recipe - New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.) |
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