Just how many Squirrels does to take to equal one chicken anyway....
CHICKEN CURRY
1 or 2 chickens, cooked, skinned, deboned
6 tbsp. vegetable oil
1 lg. onion, finely chopped
2 1/2 tsp. crushed garlic
1 1/4 tsp. ginger root, scraped (optional)
4 tsp. curry powder
6 tbsp. water
1/2 lb. fresh tomatoes, chopped, or 1 lb. canned, drained, chopped
6 tbsp. plain yogurt
2 1/2 tsp. salt
1 tsp. garam masala (optional, can be bought at Indian stores)
2 1/2 tsp. fresh lemon juice
Fry onions, garlic and ginger in oil for 7-8 minutes until onions are soft and golden brown. Reduce heat to low. Add curry and 1 tablespoon water. Fry for 4 minutes stirring constantly. Stir in tomatoes, yogurt and 1 teaspoon salt. Increase heat to medium. Add chicken and remainder of salt. Pour in 5 tablespoons water (omit water if using canned tomatoes). Bring to boil, stirring until all chicken is evenly coated. (Sprinkle with garam masala.) Reduce heat to low. Cover and simmer 20 minutes. Add lemon juice just before serving. Serve over hot rice with a variety of toppings. Using two chickens this makes a good amount for serving some and freezing the rest for another meal.