Chicken Curry - Bombay Cafe *Jb Recipe




Recipe Categories:
Chicken; Dutch Oven; Poultry


You are viewing:
Chicken Curry - Bombay Cafe *Jb Recipe


 

Our Chicken Recipes section offers something for everyone, from chicken soup to roast chicken.


“That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”
Duke of Escars, 17th century

 

“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious chicken dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef.

 

These Chicken Recipes are part of our collection of over 60,000 recipes.







Chicken Curry - Bombay Cafe *Jb

 

Ingredients

9 large garlic cloves
2 serrano or jalapeno chilies, stemme, d, halved, seeded
1 piece (3-inch-long) fresh ginger, p, eeled, coarsely
1/4 cup vegetable oil
3 medium onions, finely chopped
5 tbsp plus 1 cup water
1 cinnamon (4-inch-long) stick, broke, n in half
5 whole cardamom pods, cracked
1 tsp whole cloves
1/2 tsp whole black peppercorns
3 small bay leaves
3 tbsp ground coriander
2 tbsp ground cumin
1 tsp cayenne pepper
1/4 tsp ground turmeric
1 lb tomatoes, minced
1 1/2 tsp salt
2 chickens, (3-pound) each cut into 8, pieces, skinned
3 cup white rice, cooked
1/4 cup chopped fresh cilantro



 

Preparation

With processor running, drop garlic, chilies and ginger down feed
tube and process until minced.

Heat oil in large Dutch oven over medium-high heat. Add onions; saut
until brown, adding 2 tablespoons water during last minutes of
cooking to prevent burning, about 10 minutes. Add chili mixture and 1
tablespoon water; saut 2 minutes. Add cinnamon, cardamom, cloves and
peppercorns; stir 1 minute. Add 2 tablespoons water, bay leaves,
coriander, cumin, cayenne and turmeric; saut 1 minute.

Add tomatoes and salt; cook until almost all liquid evaporates,
stirring constantly, about 5 minutes. Add chicken pieces 1 at a time,
turning to coat in tomato mixture. Add 1 cup water. Cover; simmer
until chicken is cooked through, turning once, about 40 minutes.

Spoon rice onto plates. Top with chicken and sauce. Garnish with
cilantro. Serve with Green Apple & Coconut Chutney.

Bon Appetit, February 1995

 

 

Servings: 8