Chicken Curry (Taste Show)
Ingredients
1 2 3-pound chickens, cut into
Preparation
: serving-size pieces, --
: skinned
10 TB vegetable oil
6 c thinly sliced onions
2 TB finely chopped garlic
3 TB finely chopped ginger
2 cinnamon sticks
8 cardamom pods
1 TB turmeric
1 ts cayenne
2 c canned crushed tomatoes
1 TB kosher salt
1 TB ground roasted cumin seeds
: or ground cumin
4 TB chopped cilantro leaves
In a large heavy-bottomed pan, preferably with a nonstick surface,
heat 2 tablespoons oil over high heat. When oil is very hot add
chicken, a few pieces at a time, and sear until browned on all sides,
about 4 minutes. Using a slotted spoon remove chicken to a plate and
continue until all pieces are browned.
Add remaining oil and onions to pan, reduce heat to medium-high and
fry 30 minutes until light brown, stirring constantly to prevent
burning. Add garlic and ginger and fry 5 minutes. Add cinnamon and
cardamom and fry 2 minutes, until spices are puffed and beginning to
brown. Add turmeric and cayenne and stir rapidly 15 seconds. Return
chicken to pan and stir in tomatoes, salt and 2 cups boiling water.
Reduce heat to a simmer, cover and cook about 45 minutes, until
chicken is tender and gravy has thickened. Check frequently, and add
a little water if sauce is evaporating too quickly. Turn off heat and
let dish rest, covered at least 1 hour, preferably 2. When ready to
serve, reheat, fold in cumin and cilantro, and adjust seasonings if
needed.
Yield: 8 servings
Recipe By :TASTE SHOW #TS4085
Date: Sat, 26 Oct 1996 16:52:51
~0400
Servings: 4
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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.
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