Chicken Curry - Bombay Cafe *Jb Recipe
Recipe 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
Recipe 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
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Carotenoid foods
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Chicken Curry - Bombay Cafe *Jb Recipe from the Recipes-4U Cookbook
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