Chicken curry - bombay cafe *jb

Yield: 8 Servings

Measure Ingredient
9 larges Garlic cloves
2 Serrano or jalapeno chilies, stemmed, halved, seeded
1 Piece (3-inch-long) fresh ginger, peeled, coarsely chopped
¼ cup Vegetable oil
3 mediums Onions, finely chopped
5 tablespoons Plus 1 cup water
1 Cinnamon (4-inch-long) stick, broken in half
5 Whole cardamom pods, cracked
1 teaspoon Whole cloves
½ teaspoon Whole black peppercorns
3 smalls Bay leaves
3 tablespoons Ground coriander
2 tablespoons Ground cumin
1 teaspoon Cayenne pepper
¼ teaspoon Ground turmeric
1 pounds Tomatoes, minced
1½ teaspoon Salt
2 Chickens, (3-pound) each cut into 8 pieces, skinned
3 cups White rice, cooked
¼ cup Chopped fresh cilantro

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

Similar recipes