Yield: 8 Servings
|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|
|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