Chicken curry - bombay cafe jb
8 Servings
Ingredients
| Quantity | 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 |
Directions
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
Posted to MM-Recipes Digest V4 #305 by Julie Bertholf <jewel1@...> on Nov 24, 1997