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| Chicken Curry - Bombay Cafe Jb Recipe |
Category: Other / Entrees
Rating:
N/A
Servings: 8
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Ingredients
9 large garlic cloves
2 serrano or jalapeno chilies, stemme; d, halved, seeded
1 piece (3-inch-long) fresh ginger, p; eeled, coarsely chopped
1/4 cup vegetable oil
3 medium onions, finely chopped
5 tablespoon plus 1 cup water
1 cinnamon (4-inch-long) stick, broke; n in half
5 whole cardamom pods, cracked
1 teaspoon whole cloves
1/2 teaspoon whole black peppercorns
3 small bay leaves
3 tablespoon ground coriander
2 tablespoon ground cumin
1 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1 lb tomatoes, minced
1 1/2 teaspoon salt
2 chickens, (3-pound) each cut into 8; pieces, skinned
3 cup white rice, cooked
1/4 cup chopped fresh cilantro
Cooking 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 on Nov 24, 1997
entrees,poultry
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