Chicken Curry - Bombay Cafe *jb Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
9 large: Garlic cloves,
2: Serrano or jalapeno chilies, stemmed, halved, seeded
1 Piece: , (3-inch-long) fresh ginger, peeled, coarsely chopped
1/4 cup: Vegetable oil,
3 medium: Onions, finely chopped
5 tbsp: Plus 1 cup water,
1: Cinnamon, (4-inch-long) stick, broken 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 lbs: 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,
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
Source from luhu.jp
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
Source from luhu.jp