Side Pannel
Chicken Curry - Bombay Cafe Jb
Chicken Curry - Bombay Cafe Jb
- Recipe Submitted by ADMIN on 09/26/2007
Category: Curries, Poultry, Main Dish
Ingredients List
- 9 lg Garlic cloves
- 2 Serrano or jalapeno chilies,
- -stemmed, halved, seeded
- 1 Piece (3-inch-long) fresh
- -ginger, peeled, coarsely
- -chopped
- 1/4 c Vegetable oil
- 3 md Onions, finely chopped
- 5 tb Plus 1 cup water
- 1 Cinnamon (4-inch-long)
- -stick, broken in half
- 5 Whole cardamom pods, cracked
- 1 ts Whole cloves
- 1/2 ts Whole black peppercorns
- 3 sm Bay leaves
- 3 tb Ground coriander
- 2 tb Ground cumin
- 1 ts Cayenne pepper
- 1/4 ts Ground turmeric
- 1 lb Tomatoes, minced
- 1 1/2 ts Salt
- 2 Chickens, (3-pound) each cut
- -into 8 pieces, skinned
- 3 c White rice, cooked
- 1/4 c 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”š 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”š
2 minutes. Add cinnamon, cardamom, cloves and peppercorns; stir 1 minute.
Add 2 tablespoons water, bay leaves, coriander, cumin, cayenne and
turmeric; saut”š 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.
process until minced.
Heat oil in large Dutch oven over medium-high heat. Add onions; saut”š 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”š
2 minutes. Add cinnamon, cardamom, cloves and peppercorns; stir 1 minute.
Add 2 tablespoons water, bay leaves, coriander, cumin, cayenne and
turmeric; saut”š 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.
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