• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Chicken Curry - Bombay Cafe Jb

  • Recipe Submitted by on

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


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.

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