Chicken Curry - Bombay Cafe

8 Servings

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Chicken Curry - Bombay Cafe Ingredients

9 lg Garlic cloves	3 sm Bay leaves
2 Serrano or jalapeno chilies,	3 tb Ground coriander
1 Piece (3-inch-long) fresh	2 tb Ground cumin
1/4 c Vegetable oil	1 ts Cayenne pepper
3 md Onions, finely chopped	1/4 ts Ground turmeric
5 tb Plus 1 cup water	1 lb Tomatoes, minced
1 Cinnamon (4-inch-long)	1 1/2 ts Salt
5 Whole cardamom pods, cracked	2 Chickens, (3-pound) each cut
1 ts Whole cloves	3 c White rice, cooked
1/2 ts Whole black peppercorns	1/4 c Chopped fresh cilantro

Instructions for Chicken Curry - Bombay Cafe

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; saute 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

Main Ingredient: ChickenCuisine: Uncategorized