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  Recipe Home » Main Course » Chicken Curry - Bombay Cafe *Jb
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  Chicken Curry - Bombay Cafe *Jb
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 193
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 lb 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
Instructions:
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
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