Title: Chicken Curry (Taste Show)
Categories: New, Text, Import
Yield: 1 Servings

2 3-pound chickens, cut into
-serving-size pieces,;
-skinned
10 tb Vegetable oil
6 c Thinly sliced onions
2 tb Finely chopped garlic
3 tb Finely chopped ginger
2 Cinnamon sticks
8 Cardamom pods
1 tb Turmeric
1 ts Cayenne
2 c Canned crushed tomatoes
1 tb Kosher salt
1 tb Ground roasted cumin seeds
-or ground cumin
4 tb Chopped cilantro leaves

In a large heavy-bottomed pan, preferably with a nonstick surface, heat 2
tablespoons oil over high heat. When oil is very hot add chicken, a few
pieces at a time, and sear until browned on all sides, about 4 minutes.
Using a slotted spoon remove chicken to a plate and continue until all
pieces are browned.

Add remaining oil and onions to pan, reduce heat to medium-high and fry 30
minutes until light brown, stirring constantly to prevent burning. Add
garlic and ginger and fry 5 minutes. Add cinnamon and cardamom and fry 2
minutes, until spices are puffed and beginning to brown. Add turmeric and
cayenne and stir rapidly 15 seconds. Return chicken to pan and stir in
tomatoes, salt and 2 cups boiling water. Reduce heat to a simmer, cover and
cook about 45 minutes, until chicken is tender and gravy has thickened.
Check frequently, and add a little water if sauce is evaporating too
quickly. Turn off heat and let dish rest, covered at least 1 hour,
preferably 2. When ready to serve, reheat, fold in cumin and cilantro, and
adjust seasonings if needed.

Yield: 8 servings
Recipe By :TASTE SHOW #TS4085

Posted to MC-Recipe Digest V1 #261

Date: Sat, 26 Oct 1996 16:52:51 -0400

From: Meg Antczak