Title: Chicken Curry - Bombay Cafe Jb
Categories: Main dish, Poultry, Curries
Yield: 8 Servings

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‚ 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