Recipe - Chicken Curry (Taste Show)

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

In a large heavybottomed 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 mediumhigh 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 MCRecipe Digest V1 #261

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

From: Meg Antczak meginny@node1.frontiernet.net