Recipe - Chicken Curry - Bombay Cafe Jb

9 lg Garlic cloves
2 Serrano or jalapeno chilies,
stemmed, halved, seeded
1 Piece (3inchlong) fresh
ginger, peeled, coarsely
chopped
One fourth cup Vegetable oil
3 md Onions, finely chopped
5 tablespoon Plus 1 cup water
1 Cinnamon (4inchlong)
stick, broken in half
5 Whole cardamom pods, cracked
1 teaspoon Whole cloves
One half teaspoon Whole black peppercorns
3 small Bay leaves
3 tablespoon Ground coriander
2 tablespoon Ground cumin
1 teaspoon Cayenne pepper
One fourth teaspoon Ground turmeric
1 pound Tomatoes, minced
1 One half teaspoon Salt
2 Chickens, (3pound) each cut
into 8 pieces, skinned
3 cup White rice, cooked
One fourth cup 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 mediumhigh 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 MMRecipes Digest V4 #305 by Julie Bertholf
jewel1@ix.netcom.com on Nov 24, 1997