West: bombay style chicken curry in delicate
Yield: 4 Servings S
Ingredients:
- 1 ts Cumin seed
- 6 Whole cloves
- 8 Black peppercorns
- 1 One-inch piece cinnamon -stick
- 5 Green cardamom pods husked
- 3 tb Light vegetable oil
- 1 lg Onion finely chopped
- 3 Garlic cloves minced
- 1 tb Peeled and grated fresh -ginger
- 1 1/2 c Skinned chopped tomato
- 3 lb Chicken skinned cut into -serving pieces
- 1/2 c Plain yogurt
- 1 c Water
- 1/2 ts Cayenne pepper
- 1 1/2 ts Salt or to taste
- 1 c Half-and-half GARNISHES:
- 2 tb Chopped cilantro
- 1 Red onion peeled sliced
- 1 Red or green bell pepper -cored and sliced
- 1 Lemon
Instructions:
cut into wedges Every state has its own style of cooking chicken. This dish which is cooked in a fragrant cream sauce is popular in Maharashtra Bombay. Combine cumin cloves pepper corns cinnamon and cardamom seeds in an electric coffee mill and grind until reduced to a powder. Set aside. Heat oil in a large Dutch oven over medium-high heat. Add onion garlic and ginger. Cook until onion is lightly browned about 4 minutes Add ground spice mixture and cook until fragrant about I minute. Add tomato and chicken. Cook stirring until chicken pieces are no longer pink. Add yogurt and turn chicken pieces to coat. Add water cayenne and salt. Reduce heat to medium cover and cook for 20 minutes. Stir in half-and-half; simmer until chicken is tender and sauce is thick about 10 minutes. Skim off excess fat. Arrange chicken on a heated deep serving dish and pour sauce over. Garnish with cilantro. Surround with onions peppers and lemon wedges. PER SERVING: 365 calories 36 g protein 18 g carbohydrate 17 g fat ( 6 g saturated) 119 mg cholesterol 959 mg sodium 3 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle 6/24/92.
