Sunday, April 20, 2008

Bombay Chicken Curry Recipe

This mild curry has the hot and spicy taste of Mumbai food in a curry using vegetable oil, vinegar, coconut, curry leaves, sugar an spices. I used a whole cut up chicken but think it would be better with sliced chicken breasts. If you do not have the curry leaves this recipe will still be very good. I used dried curry leaves since I am unable to purchase fresh leaves. Adjust the chili according to taste. I serry this chicken with an aloo.

4 to 5 pounds of chicken pieces (2 kg)
2 tablespoons vegetable oil (olive or canola)
2 tablespoons of a mild vinegar (I used Japanese sake vinegar)
1 1/2 cups (125 grms) desiccated coconut (the dried, finely shredded flesh of the coconut)
4 cloves garlic, crushed
1/2 teaspoon ground turmeric
1 teaspoon chili powder
12/ teaspoon black pepper
1 teaspoon grated fresh ginger
10 curry leaves
1 tablespoon sugar

Place the chicken pieces in a saucepan, cover with water and bring to boil. Reduce heat, cover and simmer for 30 minutes or until chicken is completely cooked. Drain, reserving 1 cup of liquid.

Heat oil in a sucepan, add sugar, cocomut, garlic, turmeric, chili, pepper, ginger and curry, SSaute of 2 minutes.

Add the chicken pieces and reserved stock and sugar , Bring to a boil , Lower the hear to low and cover the pot. Simmer to 15 minutes.

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