| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 2 | 3-pound chickens, cut into serving-size pieces,; skinned | |
| 10 | tb | Vegetable oil |
| 6 | c | Thinly sliced onions |
| 2 | tb | Finely chopped garlic |
| 3 | tb | Finely chopped ginger |
| 2 | Cinnamon sticks | |
| 8 | Cardamom pods | |
| 1 | tb | Turmeric |
| 1 | ts | Cayenne |
| 2 | c | Canned crushed tomatoes |
| 1 | tb | Kosher salt |
| 1 | tb | Ground roasted cumin seeds or ground cumin |
| 4 | tb | Chopped cilantro leaves |
INSTRUCTIONS
In a large heavy-bottomed 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 medium-high 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 MC-Recipe Digest V1 #261 Date: Sat, 26 Oct 1996 16:52:51 -0400 From: Meg Antczak <meginny@node1.frontiernet.net>
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