INGREDIENTS

INSTRUCTIONS

1. Finely chop the onions in a food processor. Set aside in a separate
bowl. Without rinsing the workbowl, mince garlic, ginger and chillies
together in the food processor and set aside in a separate bowl. Again
without rinsing the workbowl, puree the tomatoes and set aside.
2. Heat oil in a large saucepan and add onions. Brown over medium-high
heat, stirring frequently, until they turn a deep red-brown in colour,
about 12 to 14 minutes. Stir in 1-2 tablespoons of hot water, as
needed, to arrest browning and to make a paste.
3. Add the garlic mixture and saute for a minute, adding a little more
water if needed to prevent sticking.
4. Add all the whole and ground spices and continue to brown for
another 2-3 minutes.
5. Add the pureed tomatoes and their juices and cook through until the
solids separate from the oil, about 5-6 minutes, stirring frequently.
This paste is called a "masala".
6. Add the chicken pieces and brown well on medium-high heat, about 5
minutes. Add the salt and about 1/3 cup hot water. Cover and simmer
for 30-40 minutes, or until the chicken is cooked through. Add a
little more hot water if needed during cooking. The curry should have
the consistency of thick gravy.
7. Serve on a warm platter, garnished with chopped coriander.
Recipe from "The Bombay Cafe" by Neela Paniz, published by Ten Speed
Press, 1998.
Converted by MC_Buster.
Per serving: 7429 Calories (kcal); 551g Total Fat; (67% calories from
fat); 527g Protein; 75g Carbohydrate; 2716mg Cholesterol; 5403mg
Sodium Food Exchanges: 2 1/2 Grain(Starch); 72 1/2 Lean Meat; 6 1/2
Vegetable; 0 Fruit; 65 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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