| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Dutch | Main dish, Poultry, Curries | 8 | Servings |
INGREDIENTS
| 9 | lg | Garlic cloves |
| 2 | Serrano or jalapeno chilies, stemmed, halved, seeded | |
| 1 | Piece (3-inch-long) fresh ginger, peeled, coarsely chopped | |
| 1/4 | c | Vegetable oil |
| 3 | md | Onions, finely chopped |
| 5 | tb | Plus 1 cup water |
| 1 | Cinnamon (4-inch-long) stick, broken in half | |
| 5 | Whole cardamom pods, cracked | |
| 1 | ts | Whole cloves |
| 1/2 | ts | Whole black peppercorns |
| 3 | sm | Bay leaves |
| 3 | tb | Ground coriander |
| 2 | tb | Ground cumin |
| 1 | ts | Cayenne pepper |
| 1/4 | ts | Ground turmeric |
| 1 | lb | Tomatoes, minced |
| 1 1/2 | ts | Salt |
| 2 | Chickens, (3-pound) each cut into 8 pieces, skinned | |
| 3 | c | White rice, cooked |
| 1/4 | c | Chopped fresh cilantro |
INSTRUCTIONS
With processor running, drop garlic, chilies and ginger down feed tube and process until minced. Heat oil in large Dutch oven over medium-high 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 MM-Recipes Digest V4 #305 by Julie Bertholf <jewel1@ix.netcom.com> on Nov 24, 1997
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