| 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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