Name: Chicken Curry (Taste Show)
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

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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