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>
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”
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