| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
May 1991 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
|
|
A; (3 1/2-pound) |
|
|
; chicken, cut into |
|
|
; serving pieces |
| 1 |
|
Onion; chopped |
| 1 |
lg |
Garlic clove; minced |
| 1 1/2 |
ts |
Turmeric |
| 1 1/2 |
ts |
Ground coriander |
| 1 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Ground ginger |
| 3 |
|
Carrots; chopped coarse |
|
|
A; (14- to 16-ounce) |
|
|
; can whole tomatoes |
|
|
; including the juice |
| 1 |
c |
Chicken broth |
| 1 1/2 |
c |
Chopped fresh pineapple |
|
|
Cayenne to taste |
| 2 |
tb |
Minced fresh parsley leaves |
|
|
Cooked rice as an accompaniment |
INSTRUCTIONS
In a heavy kettle heat the oil over moderately high heat until it is
hot but not smoking and in it brown the chicken, patted dry, in
batches, transferring it as it is browned to a bowl. Pour off all but
2 tablespoons of the fat and in the remaining fat cook the onion over
moderate heat, stirring, until it is golden. Add the garlic, the
turmeric, the coriander, the cumin, the cinnamon, and the ginger and
cook the mixture, stirring, for 1 minute. Add the carrots, the
tomatoes with the juice, the broth, and the chicken including any
juices that have accumulated in the bowl and simmer the mixture,
covered, for 30 minutes, or until the chicken is no longer pink.
Transfer the chicken to a plate, boil the sauce until it is thickened
slightly, and stir in the pineapple, the cayenne, and salt to taste.
Simmer the mixture for 1 minute, stir in the chicken and the parsley,
and serve the curry over the rice.
Serves 4 to 6.
Gourmet May 1991
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