| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Dutch | Ethnic | 1 | Servings |
INGREDIENTS
| 1 | Clove garlic | |
| 2 | Whole cloves | |
| 1 | t | Fennel seed |
| 1 | t | Ground cumin |
| 1 | t | Ground coriander |
| 1 | t | Cayenne |
| 1 | Onion | |
| 2 | T | Oil |
| 2 | c | Water |
| 1 | t | Tamarind paste, * see note |
| 2 | Tomatoes, coarsely chopped | |
| 2 | t | Salt or less to taste |
| 1 1/2 | lb | Chicken w/bones, drumsticks |
| & thighs | ||
| 3/5 | osted to MC-Recipe Digest V1 #518 by Sherry Zeiss |
INSTRUCTIONS
Using a blender, blend garlic, cloves, fennel, cumin, coriander, cayenne and onion into a smooth paste, adding a little water (no more than 1/4 cup) if required. Heat oil in a dutch oven. When the oil is hot but not smoking, add the blended mixture. Be sure to cover the pan quickly; it will be quite pungent. Saute for 2-3 minutes or until the onion loses its raw smell. Add water, tamarind paste, tomatoes and salt. Bring to a steady boil. Add chicken and return to boil. Turn down the flame and allow to simmer for about 30 minutes or until the curry thickens. NOTES : These ingredients can be found at the ethnic Indian food stores. Recipe from Southern India. Recipe by: American Statesman <zeiss@tab.com> on Mar 15, 1997
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