| 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
A Message from our Provider:
“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”