| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Dutch |
Ethnic |
1 |
Servings |
INGREDIENTS
| 1 |
|
Clove garlic |
| 2 |
|
Whole cloves |
| 1 |
ts |
Fennel seed |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground coriander |
| 1 |
ts |
Cayenne |
| 1 |
|
Onion |
| 2 |
tb |
Oil |
| 2 |
c |
Water |
| 1 |
ts |
Tamarind paste, * see note |
| 2 |
|
Tomatoes, coarsely chopped |
| 2 |
ts |
Salt or less to taste |
| 1 1/2 |
lb |
Chicken w/bones (drumsticks & thighs) |
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 3/5/97 Posted to MC-Recipe Digest V1 #518 by
Sherry Zeiss <zeiss@tab.com> on Mar 15, 1997
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