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  • Chicken Curry A La Bhayani

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    Chicken Curry A La Bhayani
    Servings: 3
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/4 c. vegetable oil
    • 1 tsp cuminseed
    • 1 c. minced onion
    • 1 1/2 tsp chopped garlic
    • 1 x fresh warm green chili chopped
    • 1/2 tsp salt
    • 1 1/2 tsp grnd cumin
    • 1 1/2 tsp grnd coriander
    • 1 1/2 tsp garam masala (recipe follows)
    • 1 lb canned crushed tomatoes
    • 6 x skinless chicken thighs
    • 1 sm boiling potato
    • 2 Tbsp. chopped fresh coriander
    • 25 x cardamom pods about
    • 2 x inch cinnamon stick broken into pcs
    • 1 tsp cuminseed
    • 1 tsp cloves
    • 1 tsp peppercorns
    • 1/2 tsp freshly grated nutmeg

    Directions

    1. Excellent!
    2. In a large skillet heat the oil over moderately high heat till it is warm but not smoking and in it fry the cuminseed, stirring, till it is fragrant. Add in the onion, the garlic, and the chili and cook the mix over moderately low heat, stirring occasionally, till the vegetables are softened. Add in the salt, the grnd cumin, the grnd coriander, the garam masala, and the tomatoes and cook the mix, stirring, for 10 min. Add in the chicken thighs and the potato, peeled and cut into 1-inch pcs, and cook the mix, covered, stirring occasionally, for 40 to 45 min, or possibly till the chicken is just cooked through. Serve the chicken garnished with the fresh coriander.
    3. Garam masala: Break open sufficient of the cardamom pods to measure 1 Tbsp. seeds. In a spice or possibly coffee grinder pulverize the cardamom, the cinnamon, the cuminseed, the cloves, the peppercorns, and the nutmeg to a fine pwdr. The spice keeps in an airtight container indefinitely.
    4. Makes about 3 Tbsp. (3 servings).
    5. NOTES :

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