1 2 3-pound chickens, cut into
Directions
: serving-size pieces, --
: skinned
10 TB vegetable oil
6 c thinly sliced onions
2 TB finely chopped garlic
3 TB finely chopped ginger
2 cinnamon sticks
8 cardamom pods
1 TB turmeric
1 ts cayenne
2 c canned crushed tomatoes
1 TB kosher salt
1 TB ground roasted cumin seeds
: or ground cumin
4 TB chopped cilantro leaves
In a large heavy-bottomed pan, preferably with a nonstick surface,
heat 2 tablespoons oil over high heat. When oil is very hot add
chicken, a few pieces at a time, and sear until browned on all sides,
about 4 minutes. Using a slotted spoon remove chicken to a plate and
continue until all pieces are browned.
Add remaining oil and onions to pan, reduce heat to medium-high and
fry 30 minutes until light brown, stirring constantly to prevent
burning. Add garlic and ginger and fry 5 minutes. Add cinnamon and
cardamom and fry 2 minutes, until spices are puffed and beginning to
brown. Add turmeric and cayenne and stir rapidly 15 seconds. Return
chicken to pan and stir in tomatoes, salt and 2 cups boiling water.
Reduce heat to a simmer, cover and cook about 45 minutes, until
chicken is tender and gravy has thickened. Check frequently, and add
a little water if sauce is evaporating too quickly. Turn off heat and
let dish rest, covered at least 1 hour, preferably 2. When ready to
serve, reheat, fold in cumin and cilantro, and adjust seasonings if
needed.
Yield: 8 servings
Recipe By :TASTE SHOW #TS4085
Date: Sat, 26 Oct 1996 16:52:51
~0400
Servings: 4 servings
Chicken Curry (Taste Show) Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is quite feasible to prove the history of written cooking instructions far back into the far past, in fact as far back into recorded history as the Egyptians, and possibly even further than that. Having said that, generally, these old cookbooks were just very basic hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, are some tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into The time of the romans 25BC a roman called Apicius created a few scripts showing how to cook the recipes enjoyed by wealthy Romans. In his works, he tells us how the roman meals were separated into appetizers, main course and dessert, a style of dining still practiced today. He also recounts how the ancient chefs were skilled in the use of a good variety of herbs, including a few that will be familiar to modern chefs such as thyme, rue and asafoetida. Later, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab countries, such as rosemary and coriander. These new foods and spices led to a torrent in publications on food, many of which are now in private collections. During the next few hundred years, the families of Europe strove to serve the best banquets, and as a consequence, cooks and their recipe collections were greatly in demand. Nevertheless, it was during the nineteenth century that fine cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, verifying, and publishing the recipes that were being prepared for the better households. By the time we get to the twentieth century, cookbooks were greatly in demand due to more people being able to read, people having more spare time and being a little richer. |
We hope you enjoy this Chicken Curry (Taste Show) recipe.
