9 large garlic cloves
2 serrano or jalapeno chilies, stemme, d, halved, seeded
1 piece (3-inch-long) fresh ginger, p, eeled, coarsely
1/4 cup vegetable oil
3 medium onions, finely chopped
5 tbsp plus 1 cup water
1 cinnamon (4-inch-long) stick, broke, n in half
5 whole cardamom pods, cracked
1 tsp whole cloves
1/2 tsp whole black peppercorns
3 small bay leaves
3 tbsp ground coriander
2 tbsp ground cumin
1 tsp cayenne pepper
1/4 tsp ground turmeric
1 lb tomatoes, minced
1 1/2 tsp salt
2 chickens, (3-pound) each cut into 8, pieces, skinned
3 cup white rice, cooked
1/4 cup chopped fresh cilantro
Directions
With processor running, drop garlic, chilies and ginger down feed
tube and process until minced.
Heat oil in large Dutch oven over medium-high heat. Add onions; saut,
until brown, adding 2 tablespoons water during last minutes of
cooking to prevent burning, about 10 minutes. Add chili mixture and 1
tablespoon water; saut, 2 minutes. Add cinnamon, cardamom, cloves and
peppercorns; stir 1 minute. Add 2 tablespoons water, bay leaves,
coriander, cumin, cayenne and turmeric; saut , 1 minute.
Add tomatoes and salt; cook until almost all liquid evaporates,
stirring constantly, about 5 minutes. Add chicken pieces 1 at a time,
turning to coat in tomato mixture. Add 1 cup water. Cover; simmer
until chicken is cooked through, turning once, about 40 minutes.
Spoon rice onto plates. Top with chicken and sauce. Garnish with
cilantro. Serve with Green Apple & Coconut Chutney.
Bon Appetit, February 1995
Servings: 8 servings
Chicken Curry - Bombay Cafe *Jb Recipe brought to you by Recipe Ideas
Categories: Chicken; Dutch Oven; Poultry
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions way back into history, at least as far back as the early Egyptians, and possibly even further. In practice though, these, early cookbooks were just very simple hieroglyphic instructions for food preparation.
Interestingly, the oldest recipe discovered, according to experts in ancient history are some clay tablets in the Sumerian language which show 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 drank it feel `wonderful`. Progressing into The time of the romans around 25BC a roman called Apicius compiled a collection of documents detailing recipes cooked by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were split into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the ancient chefs made 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, knights returning from the crusades brought back many foods, spices and herbs from the holy lands, such as coriander, basil and rosemary. The introduction of these new tastes led to an explosion in manuscripts on cookery, the majority of which still exist in private cookery archives. By the time we get to the twentieth century, cookery publications are in great demand, due to better eduction, more free time and a general increase in wealth. Like it or not, the introduction of TV brings us TV cookery programs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Chicken Curry Bombay Cafe _Jb recipe.
