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
Historians have proved the existence of recipes way back into the distant past, in truth as far into history as the early Egyptians, and possibly even further than that. However, these, ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe in existence, according to academics are some tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Progressing into The time of the romans 25BC a man called Apicius assembled a collection of scripts which described recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the cooks of his times used a wide range of aromatic flavors, including a few that will be familiar to modern chefs such as bay, mint and dill. In the 15th century, the Crusaders brought back many new foods, spices and herbs from Arab countries, such as basil and coriander. The introduction of these new foods and spices was responsible for an explosion in books on cookery, some of which are now in private collections. Over the next few centuries, the powerful families of the West tried to serve up the best banquets, and as a consequence, cooks and their recipe collections were much in demand. Nevertheless, it was during the 19th century that fine cooking and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. The introduction of television brought us celebrity chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Chicken Curry Bombay Cafe _Jb recipe.
