"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Bombay Chicken Recipe

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This recipe for Bombay Chicken, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Dorian
Added: Tuesday, July 26, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 c. cooked rice
Seasoned flour
Vegetable oil
3 - 4 lb. chicken pieces
1/3 c. coarsely chopped salted peanuts
2/3 c. golden raisins
1 c. thin onion slices
1 can chicken broth
2 tsp. curry powder
1/2 c. flaked coconut

Directions:
Directions:
Dredge chicken (with skin on) in seasoned flour and brown in oil. Remove to platter. Cook onions in browning pan till translucent. Add raisins to onions and heat till raisins puff, about 1 minute. Stir in cooked rice, coconut, and peanuts. Mix in curry powder. Dish the rice mix into a large casserole pot (or two, if needed) and lay the browned chicken on top; pour any juices left in the frying pan over all. Add half the can of chicken broth and a little water for moisture and bake covered at 350 degrees for 1 hour; check part way thru baking and add the rest of the chicken broth if more moisture is needed.

Personal Notes:
Personal Notes:
A favorite of Howard Bartlett's after I served it once for the Harpswell chapter of the AAUP (Howard & Helen Bartlett, Currier & Kay McEwen, and Donald & Edith Dorian), who convened their "chapter" before each visit they made to the Music Theater in Brunswick.

 

 

 

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