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Maharashtrian Chicken Curry Recipe

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This recipe for Maharashtrian Chicken Curry, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andrea Richards
Added: Monday, February 14, 2011

Category:
Category:

Ingredients:  
Ingredients:  
3 dried red chilies, broken in half (I use red pepper flakes)
5 black peppercorns
5 whole cloves
1/4 inch stick cinnamon or 1/4 t cinnamon powder
1 T fresh or dried unsweetened coconut, shredded (optional)
1 T cumin seeds or 1 1/2 t cumin powder
1 T coriander seeds or 1 T coriander powder
1 # tomatoes (I used canned)
5 cloves garlic
1 inch piece fresh ginger root, coarsely chopped
1/2 c onions, finely chopped
1 1/2 T oil
1 bay leaf
3 # chicken, cut up
1 T salt

Directions:
Directions:
In a small pan, dry heat the red pepper, black pepper, cloves, cinnamon, coconut, cumin and coriander over a medium to high burner, stirring constantly. The heat helps dry the spices, making them easy to blend and drawing out the flavors. In a blender, puree spices, tomatoes, garlic and ginger until they form a homogeneous liquid. Heat oil in a 4 quart heavy pot. Add the bay leaf and chopped onions, and lightly fry until the onions are a crisp golden yellow tinged with brown. Constant stirring is necessary to prevent burning. Blot moisture from the chicken with a paper towel. Add chicken to the pot. Stir until the pieces are browned, then add the tomato and spice mixture, stirring and coating the chicken with it. Clean the blender container with 1 c water and add this along with the salt. Bring to a boil on high heat. Lower heat, cover, and simmer for 1 1/2 hours, stirring every 15 minutes or so. Remove the cover and simmer for another 20 minutes. Add salt to taste. Serve hot with plain white rice.

Personal Notes:
Personal Notes:
This recipe comes from "Beyond Curry: Quick and Easy Indian Cooking, Featuring Cuisine from Maharashtra State" by Hemalata C. Dandekar. It is the most authentic Indian recipe I have found, and we all love it. I've made it successfully many times.

 

 

 

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