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. |
This recipe for Maharashtrian Chicken Curry is from