Wednesday, September 22, 2010
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Ingredients:
2 kg chicken pieces 2 tblsp olive oil (tel) 2 tblsp white Vinegar (Sirka) 1 1/3 cups (125gms) desiccated coconut (narial) 4 cloves garlic (lasan), crushed 1/2 tsp ground turmeric (haldi) 1 tsp chilli powder 1/2 tsp ground black pepper (kali mirch) 1 tsp grated, fresh ginger (adrak) 10 curry leaves (kari patta) 1 tblsp sugar (cheeni)
How to make bombay chicken curry:
* Place chicken pieces in a saucepan, cover with water and bring to boil. Reduce heat, cover, simmer for 30 minutes or until chicken is tender. Drain, reserving 1 cup (250ml) of liquid. * Heat oil in a saucepan, add vinegar, coconut, garlic, cumin, turmeric, chilli, pepper, ginger and curry leaves. Sauté for 2 minutes. * Add the chicken pieces, reserved stock and sugar. Bring to boil, reduce heat to low, cover, simmer for 15 minutes.
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