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Chicken Curry, Bombay (M)
Source: "Indian Jewish Cooking," by Mavis Hyman
Serves: 4 to 6

1 roasting chicken weight 4 lb. (about 2kg), cut into pieces
3 large onions
4 tablespoons vegetable oil or chicken fat
3 teaspoons crushed ginger
1-1/2 teaspoons crushed garlic
12 whole fresh red chilies
2 and a half teaspoons coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric
Salt, pepper
2 tablespoons vinegar
2 teaspoons sugar

Fry the finely chopped onions in the oil or chicken fat. When the onions are golden brown, add the ginger, garlic, chilies (perhaps fewer than 12!) coriander, cumin, turmeric, and salt and pepper.

Fry the spices with the onion until the aroma arises and add the pieces of the chicken. Seal over a hot flame, cover and place on the middle shelf of a moderately hot oven for an hour or until the chicken is tender.

Add the vinegar and the sugar. Mix thoroughly, adjust seasoning and serve hot.

This is an extremely hot curry and should be eaten with a very generous portion of boiled rice.

Posted by Joan Rundo

Nutritional Info Per Serving: N/A