Ingredients
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450
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2
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2
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2
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1
-
2
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1/2
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1
-
1 - 2
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1
-
-
-
-
-
Directions
Bombay Chicken Curry,Found this in an old cookbook I borrowed from a friend Around the world in 180 ways. Simply delicious, great for those who aren’t too keen on chilli powder, as you can add as much or as little as you like!,I followed the recipe twice. Both times, my sauce/gravy comes out brown from the spices, not orange/red/yellow-ish as shown in the photos. My mother-in-law, formerly of Bombay, used to make a very similar dish and her curry chicken was always the color shown in these photos and it was not as sweet as the coconut milk makes it. So, I feel something is being left out of the recipe to give it that unique color and maybe something else other than coconut milk is used in the real Bombay curry chicken (at least the way my mother-in-law used to make it.) I would love to be able to duplicate her recipe. BTW, her recipe tasted just the same as the curry chicken served in all the Dallas area Indian restaurants.,This is excellent, we really enjoyed it. I didn’t have fresh green chillies so used jar red chillies. Used about 1 1/2 teaspoons of chilli powder which was hot enough for us and we like hot curries. As the mix was simmering at step 3, I did keep a bit of an eye on it and probably added about a 1/2 cup of water so it wouldn’t dry out to much. Also used the entire tin of coconut cream. Thanks for a winner Sarah!
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Steps
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1
Done
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Heat a Non-Stick Pan Over a Medium High Heat and Use a Little Oil, or Cooking Spray to Brown Chicken. Remove from Pan. |
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2
Done
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in Same Pan Cook Onions Until Soft, Add Garlic, Chillies, Ginger and Spices For 11 Minute, or Until Fragrant. |
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3
Done
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Return Chicken to Pan and Stir to Coat Well in Mixture. Add Tomatoes and Simmer Gently For 30 Minutes, or Until Chicken Is Tender. |
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4
Done
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Stir in Coconut Cream Until Heated Through. |
