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Recipe #18: Bombay Chicken Curry With Coriander & Coconut Milk

Posted Aug 29 2007 12:00am

Right now, I'm making yet another recipe from Indian Home Cooking. Do I love this cookbook or what? I think I'm basically working my way through the entire cookbook! ;-) So far, all of the recipes I've made from this cookbook are excellent! I can't recommend this cookbook highly enough!

So here's the recipe
Bombay Chicken Curry With Coriander & Coconut Milk
(Recipe source: Indian Home Cooking: A Fresh Introduction to Indian Food, With More Than 150 Recipes , by Suvir Suran & Stephanie Lyness.)


2 Tbsp coriander seeds
1/2 tsp black mustard seeds (optional, but I like to include them)
12 black peppercorns
2 whole dried red chiles
1//4 tsp turmeric
1/2-inch piece cinnamon stick
6 whole cloves
6 green cardamom pods

1 large red onion, quartered
6 garlic cloves
2-inch piece fresh ginger, peeled & cut crosswise into thirds
3 Tbsp canola oil (NOTE: Again, I always substitute olive oil & instead use a non-stick pan & about 1/2 of the oil that's listed in the recipe.)
1 tsp salt, or to taste
1 fresh hot green chile, sliced crosswise into thin rounds
12 fresh or 18 frozen curry leaves, torn into pieces (optional, but I like to include)
4-lb chicken, cut into 8-10 pieces & skinned
3/4 c. coconut milk
1/2 c. water
1/2 c. chopped fresh cilantro

For the spice powder, combine the ingredients into a grinder & grind to a powder. Set aside. Combine the onion, garlic, & ginger in a blender & process to a puree; set aside. Heat the oil in a large casserole over medium-high heat. Add the onion puree & 1/2 tsp of the salt, & cook, stirring often, until golden brown, 10-15 minutes. Keep a cup of water beside the stove while the onion cooks. As the onion begins to stick, drizzle inwater, about a tsp at a time, & scrape the bottom of the pan with the spoon to pull up the browned bits & keep the onion from burning. Add the green chile & curry leaves, if using, & cook, stirring, 1 minute. Add the spice powder & the remaining 1/2 tsp of salt & cook, stirring, 2 minutes. Sprinkle in a few drops of water if the onion mixture begins to stick. Add the chicken pieces & cook, stirring constantly, until the meat is mostly opaque, 4-5 minutes. Add the coconut milk & water, & bring to a boil. Reduce the heat & simmer, partially covered, stirring & scraping the bottom of the casserole every now & then to keep the sauce from sticking, until the chicken is tender, about 40 minutes. Stir in 1/4 c. of the cilantro & simmer, uncovered, 5 more minutes. Taste for salt, sprinkle with the remaining 1/4 c. cilantro, & serve hot. Enjoy!

Yield: Serves 4.

Serving Suggestions: Serve with plain basmati rice or freshly baked naan.

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