West: Bombay Style Chicken Curry in Delicate Cream Sauce

Name: West: Bombay Style Chicken Curry in Delicate Cream Sauce
Total time: P1H
Yield: 4
Cuisine: Indian
Ingredients: cumin seeds; cloves; black peppercorns; cinnamon sticks; cardamom seeds; vegetable oil; onions; garlic cloves; ginger; tomatoes; chicken; yogurt, plain; water; cayenne pepper; salt; light cream (half&half); cilantro; red onion; sweet red bell peppers; lemon

Submitted by mooney

YIELD

4 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

TEASPOON CUMIN SEEDS

EACH CLOVES
whole *

EACH BLACK PEPPERCORNS *

EACH CINNAMON STICKS
one inch piece *

EACH CARDAMOM SEEDS
green, husked *

TABLESPOONS VEGETABLE OIL
light

LARGE ONIONS
finely chopped

EACH GARLIC CLOVES
minced

TABLESPOON GINGER
fresh, peeled, grated

1 ½

CUPS TOMATOES
skinned, chopped

POUNDS CHICKEN
skinned, cut into serving pieces

CUP YOGURT, PLAIN

CUP WATER

TEASPOON CAYENNE PEPPER

1 ½

TEASPOONS SALT
or to taste

CUP LIGHT CREAM (HALF&HALF)

Garnishes

TABLESPOONS CILANTRO
chopped

EACH RED ONION
peeled, sliced

EACH SWEET RED BELL PEPPERS
red or green, cored, sliced

EACH LEMON
cut into wedges

Directions

Combine cumin, cloves, pepper corns, cinnamon and cardamom seeds in an electric coffee mill and grind until reduced to a powder.

Set aside.

Heat oil in a large Dutch oven over medium-high heat.

Add onion, garlic and ginger.

Cook until onion is lightly browned, about 4 minutes, Add ground spice mixture and cook until fragrant, about I minute. Add tomato and chicken. Cook, stirring, until chicken pieces are no longer pink. Add yogurt and turn chicken pieces to coat. Add water, cayenne and salt. Reduce heat to medium, cover, and cook for 20 minutes. Stir in half-and-half; simmer until chicken is tender and sauce is thick, about 10 minutes. Skim off excess fat. Arrange chicken on a heated, deep serving dish and pour sauce over. Garnish with cilantro. Surround with onions, peppers and lemon wedges.