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

Yield

4 servings

Prep

30 min

Cook

30 min

Ready

60 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
1	teaspoon	cumin seeds
6	each	cloves whole	*
8	each	black peppercorns	*
1	each	cinnamon sticks one inch piece	*
5	each	cardamom seeds green, husked	*
3	tablespoons	vegetable oil light
1	large	onions finely chopped
3	each	garlic cloves minced
1	tablespoon	ginger fresh, peeled, grated
1 ½	cups	tomatoes skinned, chopped
3	pounds	chicken skinned, cut into serving pieces
½	cup	yogurt, plain
1	cup	water
½	teaspoon	cayenne pepper
1 ½	teaspoons	salt or to taste
1	cup	light cream (half&half)
Garnishes
2	tablespoons	cilantro chopped
1	each	red onion peeled, sliced
1	each	sweet red bell peppers red or green, cored, sliced
1	each	lemon cut into wedges

Ingredients

Amount	Measure	Ingredient	Features
5	ml	cumin seeds
6	each	cloves whole	*
8	each	black peppercorns	*
1	each	cinnamon sticks one inch piece	*
5	each	cardamom seeds green, husked	*
45	ml	vegetable oil light
1	large	onions finely chopped
3	each	garlic cloves minced
15	ml	ginger fresh, peeled, grated
355	ml	tomatoes skinned, chopped
1.4	kg	chicken skinned, cut into serving pieces
118	ml	yogurt, plain
237	ml	water
2.5	ml	cayenne pepper
7.5	ml	salt or to taste
237	ml	light cream (half&half)

Garnishes
3E+1	ml	cilantro chopped
1	each	red onion peeled, sliced
1	each	sweet red bell peppers red or green, cored, sliced
1	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.