This Bombay-style chicken curry delivers the vibrant, complex flavors of a restaurant kitchen straight to your home. It features tender chicken pieces simmered in a deeply spiced sauce made from fresh garlic, ginger, and chilies. The blend of whole spices like cardamom, cloves, and cinnamon creates an aromatic warmth, while ground coriander and cumin provide earthy depth. The tomatoes break down into a rich, glossy gravy that coats every bite. It is perfect for cozy weeknight dinners or festive gatherings. Serve over fluffy white rice with a side of cooling chutney for a balanced, satisfying meal that feels both comforting and exotic.
Chicken Curry – Bombay Cafe *Jb
Description
This Bombay-style chicken curry delivers the vibrant, complex flavors of a restaurant kitchen straight to your home. It features tender chicken pieces simmered in a deeply spiced sauce made from fresh garlic, ginger, and chilies. The blend of whole spices like cardamom, cloves, and cinnamon creates an aromatic warmth, while ground coriander and cumin provide earthy depth. The tomatoes break down into a rich, glossy gravy that coats every bite. It is perfect for cozy weeknight dinners or festive gatherings. Serve over fluffy white rice with a side of cooling chutney for a balanced, satisfying meal that feels both comforting and exotic.Ingredients
Directions
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Stem, halve, and seed the chilies. Peel and coarsely chop the ginger.
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Using a food processor with the running, drop the garlic, chilies, and ginger down the feed tube until minced.
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Heat vegetable oil in a large Dutch oven over medium-high heat.
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Add chopped onions and saut&# 195;© until brown, adding 2 tablespoons of water during the last minutes to prevent burning, about 10 minutes.
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Add the chili mixture and 1 tablespoon of water; sauté for 2 minutes.
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Add the broken cinnamon stick, cracked cardamom pods, whole cloves, and black peppercorns; stir for 1 minute.
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Add 2 tablespoons of water, bay leaves, ground coriander, cumin, cayenne, and turmeric; sauté for 1 minute.
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Add minced tomatoes and salt; cook, stirring constantly, until almost all liquid evaporates, about 5 minutes.
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Add chicken pieces one at a time, turning to coat thoroughly in the tomato mixture.
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Pour in 1 cup of water.
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Cover and simmer until chicken is cooked through, turning the pieces once, about 40 minutes.
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Spoon cooked white rice onto plates.
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Top rice with chicken and sauce.
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Garnish with chopped fresh cilantro.
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Serve immediately with Green Apple & Coconut Chutney.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 349.2kcal
- % Daily Value *
- Total Fat 1.3g2%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 39.8mg2%
- Total Carbohydrate 77.2g26%
- Dietary Fiber 5.7g23%
- Sugars 4.6g
- Protein 14.9g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
