Bombay Style Chicken - Core
Source of Recipe
WW Community
List of Ingredients
9 ounces dry red split lentils, picked over, washed, drained
3 ounces of onions, peeled, chopped
1 fresh hot green chili chopped
2 tsp ground cumin
1/2 tsp ground turmeric
1 tsp peeled, very finely chopped fresh ginger
5 cups water
3 lb skinned chicken pieces
2 1/4 tsp salt
1 head cauliflower, floret's only
2 tbl oil
1 tsp cumin seeds
4 cloves garlic, peeled, chopped fine
3/4 tsp cayenne pepper
2 tbl lemon juice
1/2 tsp sugar
1/4 tsp garam masala
3 tbl chopped fresh coriander (optional)Recipe
Combine the lentils, onions, chili, ground cumin, tumeric, half the ginger and water in a big heavy pot. Bring to a simmer, cover, leaving the lid very slightly ajar, cook on low for 45 minutes. Add the chicken and cauliflour, bring to a boil, cover, turn heat to low, simmer 25 minutes or so until the chicken is tender.
Put the oil in a small frying pan over med heat. When hot add the cumin seeds, once the seeds start to sizzle, only a few seconds, put in the remaining 1/2 chopped ginger and the garlic.
Fry until the garlic is slightly brown, put in the cayenne, immediatly remove from the heat, add entire contents into the chicken and lentils. Add lemon juice, sugar, garam masala, stir to mix, cook over medium low for 5 more minutes. Sprinkle in the coriander just before serving.
|
|
member logon
