Bombay Palace Chicken Curry
Grrrrrgh!
Course : Curry
From: HungryMonster.com
Serves: 1
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        chicken -- skinned and cut
                        -- into 8 pieces (1.5
                        -- kg)
   3                    tomatoes -- diced
                        salt and fresh-ground pepper to taste
                        ***FULL MASALA***
     1/4  cup           oil
   3                    onions -- chopped fine
   1      tablespoon    garlic/ginger paste or
   2                    garlic cloves -- mashed
   1      piece         ginger -- size of a walnut,
                        -- minced
                        ***DRY MASALA***
     1/2  cup           yogurt
   1                    rounded tablespoon tomato paste
   4      tablespoons   heavy cream
   1      tablespoon    garam masala -- (or curry powder)
   2      tablespoons   coriander leaves -- chopped
 

Preparation:

Method: 1. Prepare the chicken; set aside. 2. Dice the tomatoes; set aside. 3. In a wok or heavy skillet, heat the oil and add the full masala, stirring well for 1/2 minute. Add onions and stir-fry until they start to turn golden. Add garlic/ginger paste and stir over medium heat to dry the mixture. Add the chicken and tomatoes and the dry masala. Stirfry for 5 minutes, adding a bit of water if necessary to prevent scorching. Add the yoghurt, reduce heat and bhoona for 10-15 minutes while the chicken absorbs the spices, again adding a bit of water if necessary to avoid scorching. 4. This dish is classically a dry curry, but if you prefer more gravy, add 1/2 cup water at this point, and simmer for 5 minutes. 5. Add the tomato paste and the heavy cream. Sprinkle on the garam masala, if desired, and garnish with the coriander leaves. Serve hot with rice.