Bombay Palace Chicken Curry

Course : Curry
Serves: 1
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3 pounds chicken -- skinned and cut into 8 pieces
3 medium tomatoes -- diced
1 teaspoon salt and fresh-ground pepper to taste
1/4 cup oil
3 medium Onions -- chopped fine
1 tablespoon garlic/ginger paste or
2 cloves garlic -- mashed
1 piece ginger -- size of a walnut, minced
1/2 cup yogurt
1 tablespoon rounded tomato paste
4 tablespoons heavy cream
1 tablespoon garam masala -- (or curry powder)
2 tablespoons coriander leaves -- chopped

Preparation / Directions:

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.

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