Bombay Chicken Curry Recipe - SaddleBrookeTimes
Bombay Chicken Curry Recipe - SaddleBrookeTimes
Bombay Chicken Curry Recipe - SaddleBrookeTimes
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<strong>Bombay</strong> <strong>Chicken</strong> <strong>Curry</strong> <strong>Recipe</strong> - How To Make <strong>Bombay</strong> <strong>Chicken</strong> <strong>Curry</strong><br />
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<strong>Recipe</strong>s Home: Non-Veg: <strong>Chicken</strong>: <strong>Bombay</strong> <strong>Chicken</strong> <strong>Curry</strong> <strong>Recipe</strong><br />
BOMBAY CHICKEN CURRY RECIPE<br />
Hot and spicy taste of <strong>Bombay</strong> food in chicken curry with olive oil, vinegar, coconut, curries<br />
leaves, sugar and spices.<br />
Yellow Thai Coconut <strong>Curry</strong><br />
Easy to prepare at home! Made with Fresh-<br />
Natural ingredients<br />
Ingredients:<br />
2 kg chicken pieces<br />
2 tblsp olive oil (tel)<br />
2 tblsp white Vinegar (Sirka)<br />
1 1/3 cups (125gms) desiccated coconut (narial)<br />
4 cloves garlic (lasan), crushed<br />
1/2 tsp ground turmeric (haldi)<br />
1 tsp chilli powder<br />
1/2 tsp ground black pepper (kali mirch)<br />
1 tsp grated, fresh ginger (adrak)<br />
10 curry leaves (kari patta)<br />
1 tblsp sugar (cheeni)<br />
How to make bombay chicken curry:<br />
http://www.indianfoodforever.com/non-veg/chicken/bombay-chicken-curry.html[2/21/2009 10:01:07 AM]<br />
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Place chicken pieces in a saucepan, cover with water and bring to boil. Reduce<br />
heat, cover, simmer for 30 minutes or until chicken is tender. Drain, reserving 1<br />
cup (250ml) of liquid.<br />
Heat oil in a saucepan, add vinegar, coconut, garlic, cumin, turmeric, chilli,<br />
pepper, ginger and curry leaves. Sauté for 2 minutes.<br />
Add the chicken pieces, reserved stock and sugar. Bring to boil, reduce heat to<br />
low, cover, simmer for 15 minutes.<br />
<strong>Chicken</strong> <strong>Curry</strong> <strong>Recipe</strong><br />
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