Bombay Chicken

• 3 1/2 lb. chicken pieces
• 5 Tbsp. vegetable oil
• 2 c. finely sliced onions
• 2 Tbsp. grated coconut
• 5 Tbsp. yogurt
• 3/4 tsp. garlic powder
• 3/4 tsp. ginger powder
• 1/2 tsp. chili powder
• 1/4 tsp. clove
• 1/4 tsp. cardamon powder
• 1 tsp. ground cumin seed
• 1 Tbsp. ground coriander seed
• 12 black peppercorns (powdered)
• 1 1/2 c. chopped tomatoes
• pinch of nutmeg and cinnamon powder
• 1 1/2 tsp. paprika

1. Skin fat from chicken pieces.
2. In a 5-quart pot, heat 4 tablespoonfuls
3. oil
4. and fry onions until browned.
5. Remove and set aside.
6. In
7. the same oil, fry coconut.
8. Now add the chicken, onions,
9. ginger
10. and
11. garlic
12. and fry until the chicken is slightly brown.
13. Do all this on moderate heat, adding a little more
14. oil if necessary.
15. Now add the yogurt, tomatoes, cloves, cardamon, cumin, coriander and peppercorn powder.
16. Cook 2 to 3 minutes.
17. Now
18. add
19. the
20. nutmeg,
21. cinnamon
22. and paprika.
23. Stir thoroughly,
24. reduce
25. heat
26. to
27. low and simmer until chicken is tender.
28. Sprinkle fresh chopped coriander leaves on top before serving.
29. Serve with white rice.
30. Serves 6 to 8.

chicken pieces, vegetable oil, onions, grated coconut, yogurt, garlic powder, ginger powder, chili powder, clove, cardamon powder, ground cumin, ground coriander seed, black, tomatoes, nutmeg, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=888149 (may not work)