Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

9 lg Garlic cloves
2 Serrano or jalapeno chilies,
-stemmed, halved, seeded
1 Piece (3-inch-long) fresh
-ginger, peeled, coarsely
-chopped
1/4 c Vegetable oil
3 md Onions, finely chopped
5 tb Plus 1 cup water
1 Cinnamon (4-inch-long)
-stick, broken in half
5 Whole cardamom pods, cracked
1 ts Whole cloves
1/2 ts Whole black peppercorns
3 sm Bay leaves
3 tb Ground coriander
2 tb Ground cumin
1 ts Cayenne pepper
1/4 ts Ground turmeric
1 lb Tomatoes, minced
1 1/2 ts Salt
2 Chickens, (3-pound) each cut
-into 8 pieces, skinned
3 c White rice, cooked
1/4 c Chopped fresh cilantro

With processor running, drop garlic, chilies and ginger down feed
tube and process until minced.

Heat oil in large Dutch oven over medium-high heat. Add onions; saut?
until brown, adding 2 tablespoons water during last minutes of
cooking to prevent burning, about 10 minutes. Add chili mixture and 1
tablespoon water; saut? 2 minutes. Add cinnamon, cardamom, cloves and
peppercorns; stir 1 minute. Add 2 tablespoons water, bay leaves,
coriander, cumin, cayenne and turmeric; saut ? 1 minute.

Add tomatoes and salt; cook until almost all liquid evaporates,
stirring constantly, about 5 minutes. Add chicken pieces 1 at a time,
turning to coat in tomato mixture. Add 1 cup water. Cover; simmer
until chicken is cooked through, turning once, about 40 minutes.

Spoon rice onto plates. Top with chicken and sauce. Garnish with
cilantro. Serve with Green Apple Coconut Chutney.

Bon Appetit, February 1995

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