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Bombay Chicken Curry Recipe

Bombay chicken is made with vinegar and desiccated coconut and curry spices

The chicken is cut up and boiled in water with onions and carrots. After the chicken has been cooked, the skin and bones are removed and discarded. Curry sauce is made with curry spices, desiccated coconut, vinegar, and chicken broth from boiled chicken. The boiled chicken is simmered in the sauce to absorb all the flavors.

The reason to boil chicken with skin and bones is to maximize gelatin in the broth for flavor

Ingredients

Boil chicken

1. Chicken cut up in standard 8 pieces: 4 Pounds

2. Onion, Peeled cut up in quarters: 1

3. Carrot peeled cut about 3 pieces: 2

4. Cloves: 6

5. Black peppercorn:6

6. Salt: 1 teaspoon

7. Water: 3 cups

Coconut Vinegar Curry sauce

1. Peanut oil: 2 Tablespoons

2. Cumin seeds: ½ teaspoon

3. Minced Garlic: 1 Tablespoon

4. Fresh ginger, peeled finely chopped: 2"x1"

5. Kari Patta (Curry leaves): 10

6. Turmeric powder: ¼ teaspoon

7. Cayenne ground: 1 teaspoon

8. Ground Black pepper: ½ teaspoon

9. Dried desiccated coconut: 1¼ cup

10. White vinegar: 2 Tablespoons

11. Sugar: 1 Tablespoon

Method

Boil Chicken

1. Add Chicken onion water carrot cloves salt and pepper corn in a pot. Bring it to a boil.

2. Turn down heat. Cover. Simmer for 45 minute.

3. Remove chicken, set aside

4. Strain broth. Save one cup of broth and set it aside

5.When chicken is cold, remove and discard skin and bones. Cut up chicken in to 1" bite size pieces

Coconut Vinegar Curry Sauce

1. Heat oil in a sauce pan. Add cumin seeds. Sauté till start to turn brown, about 1 minutes

2. Add Ginger and. Sauté about one minute

3. Add Kari Patta, Turmeric, Cayenne, and Black pepper. Sauté about two minute

4. Add coconut, and one cup of chicken broth, white vinegar, sugar and chicken

5. Bring to a boil. Simmer on low heat for about 20 minutes

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