Bombay chicken curry
sweet and spicy carrot salad
A Bombay chicken curry is a perfect blend of fragrant spices including curry leaves, turmeric, chili peppers, coriander and
cumin to name a few. Bombay or as it is called these days
Mumbai is located roundabout in the middle of the West coast of the Indian Sub continent in the Province of Maharashtra north of Goa. The food and curries from this part of India are usually hot and full of flavor.
Chicken curry with sweet and spicy carrot salad
Preparation time: 15 minutes
Cooking time: at least 60 minutes
Resting time: 0 minutes
Total time needed: at least 1 H 15 minutes
Grade of Difficulty: standard
This recipe was inspired by Sarah you can find her recipe here
Bombay chicken Curry with fresh Carrot and Tomato Salad
Ingredients for Bombay chicken Curry
For the Curry
- Peanut oil for frying, (or oil of your choice)
- 3 chicken breasts, skinned and cubed
- 1 cup fresh or frozen green beans
- 2 medium sized onions, chopped fine
- 3 cloves of garlic, chopped fine
- 2 tsp. green masala paste, (or replace with 2 fresh green cayenne chili
- 1 fresh red cayenne chili, chopped fine
- A 2.5cm / 1 inch piece of fresh ginger, chopped or grated
- 2 tsp. crushed coriander seeds
- 5 dried curry leaves
- 1 dried bay leaf
- 1 stick of cinnamon
- 1 tsp. cumin powder
- 1 tsp. turmeric powder
- 2 tsp. chicken stock powder or one chicken stock cube
- 4 small fresh tomatoes, diced
- 1 handful of roughly torn spinach pieces
- 1 cup (250ml / 8.45 oz) coconut cream
- Salt to taste
- Indian carrot and tomato salad (sweet and spicy)
- Heat some peanut oil in a partially with lid covered large non-stick pan over medium heat and and fry the chicken pieces until they start to turn brown.
- Remove chicken pieces and juices from pan and put aside for now.
- Add a little more oil lower heat to small and braise onions in the same pan for about 5 minutes or till they become translucent
- Add garlic, chilies and ginger. Stir all, cover pot simmer all for about 5 minutes or until the onions are golden brown.
- Add all spices to the pan and stir everything for 1 minute
- Add tomatoes and chicken and mix them well with the other ingredients.
- Cover with lid reduce heat to low and simmer gently for 15 minutes, stir occasionally
- Add green beans, cover pan again and simmer for another 15 minutes, stir occasionally
- Now add the coconut cream increase the heat a little till curry is coming to the boil
- Reduce the heat to low again, add the spinach, stir everything, cover and let it simmer for 5 more minutes.
- Switch of the stove and leave the curry for another 2 or 3 minutes on the hot plate.
Serve Bombay chicken curry with naan bread or steamed rice (we usually use Basmati rice) and Spicy carrot salad
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