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Bombay Curry Chicken

Entree
Bombay Curry Chicken

Ingredients

  • 2 kg pieces of chicken
  • 2 teaspoons olive oil
  • 2 tablespoons white Vinegar
  • 4 garlic cloves, crushed
  • 1/2 teaspoon powdered Eastern Turmeric
  • 1 tablespoon powdered Eastern Chili
  • 1/2 teaspoon powdered Eastern black pepper
  • 1 tablespoon ginger, finely grated
  • 10 leaves of curry
  • season with salt to taste

Instructions

  1. In a saucepan, coat the chicken pieces with water and bring them to a boil. Reduce heat to a minimum, cover, and cook for 30 minutes, or until chicken is cooked through.
  2. 1 cup (250ml) liquid should be set aside after draining.
  3. In a saucepan, heat the oil and add the garlic, cumin, turmeric, chili, pepper, ginger, and curry leaves. Cook for 2 minutes on medium-high heat.
  4. Combine the chicken bits, and reserved stock, in a mixing dish.
  5. Bring to a boil, then reduce to low heat, cover, and cook for 15 minutes.
  6. Serve with new coriander leaves as a garnis

Notes

  • The directions mention cumin and coriander leaves, and list white vinegar in the ingredients without using it — this is as written in the original.

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