How to Make Bombay Chicken Curry

Bombay Chicken Curry Recipe

Hot and spicy taste of Bombay food in chicken curry with olive oil, vinegar, coconut, curries leaves, sugar and spices.

Ingredients:

2 kg chicken pieces
2 tblsp olive oil (tel)
2 tblsp white Vinegar (Sirka)
1 1/3 cups (125gms) desiccated coconut (narial)
4 cloves garlic (lasan), crushed
1/2 tsp ground turmeric (haldi)
1 tsp chilli powder
1/2 tsp ground black pepper (kali mirch)
1 tsp grated, fresh ginger (adrak)
10 curry leaves (kari patta)
1 tblsp sugar (cheeni)

How to make bombay chicken curry:

• Place chicken pieces in a saucepan, cover with water and bring to boil. Reduce heat, cover, simmer for 30 minutes or until chicken is tender. Drain, reserving 1 cup (250ml) of liquid.
• Heat oil in a saucepan, add vinegar, coconut, garlic, cumin, turmeric, chilli, pepper, ginger and curry leaves. Sauté for 2 minutes.
• Add the chicken pieces, reserved stock and sugar. Bring to boil, reduce heat to low, cover, simmer for 15 minutes.