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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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3 tbsp. vegetable oil
4 lg. onions, thinly sliced
1 (3-inch) ginger root, peeled and minced
8 cloves garlic, minced
2 to 3 green serrano chilies, chopped
2 (3 lb. each) chickens, cut into pieces
5 lg. tomatoes, coarsely chopped
3 to 4 black cardamom pods
2 sticks (1-inch each) cinnamon
5 to 6 whole cloves
6 to 8 whole black peppercorns
2 sm. bay leaves
3 tbsp. ground coriander
2 tbsp. ground cumin
1 tsp. cayenne pepper
1/4 tsp. tumeric
1/2 cup plain yogurt
1/4 cup dark rume
1 tsp. salt
Cilantro, as desired
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Directions:
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Heat oil in large saucepan over high heat. Add onions and sauté 2 minutes. Stir in ginger, garlic and chiles.
Add chicken pieces and brown lightly.
Add tomatoes and remaining spices, yogurt, rum and salt. Reduce heat to low and braise 40 minutes until chicken is cooked through. Serve with cilantro and rice.
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Freezes well.
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