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- Exported from MasterCook Buster *
CURRIED CHICKEN MOGHLAI
Recipe By : Ann Altman
Serving Size : 6 Preparation Time :
Categories : Poultry Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 skinless boneless chicken breast halves -- about 4
pounds
salt -- to taste
black pepper -- freshly ground, to
-- taste
all-purpose flour -- for dredging
4 ounces unsalted butter -- (1 stick)
5 medium onions -- finely chopped
6 garlic cloves -- minced
1 tablespoon finely grated ginger
1/2 teaspoon ground cumin
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric
1/2 teaspoon caraway seeds
1/4 teaspoon cayenne pepper
35 ounces canned Italian peeled tomatoes -- coarsely crushed,
-- with their liquid
2 cups chicken stock or canned low-sodium broth
3 cups sour cream
1/2 cup light brown sugar -- (packed)
1 tablespoon tomato paste
1 teaspoon crushed red pepper
1 teaspoon saffron threads -- loosely packed
1/2 teaspoon ground cardamom
1/4 teaspoon nutmeg -- freshly grated
cayenne -- to taste
12 sprigs fresh cilantro -- for garnish
6 cups cooked basmati rice -- up to 12 cups
1. Season the chicken breasts with salt and black pepper and coat lightly
with flour, shaking off the excess. Melt 4 tablespoons of the butter in a
large skillet. Add 6 chicken breasts and cook over moderately high heat,
turning once, until golden, about 4 minutes per side. Transfer to a large
plate and repeat with the remaining chicken breasts.
2. Melt the remaining 4 tablespoons of butter in the skillet. Add the onions
and cook over moderate heat, stirring, until softened, about 10 minutes. Stir
in the garlic and ginger and cook until slightly softened, about 3 minutes.
Add the ground cumin, cumin seeds, turmeric, caraway seeds and 1/4 teaspoon of
cayenne and cook for 1 minute. Sitr inthe crushed tomatoes and stock.
Transfer to an enameled cast-iron casserole.
3. Add the chicken to the casserole and simmer over moderately low heat for
10 minutes. Stir in the sour cream, brown sugar, tomato paste, crushed red
pepper, saffron, cardamom, cloves and nutmeg. Cover and cook over low heat
for 30 minutes. Uncover and cook, stirring occasionally, until the sauce is
thickened, about 45 minutes longer; the sauce will not be completely smooth.
Season with salt and cayenne. Spoon the chicken and sauce onto plates,
garnish with cilantro sprigs and serve with basmati rice.
Notes: Developed by Ann Altman, now executive chef for the Joseph Seagram
Company, for an Indian client when she worked at New York City's Donald Bruce
White Caterers. Recipe featured in the September 1998 Food & Wine magazine's
"Food & Wine's 20 Best Recipes Ever" as the example for 1993.
Typos by K. Hudson Lipin, 09/04/98
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