CHICKEN CURRY (TASTE SHOW)

      Title: CHICKEN CURRY (TASTE SHOW)
  Categories: New, Text, Import
       Yield: 4 Servings
  
  
         2    3-pound chickens, cut into
   :          serving-size pieces, --
   :          skinned
        10 TB vegetable oil
         6 c  thinly sliced onions
         2 TB finely chopped garlic
         3 TB finely chopped ginger
         2    cinnamon sticks
         8    cardamom pods
         1 TB turmeric
         1 ts cayenne
         2 c  canned crushed tomatoes
         1 TB kosher salt
         1 TB ground roasted cumin seeds
   :          or ground cumin
         4 TB chopped cilantro leaves
   
   In a large heavy-bottomed pan, preferably with a nonstick surface,
   heat 2 tablespoons oil over high heat. When oil is very hot add
   chicken, a few pieces at a time, and sear until browned on all sides,
   about 4 minutes. Using a slotted spoon remove chicken to a plate and
   continue until all pieces are browned.
   
   Add remaining oil and onions to pan, reduce heat to medium-high and
   fry 30 minutes until light brown, stirring constantly to prevent
   burning. Add garlic and ginger and fry 5 minutes. Add cinnamon and
   cardamom and fry 2 minutes, until spices are puffed and beginning to
   brown. Add turmeric and cayenne and stir rapidly 15 seconds. Return
   chicken to pan and stir in tomatoes, salt and 2 cups boiling water.
   Reduce heat to a simmer, cover and cook about 45 minutes, until
   chicken is tender and gravy has thickened. Check frequently, and add
   a little water if sauce is evaporating too quickly. Turn off heat and
   let dish rest, covered at least 1 hour, preferably 2. When ready to
   serve, reheat, fold in cumin and cilantro, and adjust seasonings if
   needed.
   
   Yield: 8 servings
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