Bombay Chicken Curry
Bombay Murga Curry
This is a tried and tested recipe, a family favourite. It is easy to make and quite delicious. Serves 4
4 breasts of chicken, skinned and cubed
250 gm. or 8 oz. onion (1 large or two small), peeled and sliced
500 gm. or 1 lb. tomatoes, sliced
3 cloves garlic (crushed and chopped)
30 gm. or 1 oz. ginger (chopped)
120 gm. or 4 oz. unsalted butter
1/2 tsp. fenugreek seeds
2 cardamom pods (black)
1 two inch piece of cinnamon stick
1 1/2 tsp. salt
1/2 tsp. turmeric
2 tsp. chilli powder (adjust to taste)
2 tsp. tomato purï¿½e
2 fresh green chillies, sliced
1 tbsp. garam masala
4 hard boiled eggs, sliced
Melt the butter and fry onions, garlic, ginger and half the tomatoes only, with the cardamom, cloves and cinnamon stick. When soft and golden brown add salt, fenugreek seeds, turmeric, chilli powder and tomato purï¿½e.
Cook over a low heat for several minutes, stirring constantly.
Add the cubed chicken, stir and turn the heat to medium.
Add enough water to make a thick gravy, cover and simmer for 20 minutes.
Remove lid and sprinkle on garam masala and sliced chillies.
Add remaining sliced tomatoes and stir.
Transfer to a serving bowl and add sliced, hard boiled eggs on top, spooning some of the curry sauce over them*.
Remove from heat and stand for 5/10 minutes before serving.
Serve with Basmati Rice.
*I simply add 1 sliced hard boiled egg per portion on top of the rice, once the rice has been served in each plate. You can then simply cover the egg with the curry sauce.
This curry sauce can also be used to make a delicious egg curry. Simply omit the chicken and add sliced hard boiled eggs to the cooked sauce.