Bombay Chicken
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- ⅓ cup all-purpose flour
- 1½ teaspoon salt
- ¼ teaspoon black pepper
- 1 kilo chicken pieces, legs, thighs, (about 2½-3 lb)
- ¼ cup butter, (½ stick / ¼ block)
- ½ cup onion, thinly sliced
- ½ cup golden raisins
- 4 cups cooked rice
- ½ cup flaked coconut
- ¼ cup salted peanuts, coarsely chopped
- 1½ teaspoons yellow curry powder
Instructions
- In a shallow bowl, season the flour with the salt and pepper.
- Roll chicken pieces in flour to coat.
- Melt the butter in a large non stick pan, when hot, brown the chicken on all sides. Remove from pan.
- Cook onions in the butter until tender.
- Preheat your oven to 180° C (350° F), get out a 7x11 baking dish.
- Add the raisins and cook until they puff up.
- Stir in the rice, coconut, and peanuts.
- Sprinkle on the curry powder and mix into the rice mixture.
- Pour mixture into the baking pan and spread out evenly.
- Top the rice with the chicken pieces.
- Bake for 1 hour or until chicken is cooked through and tender.
- Serve and enjoy.
Notes
Low cost per serving.
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