Saucy Chicken Bombay Recipes

POT-ROAST BOMBAY CHICKEN

Steps:

• Heat oven to 220C/200C fan/gas 6. Put the chicken on a chopping board and, using your hands, rub the skin generously with half the spice paste. Season well, tie the legs together and set aside.
• Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion and a good pinch of salt and cook for 5 mins or until beginning to soften. Add the tomatoes, fenugreek seeds, ginger and remaining spice paste, and cook for 3 mins more. Stir through the coconut milk and bring to a simmer. Add the chicken and the potatoes to the dish, and cook in the oven for 20 mins, uncovered.
• Lower the heat to 180C/160C fan/ gas 4 and cook for 55 mins more. Check that the meat is cooked by cutting through one of its legs - the flesh shouldn't be pink.
• Remove the chicken and place on a chopping board. Stir the spinach through the sauce and leave to rest for 5 mins. Put the chicken back in the dish, top with the coriander and carve at the table. Serve with poppadums and chutney, if you like.

BOMBAY CHICKEN AND RICE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.
• Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.

BOMBAY CHICKEN WINGS

Steps:

• Combine chicken wings, vegetable oil, soy sauce, green onion, garlic, curry powder, turmeric, and black pepper in a resealable plastic bag. Squeeze out the air, seal bag, and refrigerate at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread chicken wings into a large baking dish.
• Bake in the preheated oven until wings are browned, about 25 minutes.

CHICKEN BOMBAY (OAMC)

Steps:

• Combine all ingredients, except chicken, in a small sauce pan. Heat over medium heat until smooth and slightly warmed.
• Roll each piece of chicken into the sauce and place in a greased, 9x13 inch baking pan.
• Bake uncovered for 30 minutes at 375°F
• Spread remaining sauce over chicken and bake for an additional half hour or until chicken is done.
• To freeze: after casserole has cooled, label and freeze for up to 4 months.
• To serve: thaw overnight and bake until heated through add an additional 30-45 minutes if baking from frozen.

SAUCY CHICKEN BOMBAY

Steps:

• 1. Cut chicken into bite-size pieces (you will have about 1 1/2 cups). Place in a medium bowl. Stir in curry powder, salt and pepper until evenly coated set aside.2. In a medium bowl, mix soup, water and lemon juice until blended set aside.3. In a 10-inch skillet over medium-high heat, melt butter. Add chicken and stir for 3 to 4 minutes or until browned and no longer pink in the center. Remove skillet from heat.4. Stir in soup mixture. Over medium-high heat, bring to a boil reduce heat to low, cover and simmer for 2 to 3 minutes or until heated through.

SAUCY CHICKEN BOMBAY

Steps:

• 1. Cut chicken into bite-size pieces (you will have about 1 1/2 cups). Place in a medium bowl. Stir in curry powder, salt and pepper until evenly coated set aside.2. In a medium bowl, mix soup, water and lemon juice until blended set aside.3. In a 10-inch skillet over medium-high heat, melt butter. Add chicken and stir for 3 to 4 minutes or until browned and no longer pink in the center. Remove skillet from heat.4. Stir in soup mixture. Over medium-high heat, bring to a boil reduce heat to low, cover and simmer for 2 to 3 minutes or until heated through.

BOMBAY CHICKEN CURRY

Steps:

• Heat a non-stick pan over a medium high heat and use a little oil, or cooking spray to brown chicken. Remove from pan.
• In same pan cook onions until soft, add garlic, chillies, ginger and spices for 11 minute, or until fragrant.
• Return chicken to pan and stir to coat well in mixture. Add tomatoes and simmer gently for 30 minutes, or until chicken is tender.
• Stir in coconut cream until heated through.

SAUCY BAKED CHICKEN

Steps:

• Preheat oven to 375°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, mix the remaining ingredients; pour over chicken., Bake, uncovered, 30-35 minutes or until thermometer inserted in chicken reads 165°, basting occasionally. Remove chicken from dish and keep warm., Transfer sauce to a small saucepan. Bring to a boil; cook and stir 12-15 minutes or until sauce is reduced to 1-1/4 cups., Freeze option: Cover and freeze cooled chicken and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Reheat in a foil-lined 13x9-in. baking dish in a preheated 325° oven until heated through, covering if necessary to prevent excess browning.