BOMBAY CHICKEN AND RICE
Chicken parts are brushed with a butter and curry mixture and baked in a mixture of rice, seasonings and dried fruit.
Provided by CHRISTYJ
Categories World Cuisine Recipes Asian Indian
Time 1h20m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 517.4 calories, Carbohydrate 46.2 g, Cholesterol 107.2 mg, Fat 21.6 g, Fiber 1.1 g, Protein 34.2 g, SaturatedFat 7.3 g, Sodium 517.7 mg, Sugar 0.7 g
BOMBAY CHICKEN
This grilled dinner always turns out moist and tender. The marinade has a Middle Eastern flair, giving the dish a zesty flavor. It makes a beautiful presentation as well. -June Thomas of Chesterton, Indiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large shallow dish, combine the first 11 ingredients. Add the chicken; turn to coat. Refrigerate, covered, overnight., Drain chicken, discarding marinade. , On a lightly oiled grill rack, grill chicken, covered, over medium-hot heat for 10-15 minutes on each side or until a thermometer reads 170°-175°.
Nutrition Facts : Calories 255 calories, Fat 13g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 344mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein.
POT-ROAST BOMBAY CHICKEN
Perfect for busy nights, this pot-roast chicken with masala seasoning is ideal for sticking in the oven to feed a crowd. Enjoy with poppadums and chutney
Provided by Esther Clark
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 620 calories, Fat 42 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 36 grams protein, Sodium 0.7 milligram of sodium
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- Federick Restaurant. This restaurant has been around for more than two decades, where people from far and wide come to get their Hakka fix at their Markham and Ellesmere Road locations.
- Hakka Legend. Four restaurants around the city means a handful of spacious locations to grab something over a menu of over 100 dishes like Sizzling Bollywood Chicken or Bombay beef.
- Yueh Tung. Head upstairs to this old Chinatown favourite that’s been operating since 1976. Helmed by sisters Jeanette and Joanna Liu, this place is named after the famous Hakka fishing village in Southern China, serving up thier famous chilli chicken and salted fish fried rice.
- Danforth Dragon. Manchurian chicken and shrimp balls don’t get much better than at this cozy spot by Donlands station. If you’re not afraid of spice, I highly recommend you ask for their housemade chilli sauce.
- Lotus Garden. This Danforth East restaurant may be modest, but don’t underestimate their plates of crispy beef. Big portions and good prices never disappoint, and though ownership has changed recently, the place is still consistently busy on most days.
- Spicy Dragon. You’ll get one of the best value lunch specials around (you can’t beat $6.50 for a big servings of Hakka chow mein or Manchurian beef to go) at both Scarborough and Pickering locations of this Hakka fave.
- Lin Garden. Shoehorned into a Scarborough strip mall, this long-standing Hakka favourite serves up delicious lunch specials and many signature dishes like the Crispy Beef Kam Bien and some excellent Manchurian fish.
- Chung Moi. Tucked inside an old-school strip plaza on Eglinton East is this cheerful and low-key spot that’s been serving up masala fried rice and Chung Moi fried chicken for decades.
- China Cottage. Slightly fancier than the rest is this restaurant on Ellesmere Road, where dishes look slightly sophisticated than the sauce-doused version elsewhere.
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