If you can't go to Bombay, at least try Bombay Chicken
For a year or so, my friend Linda has talked about her Bombay Chicken. About how good it is. About how great it is for guests. Just overall fabulous. So instead of waiting for me to get around to making it myself, she came up to visit us on Sunday and fixed it (remember, I'm still not cooking at all because of my fractured foot). We were delighted - not only to have her stop for a visit, but to fix this great dish. DH was thrilled that once again, he didn't have to cook dinner! She made it with 6 chicken breasts, and we enjoyed 3 full meals out of it with another in the freezer because the chicken pieces were so big. This is worth making. It's delicious and would make a great company meal. You can make it ahead, too, except for baking.
The rice is so tasty - I love all the additions - mandarin oranges, coconut, golden raisins, almonds. And the curry flavor is subtle - not overwhelming at all. And you could make it without the curry if you are averse to it. Linda says she got this recipe about 1974 from her Aunt Ida. What a winner. Thank you, Linda!
Bombay Chicken
Recipe: From my friend Linda, from her Aunt Ida, circa 1974
Servings: 8
8 pieces chicken breast halves -- with skin and bone in
2 teaspoons paprika
2 whole onions -- sliced thin
7 cups water -- boiling
2 cups long-grain white rice
1 cup coconut -- flaked
16 ounces mandarin oranges -- canned, drained
1 cup golden raisins
1/2 cup almonds -- toasted
2/3 cup flour
1/2 cup butter
8 chicken bouillon cubes -- or use "Better Than Bouillon"
2 teaspoons salt
1 tablespoon curry powder
1. Mix flour, salt, dash of pepper and paprika. Dredge chicken pieces in flour mixture and brown in butter in large frying pan. Once browned, remove from pan and drain. Add onion slices and cook in the remaining butter until tender but not brown.
2. Spray a large (9x13) baking dish (glass or ceramic, not metal), sprayed with Pam. Pour in raw rice first, then drained mandarin oranges on top. Sprinkle raisins and coconut over the top. Place browned chicken breasts on top of rice. You can prepare it up to this point and refrigerate, covered.
3. Preheat oven to 350°. Dissolve the bouillon cubes in boiling water and add to the onions. Add the curry powder and any browned bits in the bottom of the skillet. Pour this hot mixture over the rice and chicken.
4. Bake chicken for 1 1/4 hours or until chicken is cooked through. Test the rice for tenderness before removing.
Recipe: From my friend Linda, from her Aunt Ida, circa 1974
Servings: 8
8 pieces chicken breast halves -- with skin and bone in
2 teaspoons paprika
2 whole onions -- sliced thin
7 cups water -- boiling
2 cups long-grain white rice
1 cup coconut -- flaked
16 ounces mandarin oranges -- canned, drained
1 cup golden raisins
1/2 cup almonds -- toasted
2/3 cup flour
1/2 cup butter
8 chicken bouillon cubes -- or use "Better Than Bouillon"
2 teaspoons salt
1 tablespoon curry powder
1. Mix flour, salt, dash of pepper and paprika. Dredge chicken pieces in flour mixture and brown in butter in large frying pan. Once browned, remove from pan and drain. Add onion slices and cook in the remaining butter until tender but not brown.
2. Spray a large (9x13) baking dish (glass or ceramic, not metal), sprayed with Pam. Pour in raw rice first, then drained mandarin oranges on top. Sprinkle raisins and coconut over the top. Place browned chicken breasts on top of rice. You can prepare it up to this point and refrigerate, covered.
3. Preheat oven to 350°. Dissolve the bouillon cubes in boiling water and add to the onions. Add the curry powder and any browned bits in the bottom of the skillet. Pour this hot mixture over the rice and chicken.
4. Bake chicken for 1 1/4 hours or until chicken is cooked through. Test the rice for tenderness before removing.
Serving Ideas : Tastes just wonderful with green beans as a side dish and a salad.
NOTES : If you make this ahead, reheat the bouillon mixture before pouring over the rice. And it may take longer to bake if the dish has been refrigerated, so take that into consideration when planning the sit-down time.
Per Serving: 721 Calories; 33g Fat (41.6% calories from fat); 38g Protein; 68g Carbohydrate; 4g Dietary Fiber; 124mg Cholesterol; 756mg Sodium. Exchanges: 3 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 4 Fat.
To view a printable recipe, click on title at top.
NOTES : If you make this ahead, reheat the bouillon mixture before pouring over the rice. And it may take longer to bake if the dish has been refrigerated, so take that into consideration when planning the sit-down time.
Per Serving: 721 Calories; 33g Fat (41.6% calories from fat); 38g Protein; 68g Carbohydrate; 4g Dietary Fiber; 124mg Cholesterol; 756mg Sodium. Exchanges: 3 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 4 Fat.
To view a printable recipe, click on title at top.
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