Bombaybeansandchicken Recipes

BOMBAY BEANS AND CHICKEN

Steps:

• Heat 2 Tbsp of vegetable oil in large frying pan.
• Stir in chopped garlic, cumin and onions.
• Cook for 5 minutes over medium heat.
• Stir in kidney beans and diced tomatoes.
• Cook over medium heat for 5 to 10 minutes, stirring occasionally.
• Season to taste with salt and pepper.
• Stir in chopped cilantro.
• Keep warm.
• Brush chicken breasts with remaining 2 Tbsp oil, sprinkle with curry powder, salt and pepper.
• Grill under broiler, turning occasionally, until no longer pink inside (about 20 minutes).
• Slice chicken breasts and serve over rice, topped with kidney bean-tomato mixture.
• Add dollop of sour cream on each serving.
• Garnish with cilantro sprigs.

BOMBAY CHICKEN

Steps:

• In a resealable plastic bag, combine the first 11 ingredients.
• Add the chicken and seal bag and turn to coat.
• Refrigerate overnight.
• Rub grill rack with oil or coat with cooking spray before starting the grill.
• Drain and discard marinade.
• Grill chicken, covered, over medium-hot heat for 15 minutes.
• Turn and grill 10-15 minutes longer or until juices run clear.

BOMBAY BUTTER CHICKEN

Steps:

• Melt half the butter in a Dutch oven or heavy pot on medium heat. Add onion and garlic and cook, stirring occasionally, for 5 minutes.
• Cut chicken into bite-sized chunks. Sprinkle with salt and pepper. Increase heat to medium high. Brown chicken. Add curry paste, ginger and cinnamon and cook, stirring for 30 seconds. Add tomatoes, including juices, and remaining butter to pan and bring to boil.
• Reduce heat and simmer, covered, for 20 minutes or until chicken is cooked through. Stir in sour cream and coriander.
• Heat until very hot without boiling. Serve with rice or naan bread. Garnish with lime wedges.

BOMBAY CHICKEN

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°.