Month: April 2004

Chicken Curry

8 bone-in chicken breast halves, skinless
salt and pepper to taste
1 Tbs olive oil
2 onions, peeled and quartered
1 tsp finely chopped fresh ginger root
1 tsp crushed garlic
1 Tbs hot (Madras) curry powder
1 (15 oz.) can tomato sauce (443 ml)
1 (10 oz.) can coconut milk (295 ml)
4 whole cloves
4 pods cardamom
1 cinnamon stick
salt to taste

1. Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside.
2. Sauté onions in skillet until translucent; add ginger and garlic and sauté until fragrant, then stir in curry powder.
3. Return chicken to skillet and add tomato sauce, cocnut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.
4. Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.

Tangy Sauerkraut and Bratwurst

2 lbs drained Sauerkraut (1 c juice reserved)
2 tsp Caraway Seeds
2 T Düsseldorfer Löwensenf Mittelscharf (or any medium-spicy german mustard)
1 tsp Black Pepper
1/2 C Beef Broth
1 pkg Nürnberger Bratwürste (any kind of available bratwurst will do)
2 bay leaves

1. Heat sauerkraut in skillet over medium heat. After heated through, add caraway seeds, mustard and black pepper.
2. In large flat pan, brown sliced bratwurst. Set aside.
3. Add sauerkraut juice, bratwurst, beef broth and bay leaves to sauerkraut. Cover and stir occasionally, until sauerkraut is slightly browned and most of liquid is cooked off.

Bombay Express

The Joint

Am Ölberg 3
93047 Regensburg
Germany

Sarah

I have become an Indian-food obsessive. I try to cook it (from scratch) and it never turns out right. Which is no longer that big of a deal, since the best Indian take-out in Regensburg is literally around the corner from us.

This is a tiny place, but impeccably clean and charmingly decorated. There are a handful of tables at the establishment, but they seem to do most of their business as take-out. The menu is a little limited, but everything they serve is extremely flavorful and the prices are unbeatable. And I think the proprietor has an encyclopedic memory of his customers. He seems to remember our order and the level of spiciness we prefer.