Mine is from _New Indian Home Cooking_, a fabulous book I have praised before in this space, and it goes like so:
3 lbs. chicken pieces (parts-with-bones or boneless breasts, whatever you like) 2 tblsp vegetable oil
[spice and stuff batch #1]: 1 tsp cumin powder 4 cardamom pods (it's always 4 in the recipe...why?) 2 inch cinnamon stick 1 medium onion, finely chopped 4 garlic cloves, chopped (I use more) 2 tsp fresh chopped ginger
[spice and stuff batch #2] 1 medium tomato, finely chopped; you can use a can of diced/peeled tomato pieces, but drain it first 1/2 tsp turmeric 1 tblsp coriander powder 1/8 - 1/2 teaspoon cayenne, however you like it 1/2 tsp fennel seeds, coarsely ground 1 tsp coarsely ground black pepper [and...] 1/2 cup nonfat yogurt; I use Fage 0% greek yogurt, mmm thick & tangy. 1 tsp salt 1/2 cup water 2 tblsp chopped cilantro 1 tblsp fresh lemon
I mix up the two "spice & stuff" collections ahead of time in separate bowls, because if I don't, chaos ensues. I'm not that together yet in the kitchen, you see, and I value my fingers, chop chop.
Trim the fat from the chicken, or chop it however you like, and cut a few slits in the side. Get the oil hot and fry the chicken just until it's white, maybe 3 minutes, turning once or twice. I use a big stew/soup pot, as this dish usually outgrows most of the frying pans we own. Use tongs or a slotted spoon to take the pieces out.
Toss in S&S #1 into the oil, fry until the onions are golden brown, 7-8 minutes,l stirring constantly.
Toss in S&S #2, fry for 2-3 minutes.
Whisk up the yogurt and stir it in a tablespoon at a time, then fry that for 2-4 minutes.
Add the chicken and sprinkle with salt (I skip the salt, no noticeable effect on the dish). Stir until everything is all coated with goodness. Pour the water evenly over the chicken; bring to a boil. Turn the heat down, stir in the cilantro, cover tight and simmer until the chicken is tender but not falling apart (20-25 minutes). Sprinkle with lemon before serving.
I dig it. It takes me about an hour start to finish, and probably makes enough for two meals for 2 people; with just me at home this week, I expect to get 2-3 lunches out of it plus tonight's dinner.
You have put me to shame. I'm usually a make-it-from-scratch kind of woman, but this time I'm ashamed to say that I used a sauce mix. It was actually quite good, except I realized, after the fact, that it contains MSG, so I won't be using it again. your recipe looks wonderful. Thanks for sharing it with me. I will try it next time I'm craving curry, instead of cheating.
There's no shame in being the cook-you-have-time-to-be-today :) We tend to avoid sauce mixes (certain gravies excluded) for all of my usual dietary reasons-- MSG, trans-fats, all that-- but we cheat in other ways when the time or effort doesn't seem worth it. Let me know how it comes out for you when you do try it!
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Date: 2004-02-16 08:51 pm (UTC)We should trade recipes
Date: 2004-02-16 10:33 pm (UTC)3 lbs. chicken pieces (parts-with-bones or boneless breasts, whatever you like)
2 tblsp vegetable oil
[spice and stuff batch #1]:
1 tsp cumin powder
4 cardamom pods (it's always 4 in the recipe...why?)
2 inch cinnamon stick
1 medium onion, finely chopped
4 garlic cloves, chopped (I use more)
2 tsp fresh chopped ginger
[spice and stuff batch #2]
1 medium tomato, finely chopped; you can use a can of diced/peeled tomato pieces, but drain it first
1/2 tsp turmeric
1 tblsp coriander powder
1/8 - 1/2 teaspoon cayenne, however you like it
1/2 tsp fennel seeds, coarsely ground
1 tsp coarsely ground black pepper
[and...]
1/2 cup nonfat yogurt; I use Fage 0% greek yogurt, mmm thick & tangy.
1 tsp salt
1/2 cup water
2 tblsp chopped cilantro
1 tblsp fresh lemon
I mix up the two "spice & stuff" collections ahead of time in separate bowls, because if I don't, chaos ensues. I'm not that together yet in the kitchen, you see, and I value my fingers, chop chop.
Trim the fat from the chicken, or chop it however you like, and cut a few slits in the side. Get the oil hot and fry the chicken just until it's white, maybe 3 minutes, turning once or twice. I use a big stew/soup pot, as this dish usually outgrows most of the frying pans we own. Use tongs or a slotted spoon to take the pieces out.
Toss in S&S #1 into the oil, fry until the onions are golden brown, 7-8 minutes,l stirring constantly.
Toss in S&S #2, fry for 2-3 minutes.
Whisk up the yogurt and stir it in a tablespoon at a time, then fry that for 2-4 minutes.
Add the chicken and sprinkle with salt (I skip the salt, no noticeable effect on the dish). Stir until everything is all coated with goodness. Pour the water evenly over the chicken; bring to a boil. Turn the heat down, stir in the cilantro, cover tight and simmer until the chicken is tender but not falling apart (20-25 minutes). Sprinkle with lemon before serving.
I dig it. It takes me about an hour start to finish, and probably makes enough for two meals for 2 people; with just me at home this week, I expect to get 2-3 lunches out of it plus tonight's dinner.
Yum yum yay.
Re: We should trade recipes
Date: 2004-02-17 06:49 am (UTC)no subject
Date: 2004-02-17 09:36 am (UTC)no subject
Date: 2004-08-26 09:57 pm (UTC)