TRY THIS AT HOME: CHICKEN CURRY
Aarti Sequeira, host of Aart Party, shows us how to make a classic Indian meal.
Tomato-Yogurt Chicken Curry
Active: 1 hr 15 min, Total: 1 hr 15 min, Serves: 4 to 6
2 tablespoons peanut or canola oil
1 teaspoon cumin seeds
1 medium red onion, finely chopped
2 bay leaves
1 14.5 ounce can whole plum tomatoes
5 cloves garlic
1 and half-inch piece ginger, peeled and roughly chopped
4 dried arbol chiles, stems removed
Quarter teaspoon turmeric
Quarter teaspoon paprika
2 pounds skinless, boneless chicken thighs, fat trimmed, halved
2 medium red-skinned potatoes, cut into 1-inch cubes
1 teaspoon honey
Kosher salt
2 tablespoons plain whole-milk
yogurt. preferably Greek style
Generous pinch of garam masala
Cooked basmati rice, for serving
Chopped fresh cilantro, for topping.
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Heat the oil in a large, deep pot over medium heat until it shimmers. Sprinkle in the cumin seeds and stir; they should sizzle on contact, become fragrant and darken slightly.
2. Caramelize the onion.
Immediately add the red onion and bay leaves to the pot. Cook, stirring often, until the onion is dark chestnut brown, 12 to 15 minutes.
3. Make the tomato base.
While the onion is cooking. drain the juice from the can of tomatoes into a liquid measuring cup; set aside. Puree the tomatoes, garlic. ginger. chiles, turmeric and paprika in a food processor.
4. Sauté the base.
Add the tomato base to the onion mixture and cook, stirring, until thick and paste-like, 10 minutes. When the mixture starts sticking to the boltom of the pot, add the chicken and potatoes. Cook, stirring, until the chicken is opaque and the sauce clings to the meat and potatoes, about 5 minutes.
5. Simmer the curry.
Add the honey to the reserved tomato juice. then add enough water to make 1 and half cups of liquid, pour into the pot. Season with salt to your liking and bring to a boil, then reduce the heat to medium low and gently simmer, uncovered and stirring occasionally, until the potatoes are tender and the sauce is slightly thickened. 25 to 30 minutes.
6. Adjust the seasoning.
Gently stir the yogurt into the curry. Taste for seasoning and add salt, if necessary. Sprinkle with the garam masala and serve over rice. Top with cilantro.
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Homemade Garam Masala
Active: 10 min, Total: 10 min, Makes: 1 and half cup.
Quarter cup green cardamom pods
4 black cardamom pods
3 large cinnamon sticks, preferably Ceylon, broken into pieces
2 tablespoons whole cloves
1. Shell the cardamom.
Gently crack open the green and black cardamom pods with a mortar and pestle (or crush them on a cutting board using a heavy pan), Remove the seeds and discard the husks.
2. Grind the spices.
Finely grind the cardamom seeds, cinnamon sticks and cloves in a spice or coffee grinder, Store in an airtight container away from direct sunlight for up to 1 year.
Excerpts from "Food Network Magazine", (U.S.A) October 2012. Typed, adapted and illustrated to be posted by Leopoldo Costa.
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