1 teaspoon minced garlic
1/2 teaspoon ground turmeric
1 1/2 teaspoons garam masala
Ellicott City resident Rashme Dhar uses yogurt, ginger and fennel powder in her chicken curry.
(Mark Finkenstaedt - For The Washington Post)
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Ingredients That Count
The following ingredients are common to many curry recipes. They can be found at Indian grocery stores, some specialty stores and at online spice purveyors, such as www.namaste.com, www.whitejasmine.com and www.penzeys.com.
GARAM MASALA (gah-RAHM mah-SAH-lah) An Indian spice blend with a warm, earthy flavor. Ingredients vary but may include black pepper, cardamom, cinnamon, cloves, coriander, cumin, fennel, ginger and nutmeg. Recipes for it are in every Indian cookbook.
TURMERIC (TER-muh-rihk) A potent coloring agent that imparts its yellowish color to curries and other spice blends.
CURRY POWDER An Indian spice blend that ranges from mild to hot. Curry powder labeled "Madras" tends to be quite hot. Ingredients vary but may include cardamom, chili peppers, cinnamon, cloves, coriander, cumin, fennel, ginger, fenugreek, nutmeg, pepper, saffron and turmeric.
GREEN CARDAMOM PODS (KAR-duh-muhm) A member of the ginger family with an intensely warm, sweet flavor. Often called the Queen of Spices. The pods, containing black seeds, are used whole or ground. (Shy away from buying ground cardamom; it is best to grind it fresh.) Some stores carry white cardamom, which is a bleached version of green cardamom.
BLACK CARDAMOM PODS Less common than green cardamom. A more earthy, woodsy flavor. The pods are used whole to flavor a dish and are generally removed prior to serving.
TAMARIND (TAM-uh-rihnd) The exceptionally tart fruit of the tamarind pod. Used as a souring agent. Commonly available in a thick paste or concentrate.
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1 green serrano chili pepper, seeded and minced
3 small tomatoes, skin-on, pureed, or 1 cup canned tomatoes, pureed
1 1/2 pounds chicken pieces, bone-in
2 cups frozen spinach (two 10-ounce packages), thawed and patted dry
1 cup water
1/2 to 1 teaspoon salt
In a large skillet over medium heat, heat the oil. Add the onions and cook until lightly browned, 7 to 10 minutes. If the onions begin to stick, add a few tablespoons of water.
Add the ginger, garlic, turmeric and garam masala and cook, stirring constantly, for 1 minute. Add the chili pepper and tomatoes and cook, stirring occasionally, for another 7 minutes.
Add the chicken and cook until the chicken is cooked through, about 10 minutes.
Add the spinach and cook for another 2 minutes. Add the water, cover, reduce the heat to medium-low and simmer for 10 to 15 minutes. Add salt to taste. Serve hot.
Per serving (based on 4): 397 calories, 30 gm protein, 16 gm carbohydrates, 25 gm fat, 95 mg cholesterol, 5 gm saturated fat, 475 mg sodium, 5 gm dietary fiber
Anoop and Sangeeta's Delhi Chicken Curry
3 to 4 servings
Originally from India's capital city of New Delhi, Anoop Mittra, 42, and his family have been settled in Herndon for about seven years. He describes himself as a true Delhi native: full of vigor, life and an obsessive love of food. Their version of chicken curry is inspired by their Delhi roots -- made with a base of onions and tomatoes and a handful of spices. This is the most recognizable chicken curry in the West. Their modifications save time yet don't compromise on the taste. They use a readily available spice mix (MDH brand) instead of collecting and grinding 14 different spices. The style of cooking has remained the same: slow cooking to ensure that the spices are allowed to release their flavors.
Serve with steamed basmati rice and/or an Indian bread of your choice (roti, paratha or naan).
4 tablespoons vegetable oil
4 whole cloves
1 black cardamom pod (may substitute green cardamom pod)
2 to 3 green cardamom pods
