1 large red onion, peeled and minced
2 teaspoons minced garlic
2 teaspoons peeled and minced ginger root
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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8-ounce can tomato sauce or 1 cup canned tomato puree
3 teaspoons curry powder
1/4 teaspoon paprika or deghi mirch* (optional)
1 teaspoon salt, or to taste
2 1/2 to 3 pounds chicken pieces, bone-in
1 1/4 cups water
Fresh cilantro sprigs (optional garnish)
Slivered fresh ginger root (optional garnish)
In a large, preferably nonstick, skillet over medium heat, heat the oil. Add the cloves, cardamom, onion and garlic and cook, stirring frequently, until the onion is golden brown, 5 to 7 minutes. Add the ginger and cook for 1 more minute. Add the tomato sauce, mix well and cook, stirring occasionally, until the oil begins to separate, 5 to 6 minutes. Add the curry powder and the cayenne, if using, and cook for 1 minute.
Add salt and chicken and stir gently to coat them well with the tomato mixture. Add 1/4 cup of water and cook, uncovered, stirring occasionally to evenly cook all the pieces, for 8 to 10 minutes.
Add the remaining 1 cup of water and mix well. Increase the heat to medium-high and bring the curry to a boil. Cover, reduce the heat to medium and cook until the chicken is cooked through and the curry begins to thicken slightly, 15 to 20 minutes, depending on the size of the chicken. Sprinkle, if desired, with cilantro and ginger.
NOTE: Deghi mirch is similar to paprika. It lends a fiery red color to foods without adding heat.
Per serving (based on 4): 627 calories, 53 gm protein, 9 gm carbohydrates, 42 gm fat, 190 mg cholesterol, 9 gm saturated fat, 1111 mg sodium, 2 gm dietary fiber
Rashme's Kashmiri Chicken Curry
3 to 4 servings
Rashme Dhar, 40, and her family are from the state of Jammu and Kashmir, nestled in the Himalayas. They have lived in Ellicott City for the past five years. Her chicken curry does not use onions or tomatoes but is cooked in traditional Kashmiri style using yogurt, ginger and fennel powder. It is referred to as yakhni curry. Typically yakhni is prepared with lamb; this recipe has been modified to be prepared with chicken.
Enjoy this dish with steamed basmati rice.
4 tablespoons vegetable oil
2 pounds skinless, boneless chicken, cut into 1-inch cubes
