1/2 cup water
2 black cardamom pods (may substitute green cardamom pods)
2 or 3 whole cloves
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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2-inch stick cinnamon
3 teaspoons ground fennel
1 teaspoon ground ginger
1 teaspoon salt
2 cups plain yogurt (not low-fat or no-fat)
Pinch of asafoetida* (optional)
2 bay leaves
5 green cardamom pods
About 1 teaspoon garam masala
Fresh mint leaves (optional garnish)
In a heavy-bottomed saucepan on medium or medium-high heat, heat 2 tablespoons of the oil. Add the chicken and cook, turning as necessary, until the chicken is browned on all sides but not cooked through, 5 to 10 minutes. (May need to work in batches.)
Add the water, cardamom, cloves and cinnamon to the skillet (for easier retrieval, tie the black cardamom, cloves and cinnamon in a piece of cheesecloth or place in a tea ball). Add the fennel, ginger and salt, bring to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 10 to 12 minutes. Remove the pan from the heat and set aside to cool for about 10 minutes.
Strain the mixture, reserving the liquid and chicken separately. You should have about 1/2 cup of liquid. Remove and discard the whole spices.
In a large measuring cup or bowl, whisk the yogurt until smooth and then whisk in 1/2 cup of the cooking liquid. Set aside.
Wipe out the saucepan, return it to medium heat and heat the remaining 2 tablespoons of oil. Add the pinch of asafoetida, if desired, the bay leaves and green cardamom and cook, stirring constantly, for about 30 seconds.
Stir the yogurt-cooking liquid mixture into the oil, increase the heat to medium-high and cook, stirring constantly so that the yogurt does not separate, for a few minutes. Return the chicken pieces to the pan simmer until the chicken is cooked through and the sauce thickens slightly, 5 to 7 minutes. Before serving, sprinkle with the garam masala and, if desired, the mint leaves.
NOTE: Asafoetida powder, also known as hing, is the dried sap of a plant in the parsley family. It is very potent in aroma and flavor; its nickname is "devil's dung."
Per serving (based on 4): 358 calories, 38 gm protein, 6 gm carbohydrates, 19 gm fat, 101 mg cholesterol, 4 gm saturated fat, 734 mg sodium, 0 gm dietary fiber
Shewta's Mangalorean Chicken Curry
