CURRIED CHICKEN (INDIA)

INGREDIENTS:

3 tbsp corn or peanut oil 2 medium onions, chopped (1 cup) 1 pound ripe tomatoes, chopped, or an equal amount canned (3 cups) 1 tbsp Basic Green Masala  1 tsp Dry Masala for meat ½ tsp minced fresh gingerroot ½ tsp ground turmeric 1 tsp salt, or to taste 1 chicken, 3½ pounds, cut into 10 pieces, plus the giblets, loose skin and fat discarded ½ cup water 2 medium potatoes (½ pound), peeled, cut into 1-inch cubes

DIRECTIONS:

Heat the oil in a pan and stir-fry the onions over moderate heat until brown-dark but not charred. Add the tomatoes and stir briskly for 2 minutes; cover the pan and cook for 10 minutes. Add the Basic Green Masala, Dry Masala, ginger, turmeric and salt. Cook for 5 minutes, stirring constantly. Add the chicken and water, cover, and cook over low heat until approaching tenderness, ½ hour. Should the sauce evaporate too quickly, add another ½ cup water. Add the potatoes and simmer until the chicken and potatoes are tender, another 15 minutes. Serve warm. Serves 6 with other dishes. Variation: Either beef or lamb may be used in place of the chicken. Use 2 pounds of boneless beef chuck or lamb and follow the same steps as for the chicken. The meat will take longer to tenderize and so one should add 1½ cups water and cook for ½ hour longer.

BASIC GREEN MASALA:

INGREDIENTS:

4 ounces fresh coriander; leaves only 1 head of garlic, medium, about 8 cloves 4-6 ounces semihot green chili ½ tsp salt

DIRECTIONS:

Blend everything together in a processor to a more or less smooth paste. Store in a jar with a tight cover. Refrigerate for up to 1 week. Can be used in both mead and fish curries. Makes 1 cup.

DRY MASALA FOR MEAT:

INGREDIENTS:

1 tbsp hot red chili flakes 1 tbsp ground coriander ¼ tsp garlic powder 1 tsp ground aniseed ¼ tsp ground ginger ¼ tsp ground turmeric

DIRECTIONS:

Mix everything together and store in a jar with a tight cover. Use in meat curries.

DRY MASALA FOR FISH:

INGREDIENTS:

1 tbsp hot red chili flakes or powder 1 tbsp ground cuminseed 1 tbsp ground coriander ¼ tsp ground turmeric ¼ tsp mustard powder 1 cardamom pod, broken up

DIRECTIONS:

Mix everything together and store in a jar with a tight cover. Use in fish curries. Source: Sephardic Cooking by Copeland Marks.