Recipe - Chicken Curry A La Bhayani

One fourth cup Vegetable oil
1 teaspoon Cumin seed
1 cup Chopped onion
1 One half teaspoon Minced garlic
1 Fresh hot green chili; or to
taste; seeded and minced
(wear rubber gloves)
One half teaspoon Salt
1 One half teaspoon Ground cumin
1 One half teaspoon Ground coriander
1 One half teaspoon Garam masala (recipe
follows)
1 cn (1lb) crushed tomatoes
6 Skinless chicken thighs
1 small Boiling potato
2 tablespoon Minced fresh coriander
Garam masala (Indian mixed

SPICE
20 (up to)
25 Cardamom pods
1 Stick (2inch) cinnamon;
broken into pieces
1 teaspoon Cumin seed
1 teaspoon Cloves
1 teaspoon Peppercorns
One half teaspoon Freshly grated nutmeg

Date: Thu, 18 Apr 1996 19:33:26 0400

From: y.freedhoff@utoronto.ca

From Gourmet, June 1990, Patsy MaddenBhayani: Bronxville, New York

This recipe has been sent to you from the web site Epicurious. The URL of
the site is http://www.epicurious.com

In a large skillet heat the oil over moderately high heat until it is hot
but not smoking and in it fry the cuminseed, stirring, until it is
fragrant. Add the onion, the garlic, and the chili and cook the mixture
over moderately low heat, stirring occasionally, until the vegetables are
softened. Add the salt, the ground cumin, the ground coriander, the garam
masala, and the tomatoes and cook the mixture, stirring, for 10 minutes.
Add the chicken thighs and the potato, peeled and cut into 1inch pieces,
and cook the mixture, covered, stirring occasionally, for 40 to 45 minutes,
or until the chicken is just cooked through. Serve the chicken garnished
with the fresh coriander. Serves 3.

Break open enough of the cardamom pods to measure 1 tablespoon seeds. In a
spice or coffee grinder pulverize the cardamom, the cinnamon, the
cuminseed, the cloves, the peppercorns, and the nutmeg to a fine powder.
The spice keeps in an airtight container indefinitely. Makes about 3
tablespoons.

CHILEHEADS DIGEST V2 #298

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.