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RED CURRY CHICKEN
I saw Emeril do this on TV and just HAD to try it---it's totally yummy and has been guaranteed authentic Indian cuisine by the one and only Chef Atul Sikand of New Delhih, India, who was featured for a time right here in Shaboom's Kitchen. This dish is worth the trouble to get only good quality spices for your seasonings.
Recipe By: Emeril Lagasse (Food TV) and Atul Sikand
Serves; 4

GARAM MASALA:
2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 cinnamon stick, cut into pieces
1 teaspoon whole cloves
1 teaspoon grated nutmeg
Place all ingredients into a spice mill or mortar and pestle; grind the spices into a powder. Set aside. Store unused portion in a tightly sealed container in a cool dry place. Yield: about 1/2 cup

TO PREPARE THE CHICKEN: 1 tablespoon Garam Masala
2 teaspoons turmeric
3 teaspoons red chile powder
2 tablespoons paprika
1 large chicken fryer, about 4 pounds, cut into 8-10 pieces
1/4 cup vegetable oil
2 cups chopped onions
Kosher salt
Freshly ground black pepper
1 cup chopped fresh tomatoes, peeled, seeded and chopped
2 teaspoons chopped garlic
2 teaspoons grated fresh ginger
3 cups chicken stock

Hot cooked rice
Chopped fresh cilantro leaves for garnish

In a small bowl, combine the Garam Masala, turmeric, chili powder, and paprika. Mix well and set aside.

Wash chicken thoroughly under cold running water; remove and discard excess fat and skin. With a small sharp knife, slash chicken pieces about 1/4" deep in several places to allow the flavor to cook into the meat. Season the chicken with salt and the above spice blend, and set aside.

In a large wok or saute pan over medium heat, add the oil; when the oil is hot, add the onions and cook, stirring occasionally until carmelized (a rich golden color). Add tomatoes, garlic and ginger; cover and cook over medium-low heat, stirring occasionally, until tomatoes are totally cooked and mixture is reduced by half. Add the chicken pieces to the pan and cook over medium heat until half-cooked. Add the chicken stock; cover and simmer for about 25 to 30 minutes or until the chicken is tender and the sauce is thickened. Taste and adjust seasoning with saslt and pepper to taste. Remove from the heat and serve with hot cooked rice and garnished with chopped fresh cilantro leaves.

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Copyright 2006 Carol Stevens, Shaboom's Kitchen, All Rights Reserved