Chicken Curry with Fenugreek
Makes 4 servings
Ingredients:
— 6 tablespoons vegetable oil, olive oil, or ghee
— 3 large onion (red or white) sliced
— 1 or 2 large ripe tomatoes, rough chopped
— 3 tablespoons fresh ginger, puree
— 3 tablespoons garlic clove, puree
— 2 jalapeno (seeded), sliced
— 1/4 cup dried fenugreek leaves
— 8 skinless chicken legs
— 2 tablespoons tomato paste
— 2 teaspoons ground tumeric
— 2 teaspoons ground coriander
— 2 teaspoons ground cumin
— 2 teaspoons garam masala
— 2 cups full fat yogurt
Instructions:
— Marinate the chicken legs in 1 cup of yogurt and 1 tablespoon each of the ginger and garlic puree. Cover and refrigerate overnight.
— Heat half the oil in a large skillet over high heat and cook the onion and jalapeno until the onions are golden brown. Add a tablespoon each of the garlic and ginger puree and cook for a minute until the raw smell comes off of the garlic.
— Remove from the heat and blitz in a food processor with some water until it is a smooth paste.
— Heat the remaining oil in the same sauce pan you cooked the onions and chilies in and add the fenugreek leaves and cook for a few seconds. Add the marinated chicken and sear it.
— Add the tomato, tomato paste, ground spices and a little water and cook until the tomato breaks apart. Add the pureed onions and chili. Add 1 cup of yogurt and salt to taste. Add a little more water if necessary. The sauce should have the consistency of a gravy. Simmer on low heat until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Roti (Unleavened Flatbread)
Makes 12 – 15
Ingredients:
— 3 cups stoneground whole wheat flour
— about 1 cup tepid water
— ghee, for brushing the finished roti
Instructions:
— Add the flour to a mixing bowl and with your fingers mix while you gradually add the water until a form a dough. Knead for 8 to 10 minuets on a floured surface. Place dough back in the mixing bowl and cover with a clean towel. Let rest for 10 minutes.
— Divide the dough into 12 to 15 pieces and, with a little flour, roll into balls and then roll into rounds with a rolling pin.
— Heat a skillet on high heat. Cook the rotis one at a time and flip when the uncooked surface starts to bubble. As soon as the roti is opaque and flecked with brown on both sides it is done.
—Remove from heat and brush with a little melted ghee. Cook all the rotis in the same fashion.
Saffron Rice
Makes 4 servings
Ingredients:
— 1 1/2 cups Basmati rice
— 2 1/4 cups hot water
— 1/2 tablespoons fresh ginger
— 1 cup onion, finely diced
— 1 inch cinnamon stick
— 5 whole cloves
— 2 bay leaves
— 1 teaspoon saffron threads
— 1 teaspoon salt (optional)
— 4 tablespoons ghee
— 1/2 cup whole unsalted cashews
— 1/2 cup dried currants
Instructions:
— Rinse the rice with cold water until it runs clear and then drain well.
— Add the saffron threads to the hot water and let steep.
— Add the ghee to a small stock pot on medium heat and toast the cashews. Remove with a slotted spoon and reserve. Add the onion to the ghee and sweat until translucent. Add the ginger and the seasonings and cook for about a minute.
— Add the rice to the stockpot and toast it until you see the rice grains go from pearly to white and puff up a little bit. Add the saffron infused water and cover. Bring to a boil and then reduce to low heat and cook for 12 to 15 minutes. When most of the liquid is absorbed remove from heat and add the cashews and currants to the top and let sit covered for another 10 to 15 minutes. Gently mix in the cashews and currants with a fork just before service.