How to Cook Indian (93 page)

1-inch (2½-cm) piece fresh ginger, chopped

6 cloves garlic, chopped

10 green chiles, stemmed and chopped

2 dried red chiles, stemmed and broken in half

2 tablespoons coriander seeds

2 star anise

2 bay leaves

10 to 12 fresh curry leaves

1. Make the chicken: Put the chicken in a bowl and rub in the turmeric and ¾ teaspoon of the salt. Cover the bowl with plastic wrap and put in the refrigerator to marinate for 30 minutes.

2. Make the masala: Place a nonstick sauté pan over medium heat and add 2 tablespoons of the oil. When small bubbles appear at the bottom of the pan, lower the heat to low and add the coconut, shallots, ginger, garlic, green chiles, red chiles, and coriander seeds. Sauté until fragrant and lightly browned. Set aside to cool completely. Transfer to a food processor with 1¼ cup (250 ml) water and process to a smooth paste.

3. Place a nonstick sauté pan over medium heat and add the remaining 2 tablespoons oil. When small bubbles appear at the bottom of the pan, add the star anise and bay leaves, and sauté for 30 seconds.

4. Add the curry leaves and chicken. Increase the heat to high and sauté until the chicken is lightly browned.

5. Lower the heat to medium, add the masala paste, and combine well. Add 1½ cups (300 ml) water and the remaining 1 teaspoon salt and simmer for 11 to 12 minutes or until the chicken is cooked through and the sauce has thickened.

6. Serve hot.

Instead of the grated coconut, try making the dish with coconut milk–it will give it a smoother and richer finish.

Kozhi Urundai Kozhambu

Chicken meatballs in a sour-and-spicy sauce

Here, delicate chicken meatballs are cooked in a smooth tomato sauce with Indian spices. This dish does not reheat well, so serve it right away. It’s delicious with steamed rice.

Serves 4.

For the meatballs:

7 ounces (200 grams) ground chicken

1 tablespoon vegetable oil

4 or 5 cashews

1 tablespoon
chana dal
(split Bengal gram)

½ tablespoon white poppy seeds, soaked for 15 minutes and drained

¼ teaspoon fennel seeds

1 or 2 whole cloves

3 or 4 green chiles, stemmed and broken

1 or 2 dried red chiles, stemmed and chopped

1 medium red onion, roughly chopped

4 cloves garlic, roughly chopped

¼ cup (60 grams) grated fresh coconut (or frozen unsweetened coconut)

½ large egg, whisked

½ teaspoon table salt

For the sauce:

¼ cup (50 ml) vegetable oil

8 to 10 dried red chiles, stemmed and broken

3 tablespoons coriander seeds

½ teaspoon ground turmeric

1 teaspoon fennel seeds

1 teaspoon cumin seeds

2 tablespoons white poppy seeds, soaked for 15 minutes and drained

10 whole black peppercorns

4 whole cloves

3 medium red onions, roughly chopped

6 cloves garlic

2 medium tomatoes, chopped

1 teaspoon table salt

¼ cup (60 grams) tamarind pulp

1. Make the meatballs: Put the chicken in a bowl.

2. Place a nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the cashews,
dal,
poppy seeds, fennel, cloves, green chiles, red chiles, onion, garlic, and coconut, and sauté for 2 minutes or until fragrant. Set aside to cool. Transfer to a food processor with ¼ cup (50 ml) water and process to a fine paste.

3. Add the paste to the chicken. Add the egg and combine. Add the salt and combine well. Cover the bowl with plastic wrap and put in the refrigerator to marinate for 30 minutes.

4. Divide the chicken mixture into 12 portions, and shape into balls using dampened palms and fingers. Put the chicken balls on a plate, cover them with plastic wrap, and set aside in the refrigerator until needed.

5. Make the sauce: Place a nonstick sauté pan over medium heat and add 1 tablespoon of the oil. When small bubbles appear at the bottom of the pan, add the chiles, coriander, turmeric, fennel, cumin, poppy seeds, peppercorns, cloves, onions, and garlic, and sauté for 3 minutes or until fragrant. Set aside to cool. Transfer to a food processor with ½ cup (100 ml) water and process to a fine paste.

6. Place a nonstick saucepan over medium heat and add the remaining 3 tablespoons oil. When small bubbles appear at the bottom of the pan, add the tomatoes and ½ teaspoon of the salt and sauté for 7 minutes or until the tomatoes are pulpy.

7. Add the ground paste and sauté for 2 minutes or until the oil comes to the top. Add the tamarind pulp, 1 quart (800 ml) water, and the remaining ½ teaspoon salt, and combine well. Bring to a boil, then lower the heat to low, and add the meatballs. Simmer, without stirring, and shake the pan occasionally to prevent sticking for 12 minutes or until the meatballs are cooked through and the sauce has thickened.

8. Serve hot.

Kozhi Vartha Kari

Tamil fried chicken

Here the chicken is evenly coated with a glaze that is sour, peppery, and infused with the aroma of curry leaves. Serve it with rice and
sambhar
(page 32) and maybe a small salad on the side.

Serves 4.

2 dried red chiles, stemmed

2-inch (5-cm) piece fresh ginger

6 to 8 cloves garlic

1 teaspoon red chile powder

1 tablespoon freshly squeezed lemon juice

1 teaspoon ground turmeric

2 teaspoons table salt

1 (1¾-pound/800-gram) chicken, cut into 12 pieces

5 tablespoons vegetable oil

12 to 15 fresh curry leaves

2 medium red onions, chopped

2 medium tomatoes, finely chopped

2 teaspoons ground coriander

1 tablespoon tamarind pulp

1 teaspoon
garam masala
(spice mix; page 27)

30 black peppercorns, crushed

2 tablespoons chopped fresh cilantro

1. Put the chiles, ginger, and garlic in a spice grinder and grind to a smooth paste. Transfer to a large bowl. Add the chile powder, lemon juice, turmeric, and 1 teaspoon of the salt, and stir. Add the chicken and stir to coat. Cover the bowl with plastic wrap and put in the refrigerator to marinate for 1 hour.

2. Place a medium nonstick saucepan over medium heat and add 2 tablespoons of the oil. When small bubbles appear at the bottom of the pan, add the chicken and sauté over high heat until dry and lightly browned. Drain the chicken on paper towels and set aside.

3. Place the same pan back over medium heat. Add the remaining 3 tablespoons oil. When small bubbles appear at the bottom of the pan, add the curry leaves and stir well. Add the onions and sauté until browned. Add the tomatoes, the remaining 1 teaspoon salt, and the coriander, and cook until the oil comes to the top.

4. Add the chicken and stir. Add 1 cup (200 ml) water. Cover and cook for 15 minutes or until the chicken is cooked through and the sauce coats the pieces.

5. Dissolve the tamarind pulp in 1 cup (200 ml) water, add it to the pan, and simmer for 10 minutes, stirring occasionally. Add the
garam masala
and stir gently. Add the peppercorns and stir.

6. Garnish with the cilantro and serve hot.

Kozhi Vartha Kozhambu

Chicken curry from Kerala

If you visit Kerala, the most verdant of the southern states of India, be sure to take a boat excursion and feast on beautiful, simple curries like this fragrant one featuring coconut milk. Serve it with steamed rice.

Serves 4.