Chicken or Vegetable Curry

Serves 4

I taught my girlfriends to make this dish.  My friend's husband is Bengali and he said that it’s better than his mom’s recipe.  She made this for him 4 times in one week!

Serves 4

3 TBLSP coriander seeds

1/4 teaspoon fenugreek seeds (I leave this out)

2 tsp black pepper

6 TBLSP vegetable oil

1 tsp black mustard seeds

2 inch cinnamon stick (or 1 tsp ground cinnamon)

3 1/2 pounds skinned chicken** (or mixed vegetables such as   cauliflower, carrots, yams, green beans)***

2 medium sized onions, sliced thin

4 cloves garlic, peeled and cut into slivers or minced

1 tsp peeled, very finely grated ginger ( I just smash it with a rolling pin)

4-5 ounces tomatoes, finely chopped

1/2 tsp turmeric

1 tsp cayenne pepper

1 1/2 tsp salt

1 TBLSP lemon juice

1 can of coconut milk

2 fresh, hot green chilis, split in half lengthwise ( I use canned jalapenos)

Set a small, cast iron skillet over medium high heat for 2-3 minutes.  NOw put the coriander seeds, fenugreek seeds, and pepper in it.  Stir and roast them for 1 1/2 minutes or until they are lightly browned and emit a roasted aroma.  Remove the spices, cool them slightly then grind them in a coffee grinder, spice grinder or mortar and pestle.

Put the oil in a wide pot and set over medium high heat.  When hot, put in the black mustard seeds and cinnamon.  As soon as the mustard seeds start to pop, put in the chicken, and brown the meat in batches, if necessary.

Once all the chicken is browned, put the onions and garlic into the same pot and turn heat to medium.  Stir and fry until the onions are light brown.  Now put in the ginger and tomatoes.  Stir and cook until the tomatoes are soft.  Turn heat down.  Add the roasted spice mixture, turmeric, cayenne, salt and lemon juice. Add the coconut milk and enough water to cover the chicken.  Bring to a boil, cover and simmer for 25 minutes, stirring now and then.  Add the green chilis to the pot.  Serve with basmati rice, naan or whole wheat tortillas, and sliced mangos for dessert.

**If you are using skinned breasts, brown them as directed, but add them to the sauce for only the last 15 minutes of cooking.

Photo credits: "cinnamon craze!" by ion-bogdan dumitrescu is licensed under CC BY-NC-SA 2.0