Tags

, , , , , , , , , , , ,

Finding the parts for this recipe was a bit of an effort. We actually ended up buying the wrong kind of chili, but it came out quite tasty anyways. I had most of the spices already, I just needed the chilies, some fresh ginger and the garam masala. The ginger was, of course, easy to find. However, the kashmiri chilies and the garam masala were much more difficult to find.

We went to Super H Mart, which was an adventure in and of itself. Now that we’ve finally made it there I can assure you, we’ll be back. However, this time we were in a hurry since there was raw chicken sitting in the car. Being in a hurry didn’t really help the process of finding obscure spices. After circling the entire (huge) store like twice we finally found all but 2 of the ingredients. So one recipe got bumped to a later date!

We actually came home with the wrong type of dried chili, on which I’m blaming the pasty color of the curry. Served over brown rice with green peas, it was delicious. Deep and complex flavors, a good level of spice. The ingredient list looks long, but don’t lose hope! It is worth it!

Parsee Red Curry (adapted from 50 Great Curries of India)

10 Kashmini Chiles

½ tsp cumin seed

1 tsp coriander seeds

1 tsp sesame seeds

3 cloves

6 peppercorns

1 inch piece cinnamon bark

3 cardamoms

1 inch chunk fresh ginger, peeled

4 lg cloves garlic

¾ c onion

¼ c olive oil

3/4 lb chicken breast, chunked

1 can tomatoes, drained with liquids reserved

½ onion, sliced

½ green bell pepper, sliced

1 can coconut milk

1 tsp apple vinegar

½ tsp garam masala

Soak the chiles in a little water for at least 15 minutes.

Put the chiles, cumin, coriander, sesame seeds, cloves, peppercorns, cinnamon, cardamoms, ginger, garlic, and onion into a food processor and blend into a smooth paste.

Heat oil over medium high heat in a large wok. Once hot add the spice paste and stir-fry for 5 minutes. Add chicken and cook another 5 minutes. Then add the onions, bell pepper, and tomatoes and cook 5 minutes further.

Add the coconut milk and reserved tomato juice and reduce heat. Simmer until chicken is done (we cooked it for about 15 minutes because we cut our chicken chunks rather small).

Add vinegar and garam masala. Stir thoroughly and serve over rice.

Advertisements