Chicken Curry

Name: Chicken Curry
Yield: Serves 6
Ingredients: 1 cinnamon stick, broken into 1-inch pieces; 2 whole cloves; 1 tablespoon coriander seeds; 1 tablespoon fennel seeds; 1/2 teaspoon whole allspice; 3 medium yellow onions, peeled and coarsely chopped (3 1/2 cups); 10 to 12 garlic cloves, peeled and thinly sliced; 1 piece (4 ounces) fresh ginger, peeled and coarsely chopped; 3 tablespoons sunflower or other neutral-tasting oil; 1 tablespoon cumin seeds; 1 tablespoon black or brown mustard seeds; 2 tablespoons tomato paste; 1 quart Basic Chicken Stock (page 41); 1 teaspoon turmeric; 6 fresh curry leaves (optional); 2 dried bay leaves; 3 small dried red chiles, finely ground; Coarse salt; 10 chicken thighs (about 3 1/2 pounds), cut in half through the bone (or left whole); 2 medium russet potatoes, peeled and cut into 1/2-inch dice; 1/2 cup chopped cilantro, plus sprigs for garnish; Cooked basmati rice (page 412); Plain yogurt; Lime wedges

January 26, 2012

Curry paste, the flavor base for many Indian stews, often begins with a puree of onion, garlic, and ginger, which is sautéed with spice blends (masalas) until golden brown and caramelized. There are countless varieties of curry pastes in Indian cooking, and the one in this recipe is among the most basic and traditional. The spice blends used in Indian curries are first either toasted in a dry pan or sautéed in oil; in both methods, the heat stimulates the oils in the spices—you’ll know they are ready when they are fragrant (keep a very close eye on them, to prevent burning). Once you’ve mastered the technique, you can make a variety of curries using fish, shrimp, beef, lamb, goat, or one or more vegetables, such as cauliflower or peas and potatoes.

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