Curry Powder (with recipes)

            This Indian condiment is composed of a large and variable number of herbs and spices. A conservative tally of basic ingredients yields: red and black pepper, cardamom, cinnamon, coriander, cumin, fenugreek, garlic, ginger, mustard, turmeric, and poppy seed. Each brand of curry powder uses its own variation of the basic recipe, and the results in your cooking pot will range from fiery hot to merely spicy. Diehard curry enthusiasts grind their own powder from freshly obtained ingredients.

            The flavor of curry blends well with any number of foods and need not be limited to traditional main dishes. A dash in your salad dressing, creamed soups, egg dishes, and melted butter for vegetables will add new life to a meal.

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CURRIED CHICKEN BREASTS

4 pairs of chicken breasts, skinned and boned

Juice of 2 lemons

²/₃ cup unbleached flour

¼ teaspoon salt

2 teaspoons butter

2 teaspoons pressed vegetable oil

Sauce:

2 tablespoons butter

¾ cup finely chopped onion

1 clove garlic, finely chopped

1 small cooking apple, cored and chopped (peel only if not organically grown)

3 tablespoons curry powder

2 tablespoons unbleached flour

2 cups chicken broth

½ cup cream or yogurt

1 teaspoon lemon juice

1 tablespoon grated lemon rind

Pinch of cayenne pepper

·     If you bone your own chicken breasts (not difficult), use the bones to make the 2 cups of broth for sauce by simmering them for 3 hours in salted water. Cut boned and skinned chicken into small pieces, about 8 to each breast. Dip each piece in lemon juice, then in mixture of flour and salt. Warm 2 teaspoons butter and oil in a large skillet over medium heat, and brown chicken. Set aside in warm casserole.

·  In same pan, put the 2 tablespoons butter and sauté onion and garlic until transparent. Add apple and cook slowly until soft. Add curry powder and flour and make a smooth paste, adding broth a little at a time, and then the cream. Bring sauce to simmer, stirring all the while, then cook partially covered over very low heat for about 20 minutes. Add lemon juice and rind. Taste to see if sauce is spicy enough; if not, add a little cayenne pepper, but be careful not to overdo it – the taste of cayenne increases with cooking.

·    Pour sauce over chicken and stir to coat all pieces. Cook over low heat for 30 minutes. Serve immediately or set aside for later serving – even the next day.

·        Serve on a large bed of rice and with bowls of any of the following condiments:

Chutney

Chopped scallions

Diced avocado

Diced pineapple

Dried currants marinated in brandy

Shredded unsweetened coconut

Chopped salted peanuts, or chopped almonds

Hard-boiled eggs, finely chopped

Roasted pignoli nuts

·        Serves four royally.

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KASHMIR LAMB CURRY

1 pound lean lamb cut into ½ - inch pieces

2 cups plain yogurt

2 tablespoons curry powder (medium heat)

3 tablespoons oil

½ cup flaked or chopped blanched almonds

½ cup raisins

½ cup dried apricots

2 cloves garlic, sliced

2 onions, sliced

2 teaspoons lemon juice

¼ teaspoon salt

·        Place meat, yogurt, and curry in a bowl. Stir, cover, and marinate for 3 hours in the refrigerator.

·        Heat oil in a medium heavy-bottomed skillet.  Sauté nuts until golden. Drain and set aside. Sauté raisins and apricots until plump. Drain and set aside. Sauté garlic and onions in remaining oil. Add meat and cook for 5 minutes. Add raisins, apricots, lemon juice, and salt. Cover and simmer until meat is tender, about 45-60 minutes. Sprinkle nuts on top.

·        Serves four.

·        Note: If you do not have time to marinate meat, follow recipe and when adding meat also add yogurt and curry. It works just fine.