Tamarind Chicken in White Curry Sauce

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

1/2 cup tamarind pulp
3/4 cup water
4 green chiles such as jalapeños, seeds and stems removed, sliced into rings 
1 cup chopped shallots
5 cloves garlic, minced
2 tablespoons finely chopped fresh ginger
3 tablespoons vegetable oil
1 teaspoon ground cayenne
1 3-pound chicken, skinned, boned, and cut into 1-inch cubes
1 1/2 cups coconut milk, see recipe here
4 green New Mexican chiles, roasted and peeled, stems and seeds removed, chopped

 

Instructions

Soak the tamarind in 3/4 cup boiling water for 15 minutes. Mash the tamarind and then strain. Discard the pulp and reserve the juice.

In a large skillet, saute the chile rings, shallots, garlic, and ginger in the oil until soft.  Stir in the cayenne and chicken and mix well.  

Add the coconut milk and bring to a boil.  Reduce the heat and simmer, covered, stirring occasionally, for 20 minutes. 

Add the chopped chile and cook for an additional 5 minutes.  Stir in the tamarind and cook, uncovered, for 10 minutes or until the sauce is thickened, stirring occasionally.

Ceylon Dark Curry Powder

Dave DeWitt Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

10 small, hot dried red chiles, such as piquins, seeds and stems removed
1 tablespoon rice
1 tablespoon coconut, fresh or flakes
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 teaspoon cardamom seeds
1 teaspoon fenugreek seeds
1 2-inch piece cinnamon
1 teaspoon mustard seeds
6 whole cloves
5 curry leaves

 

Instructions

Roast the chiles on a cookie sheet in the oven at 350 degrees until they turn very dark.  Remove and allow them to cool.

In a dry skillet, roast the rice, coconut, coriander, cumin, fennel, cardamom, fenugreek, cinnamon, and mustard over medium heat, stirring often, until they turn dark brown, almost black, taking care that they do not burn.

Combine the chiles, roasted spices, cloves, and curry leaves in a spice mill and blend in small batches to a fine powder. 

Classic North Indian Curry Powder

Dave DeWitt Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

6 New Mexican red chiles, stems and seeds removed (or substitute 4 small, hot dried chiles, such as piquins)
1/4 cup cumin seeds
1/4 cup coriander seeds
2 tablespoons black peppercorns
1 tablespoon mustard seeds
1 teaspoon cardamom seeds
1 teaspoon whole cloves
1 teaspoon fenugreek seeds
1 tablespoon turmeric powder
1 tablespoon dried, powdered curry leaves

 

Instructions

Preheat the oven to 250 degrees.

Place the chiles, cumin, coriander, peppercorns, mustard, cardamom, cloves, and fenugreek on a baking pan and place in the oven.  Roast for 15 minutes, taking care that none of the spices burn. Grind these spices in a spice mill to a fine powder in small batches.

Mix the ground spices with the turmeric and the curry leaves in a bowl and seal in an airtight jar.

Black Lamb Curry

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

3 tablespoons Ceylon Dark Curry Powder, recipe here, or less for a milder curry
1/2 cup water
1 pound lamb, cut into 1-inch cubes
4 yellow wax hot chiles, stems and seeds removed, finely chopped
1 onion, chopped
2 tablespoons vegetable oil         
2 cups water

 

Instructions

Place the curry powder and the 1/2 cup water in a blender and puree to a smooth, thin paste.  Toss the lamb cubes in the mixture and marinate for an hour at room temperature.

In a pan, saute the chiles and the onion in the oil until soft.  Add the lamb and the marinade, and 2 cups of water.  Bring to a boil, reduce the heat, and simmer, covered, until the lamb is tender, about 1 hour, or until the lamb starts to fall apart.  Add more water if necessary. 

Cape Curry Powder

Dave DeWitt Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

1/2 cup coriander seed
3 tablespoons cumin seed
1 tablespoon fennel seed
1 tablespoon mustard seed
1 tablespoon whole cloves
2 tablespoons black peppercorns
3 small, hot, red, dried chiles such as piquins or santakas, seeds and stems removed
4 tablespoons ground cardamom
3 tablespoons ground fenugreek
1 tablespoon ground ginger
1/4 cup ground turmeric

Instructions

In a dry skillet, individually toast the coriander, cumin, fennel, mustard, cloves, and peppercorns over medium heat, taking care not to burn them.

Combine the toasted ingredients and the chiles in a spice mill and grind to a fine powder.  Combine with the other ground ingredients and mix until a uniform color is achieved.