6 Tablespoons butterAdd
1 medium onion, finely diced4 cloves garlic, crushedPinch of saltand cook gently for 2 minutes.
½ teaspoon cayenne pepper½ teaspoon chili powder3 teaspoons paprika2 teaspoons garam masala2 teaspoons ground coriander1 cinnamon stick4 cardamom pods (or 1¼ teaspoons ground cardamom)and cook until onions are soft.
2 (15 oz) cans crushed tomatoes2 Tablespoons tomato paste2 Tablespoons red wine vinegar1 Tablespoon freshly grated gingerand stir. Bring to a boil. Simmer on reduced heat for 10 minutes.
4 chicken breasts, without skin, dicedand stir to coat.
1 cup heavy cream2/3 cup plain yogurtReduce heat. Cook at a gentle simmer for 10 minutes or until chicken is cooked through.
2 cups ricein
4 cups waterPinch of saltChop
fresh cilantroand stir into chicken. Excellent served with warmed naan or warmed whole wheat tortillas or - even better - Homemade Chappatis (see below)
We found this formula for a garam masala mix years ago in a children's book about India from the library. Now I see garam masala premixed in the grocery store, but this smells so wonderful roasting in the oven, it's worth taking time to make it when you can.
Preheat oven 200°.
Roast in an ungreased 9 x 13” pan on bottom oven rack
3 sticks cinnamon½ cup cardamom pods¼ cup whole cloves¼ cup cumin seeds2 Tablespoons coriander seeds¼ C black peppercornsfor 30 min. Stir often.
With fingers, break open cardamom pods: remove and keep seeds, discard pods. Crush cinnamon (rolling pin and 2 towels). Combine & mix well. Grind to fine powder (food processor or in short bursts in blender).
1 Tablespoon ground gingerStore in sealed jar up to 6 months.
These are easy enough, I don't know why we don't make them more frequently. The recipe is from Mollie Katzen’s Moosewood Cookbook
Preheat oven to 325°. Mix in a medium-sized bowl
½ cup flour½ cup whole wheat flourAdd
½ cup waterand stir until combined. Knead dough on a clean, floured surface for a minute or two, adding more flour to combat stickiness.
Divide dough into 6 equal balls and roll each one into a very thin round – no thicker than 1/8 inch – using plenty of flour on rolling surface and rolling pin.
Oil tray and brush tops of chapattis with
olive oilBake for 10 minutes until very, very lightly browned.