Subject: Indian Chicken Curry (Murg Masala)
From: Unicorn (unicorn@indenial.com)
Date: Thu Sep 18 2003 - 05:39:28 EDT
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FOOD FUNNY
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Thanks again to Matt Wordell for this one:
Surgeons invited to dinner parties are often asked to carve the meat
-- or worse yet, to watch the host carve while commenting on the
surgeon's occupation. At one party, a surgeon friend was watching the
carving while Harry, his host, kept up a running commentary: "How am I
doing, Doc? How do you like that technique? I'd make a pretty good
surgeon, don't you think?"
When the host finished and the slices of meat lay neatly on the
serving platter, the surgeon spoke up: "Anybody can take them apart,
Harry. Now let's see you put them back together again."
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TODAY'S RECIPE
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Today's recipe is representative of the many "masalas," or spice
mixtures that characterize Indian cooking.
Indian Chicken Curry (Murg Masala)
For the masala:
2 medium onions, finely chopped
2-4 cloves garlic, finely chopped
1-inch (2.5 cm) piece of ginger, finely chopped
2 Tbs (30 ml) water
2 tsp (10 ml) ground cumin
2 tsp (10 ml) ground coriander seed
2 tsp (10 ml) salt
1 tsp (5 ml) cayenne pepper, or to taste
1/2 tsp (2 ml) ground turmeric
For the chicken:
4 Tbs (60 ml) vegetable or peanut oil
2-inch (5 cm) piece of cinnamon stick
2-3 lbs (900-1350 g) skinless, boneless chicken breasts,
trimmed of fat and quartered
Juice of 1 lemon
1 cup (250 ml) chicken broth or water
6 whole black peppercorns
Fresh cilantro (coriander leaves) for garnish
Combine all the ingredients for the masala in an electric blender and
process until a moist paste is formed. Heat the oil in a large
skillet over moderate heat and add the masala and cinnamon stick.
Cook, stirring frequently, for 6 to 8 minutes. Add the chicken pieces
and stir until they are coated. Add the lemon juice, chicken broth,
and peppercorns and bring to a boil. Reduce the heat and simmer
covered for 15 minutes. Remove the lid and let the sauce reduce for
about 5 minutes. Remove and discard the cinnamon stick before
serving. Serve with rice, garnished with chopped cilantro. Serves 4
to 6.
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