Curry in a Hurry

MUGHLIA CHICKEN IN SAUCE

The majority of this recipe involves simmering stove top, needing a stir only now and then, leaving you free to prepare side dishes and rice. Or to just to sit down with a book and wine. If you only make one recipe from the Cafe Drake website this month, let this be it.

Begin by making a spice paste in a mini-blender or spice grinder. Add the following with a T. or so of water to ease the process along: a 1" piece of ginger, peeled and grated; 2 whole cloves;  1 cinnamon stick, broken into pieces; 5 dried red chilies; 2 cardamom pods and 1 t. cumin seeds. Blend until you have a paste. Set aside.

Now fry 3 sliced onions in a large skillet with 3 T. vegetable oil. Cook the onions until they are just beginning to brown. Add the spice paste and cook for another 2 minutes, stirring constantly. Toss in 1 1/2 lbs. chopped boneless, skinless chicken thighs. The pieces should be about 2 inch cubes in size. You can also substitute boneless. skinless breasts but the poultry will be dryer in texture.

Stir the chicken, onions and spice paste over a medium flame for about 3 minutes. Season thoroughly with salt and black pepper. If you like things very spicy now would be a nice time to add a chopped green chili or two. Add in 2 1/2 cups warm water. Bring to a boil, reduce heat to a slow simmer and cook for 30 minutes. Stir now and then.

In the last 2 minutes of cooking stir into the chicken and sauce 1/2 - 3/4 t. turmeric and 1 T. cream or half-and-half. Simmer gently, stirring for 3 more minutes. 

Serve hot with rice and bread.

MOOLI RAITA

Mooli is better known in this country by its Japanese moniker, daikon. The only secret to this yogurt condiment is refrigeration for at least 1/2 hour to ensure proper blending of flavors.

Peel then grate 1 average size daikon. Let sit for a minute then squeeze out as much water as you can. Transfer squeezed daikon to a bowl and add 2 cups plain yogurt, either whole milk or low-fat. Do not use fat-free. Add 1 t. ground cumin and 1-2 minced small green chilies. Add a pinch of sugar and salt to taste. Mix well and refrigerate until serving.