Thursday, August 23, 2007

The Tastiest Meal Ever!

The following is recipe that Jamin, Parker and I made on our first night in Germany. I will always remember the joy of cooking it together, the precision with which Jamin measured and added ingredients and of course the exlcamation after the first bite that this had to be "The tastiest meal EVER!!"

Indian Chicken Curry
2 teaspoons each coriander seeds and cumin seeds
1 teaspoon salt
1 teaspoon ground turmeric
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons canola oil
1 lb (500 g) boneless, skinless chicken thighs
1/4 cup (1 1/2 oz/45 g) unsalted cashews
1 large yellow onion
2 small tomatoes
2 tablespoons clairified butter (page 112) or canola oil
3 cloves garlic, minced
1 tablespoon peeled and minced fresh ginger
1 teaspoon seeded and minced green jalapeno chile
2 each bay leaves and star anise
1/2 cup (4 fl oz/125 ml) coconut milk
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh cilantro (fresh coriander)

Pouring over the cookbook

Toast and grind the corander and cumin seeds. In a bowl, stir together the toasted seeds, 1/2 teaspoon of the salt, and the turmeric, black pepper, cayenne pepper, and canola oil until well mixed. Cut the chicken into 1-inch (2.5-cm) cubes. Add to the bowl and stir to coat evenly. Cover and refrigerate for at least 1 hour or up to overnight.

Toast the cashews and then chop coarsely. Set aside.

Thinly slice the onion. Cut the tomatoes in half crosswise and remove the seeds, then chop the flesh. In a saute pan over high heat, heat the claified butter. Add the onion and saute until it begins to soften, 3-4 minutes. Add the garlic, ginger, chile, bay leaves, and star anise and contnue to saute until the onion is light golden brown, 5-7 minutes. Add the chicken and saute just until the meat turns opaque about 5 minutes. Add the tomatoes and cook, stirring occaionally, until they soften, about 2 minutes.

Jamin's precision at work in the kitchen

Stir in the coconut milk and remaining 1/2 teaspoon salt and bring to a gentle boil. Reduce the heat to low, cover and simmer until the chicken is tender, about 20 minutes. Stir in the lemon juice and simmer for 5 minutes longer.

Transfer to a warmed bowl, garnish with the cashews and cilantro, and serve.

Makes 4-6 servings

*Williams-Sonoma "Asian" Cookbook

Enjoy the Tastiest Meal Ever!! We sure did!

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