Red Chicken Curry (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ingredients:
1 tablespoon garam masala, recipe follows |
2 teaspoons turmeric |
3 teaspoons red chile powder |
2 tablespoons paprika |
1 large chicken fryer, about 4 pounds, cut into 10 pieces |
1/4 cup vegetable oil |
2 cups chopped onions |
salt |
freshly ground black pepper |
2 teaspoons chopped garlic |
1 cup chopped fresh tomatoes, peeled, seeded and chopped |
2 teaspoons grated fresh ginger |
3 cups chicken stock |
2 tablespoons coriander seeds |
2 tablespoons cumin seeds |
2 tablespoons cardamom seeds |
2 tablespoons black peppercorns |
1 cinnamon stick, cut into pieces |
1 teaspoon whole cloves |
1 teaspoon grated nutmeg |
Directions:
1. In a small bowl, combine the Garam Masala, turmeric, chili powder, and paprika. Mix well. Season the chicken with salt and the above spice blend. Set aside. In a large saute pan, over medium heat. Add the oil. When the oil is hot, add the chicken and brown for about 3 to 4 minutes on each side. Remove and set aside. Add the onions to the pan. Season with salt and pepper. Saute for 4 minutes or until soft. Add the garlic, tomatoes and ginger. Continue to saute for 1 minute. Add the chicken stock and reserved chicken pieces. Bring the liquid to a boil. Cover, reduce the heat to medium-low and simmer for about 25 to 30 minutes or until the chicken is tender. Remove from the heat and serve with rice.
2. Garam Masala:
3. In a saute pan, over medium heat, add everything except for the nutmeg. Toast until dark, about 12 minutes, shaking the pan, often. Remove and cool. Grind the spices in a spice mill or coffee grinder into a powder. Remove and stir in the nutmeg.
4. Yield: about 1/2 cup
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