INGREDIENTS

INSTRUCTIONS

SPICE
Date: Thu, 18 Apr 1996 19:33:26 -0400
From: y.freedhoff@utoronto.ca
From Gourmet, June 1990, Patsy Madden-Bhayani: Bronxville, New York
This recipe has been sent to you from the web site Epicurious.  The URL of
the site is http://www.epicurious.com
In a large skillet heat the oil over moderately high heat until it is hot
but not smoking and in it fry the cuminseed, stirring, until it is
fragrant. Add the onion, the garlic, and the chili and cook the mixture
over moderately low heat, stirring occasionally, until the vegetables are
softened.  Add the salt, the ground cumin, the ground coriander, the garam
masala, and the tomatoes and cook the mixture, stirring, for 10 minutes.
Add the chicken thighs and the potato, peeled and cut into 1-inch pieces,
and cook the mixture, covered, stirring occasionally, for 40 to 45 minutes,
or until the chicken is just cooked through. Serve the chicken garnished
with the fresh coriander. Serves 3.
Break open enough of the cardamom pods to measure 1 tablespoon seeds. In a
spice or coffee grinder pulverize the cardamom, the cinnamon, the
cuminseed, the cloves, the peppercorns, and the nutmeg to a fine powder.
The spice keeps in an airtight container indefinitely. Makes about 3
tablespoons.
CHILE-HEADS DIGEST V2 #298
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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