This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

6 cloves garlic, minced
1/2 teaspoon turmeric powder
1 teaspoon salt
2 1/2 cups coconut milk, recipe here
1 3-pound chicken, cut up into 3/4-inch cubes
5 small dried red chiles, such as piquins, stems and seeds removed (optional)
4 shallots, peeled and chopped
1 small piece galangal, peeled and chopped (or substitute ginger)
1 whole clove
6 cashew nuts
6 almonds
6 candlenuts (or substitute macadamia nuts or cashews)
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 curry leaf (optional)
3 tablespoons ghee (recipe here) or vegetable oil
3 bay leaves
2 stalks lemongrass, bulbs included, left whole
1-inch cinnamon stick

Instructions

Combine the garlic, turmeric, salt, and 1 cup of the coconut milk in a non-reactive bowl and marinate the chicken in the mixture for at least 1 hour.

In a food processor, combine the chiles, shallots, galangal, clove, nuts, cumin, coriander, curry leaf, and 1/2 cup coconut milk and puree to a fine paste.

Heat the oil in a large saucepan or wok, add the paste, and stir-fry for about 5 minutes.  Add the chicken, 1 cup coconut milk, and the remaining ingredients and cook, uncovered, over low heat until the chicken is tender, about 40 minutes.  Add a little water if the curry starts to dry out. Remove the bay leaves, lemongrass, before serving, leaving the cinnamon stick as a garnish.    

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

2 large onions, chopped
1 2-inch piece of ginger, peeled
10 cloves garlic
2 cups plain yogurt
Salt to taste
1 teaspoon cayenne powder
1 tablespoon cumin powder
1 tablespoon coriander powder
1 tablespoon commercial garam masala
1/4 cup ghee (recipe here) or vegetable oil
1 teaspoon mustard seeds
4 green chiles, such as serranos, stems removed, finely minced
1/4 cup lime juice
1 lime, cut into small pieces, for garnish
1 large tomato, diced, for garnish
1/2 cup raw cashew nuts, for garnish
1 large onion, sliced into rings, for garnish
1/4 cup cilantro or mint leaves, for garnish

Instructions

In a food processor or blender, grind the chopped onion, ginger, and garlic into a smooth paste. Combine the paste with the yogurt, salt, cayenne powder, and half of the cumin, coriander and garam masala. Add the chicken pieces, mix well, and marinate at room temperature for 6 hours.

In another skillet, heat the ghee or oil over medium heat for 2 minutes.  Add the mustard seeds, and when they begin to pop, add the chiles.  Pour the ghee or oil (along with mustard and chiles) over the chicken, and continue cooking for 8 to 10 minutes over medium heat or until the moisture evaporates.

Place the chicken in a serving dish. Squeeze the lime juice over the meat, and sprinkle the cumin, coriander, and garam masala over the mixture. Garnish with the lime pieces, cashew nuts, tomato and onion rings, and cilantro or mint leaves.

This recipe and others can be found in the following article:

Ingredients

Instructions

In a wok, combine the vegetable oil, red curry paste, cumin, coconut milk, fish sauce, and curry powder and bring to a boil.

Add the chicken, reduce the heat, and cook for 10 minutes.

While the chicken is cooking, boil half of the vermicelli in a pot for 3 minutes, remove and plunge into ice water, and transfer to the wok.

Deep-fry the other half of the vermicelli but do not brown. They should be yellow and crispy.

Remove from the oil and drain on paper towels.

To assemble, transfer the chicken mixture to bowls and add the fried vermicelli over the top. Garnish with the cabbage, lime slices, and shallots.

This recipe and others can be found in the following article:

Ingredients

Instructions

In a pan, fry the chicken legs in 1 tablespoon oil until done.

Remove from the heat.

In a separate pan, fry the chile paste in the remaining oil until fragrant, stirring constantly.

Add the coconut cream a little at a time and cook until the cream begins to have an oily sheen.

Place the chicken and lime leaves in the cream and cook for two minutes.

Add the coconut milk, sugar, and fish sauce, and eggplant, and bring to a boil.

Boil for 1 minute, remove from the heat and add the basil. Garnish with the julienned chile.

This recipe and others can be found in the following article:

story and Location Photos by Jessica McCurdy Crooks; Food Photo by Norman Johnson

 

Ingredients

2 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed, minced
1 cup minced onion 
1 tablespoon thyme 
1 teaspoon freshly ground black pepper 
1 tablespoon ground allspice 
1/4 cup vinegar 
Jerk rub/seasoning (see recipe here) 
1 whole chicken, cut in quarters (leave skin on)

Instructions

In a bowl, combine the peppers, onion, thyme, black pepper, allspice and vinegar. Rub the mixture into the chicken pieces and marinate for at least 2 hours.
Prepare a charcoal grill, adding 2 cups of soaked chips from pimento or hickory wood. Over low heat, cook until meat is firm, about 1 1/2 to 2 hours. Sprinkle with jerk sauce before serving