World Recipes

Chicken with Apricots and Potato Straws

1 (3 pound) skinless chicken, cut into small pieces
4 whole dried hot red chiles
1 (2-inch) piece cinnamon stick, broken
1 1/2 teaspoon cumin seeds
7 cardamom pods
10 cloves
2 teaspoons grated ginger
1 teaspoon crushed garlic
4 ounces pitted dried apricots
6 tablespoons vegetable oil
1/2 pound onions, cut in very fine half rings
2 tablespoons tomato puree mixed with 8 ounce hot water
1 teaspoon salt
2 tablespoons white malt vinegar
1 1/2 tablespoons granulated sugar
1 tablespoon salt
7 ounces potato, peeled
Oil for deep frying

Put red chiles, cinnamon, cumin, cardamom and cloves in a grinder and grind finely.

Put chicken in a large bowl. Put 1 teaspoon grated ginger, 1/2 teaspoon garlic and half the dry spice mix on the chicken. Mix well, rubbing seasoning into the chicken. Set aside for one hour.

Put the apricots into a pan with 3/4 pint water. Boil, reduce the heat and simmer until tender but not mushy. Turn off the heat and leave apricots in juice.

When the chicken has marinated, heat 6 tablespoons oil in a pan over medium heat. Add onions and stir and fry until they are a rich reddish-brown. Set heat to medium and add remaining garlic, ginger and dry spice mix. Stir, then add chicken. Stir and brown for 5 minutes.

Add the tomato puree mix and salt. Boil, cover, reduce heat and simmer for 20 minutes. Add vinegar and sugar; cover and simmer for 10 minutes. Turn off the heat and spoon off as much fat as possible from the surface.

Put the apricots and 3 tablespoons of their juice into the pan with the chicken and let set for at least 30 minutes.

Make potato straws. Fill a large bowl with 3 pints water. Add salt and mix. Grate potato coarsely, put into the bowl of water and stir. Remove the potato, squeezing out as much liquid as possible. Drain and dry on paper towels.

Heat the oil slowly. When hot, add the potato straws. Stir and fry until crisp and pale golden. Remove and drain on paper towels. Heat the chicken through gently and serve with potato straws.

Chicken Korma

1 (2 1/2 pound) cut-up chicken
2 cups yogurt
3 cloves garlic
2 medium onions, chopped
1 teaspoon paprika
2 teaspoons fresh ginger, chopped
2 teaspoons peanut or sunflower oil
2 teaspoons ground coriander
1/2 teaspoon ground chili
1 teaspoon cumin
Seeds of 2 peeled cardamom pod
1 teaspoon poppy seed
1 teaspoon turmeric
1 bay leaf
2 tablespoons fresh coriander, chopped

Place chicken in bowl and marinate in yogurt, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours. Heat oil in large heavy casserole; gently saute remaining onion and garlic for 1 minute. Remove and set aside.

Add to casserole the coriander, chili, cumin, cardamom seeds, poppy seed and turmeric. Fry for a few minutes. Add the chicken. Pour enough water to cover and add remaining marinade. Return onion and garlic with bay leaf. Simmer 45 minutes or until chicken is tender. Sprinkle with fresh coriander and serve.

Chicken Dilruba

2 medium onions
1 cup milk
2 tablespoons chopped fresh ginger root
2 tablespoons Punjabi garam masala
6 tablespoons butter or vegetable oil
1 teaspoon ground turmeric
1 (3 to 4 pound) chicken, skin removed, cut into pieces
2 or 3 fresh green cayenne peppers, minced, or
    serranos or jalapenos
1 cup fresh plain yogurt
Salt and ground cayenne to taste
1/4 cup almonds, ground
Few strands whole saffron, soaked in 2 tablespoon warm milk
1/4 cup walnuts, ground
Minced fresh cilantro
1/4 cup melon, pumpkin or squash seeds
Almonds/cashews for garnish (optional), ground

Put the onions and ginger in a blender or food processor and process into a smooth paste (consistency of applesauce).

Heat butter or oil in a heavy, deep skillet and gently brown the onion-ginger mixture, stirring often. Add chicken and yogurt. Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown.

Grind almonds, walnuts and melon seeds until quite fine. Stir them into the milk, then add the mixture to the chicken along with garam masala, turmeric, chile peppers, salt and ground cayenne. Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10 to 15 minutes). Stir in the saffron/milk mixture and cook 1 to 2 minutes longer.

Serves 4.

Cilantro Chutney (Chutni Gashneetch)

1 cup snipped fresh cilantro
1/4 cup lemon juice
2 tablespoons snipped fresh mint leaves or
    1 1/2 teaspoons dried mint leaves
1 teaspoon chopped gingerroot
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper
1 green jalapeno pepper, seeded
    and coarsely chopped
1/2 small onion, cut up

Place all ingredients in blender container or food processor. Cover and blend on high speed, stopping blender to scrape sides occasionally, until smooth, about 1 minute.

Navrattan Korma (Vegetable Medley in a Mild Creamy Sauce)

1/2 cup cut green beans (cut into 1/2-inch lengths)
1/2 cup cauliflower (cut into small florets)
1/2 cup diced carrots
1/2 cup peas
3 medium potatoes, peeled and cut into 1/2-inch cubes
1 cup whipping cream
4 tablespoons catsup
2 tablespoons flour
1 cup milk
2 tablespoons butter
1/2 cup sliced onions
1 teaspoon chili powder
1 to 1 1/2 teaspoons garam masala
Salt to taste
Hot cooked rice

Precook all vegetables (except onions) by boiling them individually. Or, microwave each vegetable in bowl with 1 cup water for 3 to 4 minutes, then drain.

Combine whipping cream, catsup, flour and milk in bowl and mix well. Set aside.

Heat butter in pot. Add onions and saute until golden brown. Add prepared vegetables and saute 2 to 3 minutes or until heated through. Add chili powder and garam masala and mix well. Add reserved cream mixture and stir well. Let cook for 6 to 7 minutes.

Serve hot with rice.

Makes 4 to 6 servings.

Mint Chutney

1/2 cup mint, stems removed, washed, uncut (see note)
1/4 cup cilantro, stems removed, washed, uncut (see note)
1 green chile, chopped (use any kind, from mild to hot)
1 1/2 tablespoons onion, chopped
3 tablespoons lemon juice
4 to 5 teaspoons water
3/4 teaspoon salt

Combine all ingredients in blender and blend on medium speed until mixture has smooth consistency. If chutney is not to be served right away, cover tightly and refrigerate. It can stay fresh in the refrigerator for 1 week.

Makes about 3/4 cup.

NOTE: The mint and coriander leaves should be thoroughly washed and tightly packed to measure.

Whipped Raspberry Soup

This is a wonderful Northwest Indian recipe.

1 quart raspberries, washed and drained
1/2 cup honey

Place the berries in an electric mixer bowl along with the honey. Mash the berries and then whip them until they are light. Chill well before serving.

Chicken with Golden Pilaf (Kabuli Pelau, Afghanistan)

This is the traditional Afghan fried chicken.

2 tablespoons vegetable oil
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
1 teaspoon salt
2 medium carrots
1 medium onion, chopped
1/4 cup butter or margarine
2 1/4 cups water
1 cup uncooked regular rice
1/2 cup raisins
1 tablespoon instant chicken bouillon
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 cup toasted slivered almonds

Heat oil in Dutch oven until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes; reduce heat. Sprinkle with 1 teaspoon salt. Cover and cook over low heat until thickest pieces are done, 30 to 40 minutes, adding water if necessary. Uncover during last 5 minutes of cooking to crisp chicken.

Cut carrots lengthwise into 1/4-inch strips; cut into 1-inch pieces. Cook and stir onion in butter in 2-quart saucepan until tender. Add carrots, water, rice, raisins, bouillon, curry powder, 1/4 teaspoon salt and thyme. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes without lifting cover or stirring. Remove from heat. Fluff rice lightly with fork; cover and let steam 5 to 10 minutes. Serve chicken with rice; top with almonds.

Yields 6 to 8 servings.