Pittsburgh Chicken Curry


Serves 6.

2.5 lbs. chicken skinned
1 teaspoon ginger powder
1/2 teaspoon cayenne pepper
2 teaspoons salt
1/2 teaspoon freshly ground pepper
2 medium onions- finely chopped
4 tablespoons vegetable oil
1 can (14 oz.) chick peas, drained
4 cloves garlic
1/2 inch piece of fresh ginger
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
2 pods cardamom
1 teaspoon fennel seeds (use anise for a stronger flavor)
1 tablespoon dried methi fenugreek (optional)
1 teaspoon garam masala
Fresh cilantro for garnish (stemmed and chopped)

Put the chicken in a baking dish and sprinkle with half the salt and pepper. Add the cayenne and ginger powder. Mix well. Put the baking dish in an oven for about 15 minutes at 250 degrees while you do the rest. Alternately, if you are doing this in advance, you can cover the chicken and leave it in the fridge for 4-6 hours.

Make a paste of ginger and garlic in a food processor using 1/4 cup water. If no food processor is available, grate the ginger and garlic.

Heat oil in a large heavy pan on a high setting. When oil is hot, add mustard seeds. When the mustard seeds begin to pop, add cloves, cardamom, and cumin seeds and fennel seeds. Fry for about a minute. Add the onion and stir until onion beings to turn (2-3 minutes). Lower heat to medium. Add the ginger garlic paste and fry for another 3-4 minutes, without letting the onions get crisp.

Transfer the spices to a large pot and add the chicken. Add the fenugreek and stir to mix the chicken with the spices. Reduce heat to low and cover. Cook for 15 minute stirring every 5 mi=nutes. Add the chick-peas. Cover and cook for another 5-7 minutes or until the chicken is tender. Add the garam masala, the remaining salt and pepper and stir a couple of times. Garnish with fresh cilantro and serve.

Goes well with some form of rice and gobhi aloo.