Stomach Sitting Squashing

Curry Chicken Mami


Photos: Mercedes Monti
I like it hot, but in proportion. The original version of this curry was much stronger, but I was reducing the quantities of some ingredients, especially cayenne pepper, but in my house because no one wanted to eat. The Argentine palate is not accustomed to such intense spicy.
All curries come from India, but spread across several regions of the world where they settled to local tastes. According to magazine Martha Stewart Living January 2005, where I got the original recipe, this version comes from Malaysia.
What I liked is that this is a way to prepare a homemade curry powder out of the classic that can be bought in supermarkets, but lacks the personality of the dishes are cooked across the world.
The major complication is to present all the ingredients. Everything has a curry spice mix called masala , for the need for a well-stocked pantry, crammed with jars.

For 4 to 6 servings
cdits 2.
coriander seeds 1 tsp. seed
cumin 5 whole black pepper 1 tbsp
.
paprika ¼ tsp.
cayenne pepper ¼ tsp.
turmeric 2 to 3 cm. ginger, peeled and sliced \u200b\u200b
1 medium onion, peeled and chopped 2 tbsp
. vegetable oil 1 clove garlic

400 ml. coconut milk 1 ½
cds. salt 1 ½
cds. tamarind concentrate or lemon juice
1 kilo chicken breasts cut into bite-size
½ cup basil leaves, and a little more to finish the dish
6 cups basmati rice or some other fragrant rice and cooked to accompany

In a mortar or coffee grinder, ground coriander, cumin and peppercorns. Skip all to a small bowl and add the paprika, cayenne pepper and turmeric. In a processor, a mortar or blender, puree the ginger and garlic and ¼ cup water. Join this preparation with spices.

Put the saucepan over medium heat, if they have an iron can use this time, and heating oil in it. Toss the onions and cook until transparent. Add the spice paste, cook stirring for a couple of minutes then add 1 ¼ cups water.

Cover the pot and cook over medium heat for about ten minutes. Uncover and add the coconut milk, the salt and lemon juice. Allow to reduce for the groom gets thicker for about half an hour to simmer.
Finally add the chicken and basil. Cook until chicken is cooked. Serve with rice and a sprig of fresh basil.