Text 28902, 95 rader
Skriven 2015-07-08 22:02:00 av Michael Loo (1:18/200)
     Kommentar till en text av Ruth Hanschka
Ärende: termini 948
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 > back to me indicate that he was a royal PITA). If one
 > forgets, he was declared "most likely cured" a year ago
 > by the doc in charge of his case at NIH.
 RH> He's good at it, doubtless.  Baby brothers often are. I 
 RH> remember that saga now, or enough of it to sympathize.  
 RH> People react to cancer and treatment of same in all sorts 
 RH> of ways.  Your brother naturally reacted the way your 
 RH> brother would react.

Which in this case was to get better after making a big
hoopla out of it. To give him credit he doesn't pull the
cancer survivor card.

 > That seems to my mind's mouth a jangle of flavors that
 > if not incompatible from the getgo might cause violence
 > down in the digestive tract.
 RH> That could happen.  It never bothered me, but then not 
 RH> much does, food-wise, other than high levels of garlic. 

And in that case the problem is mitigated by the house
smelling like pastrami all day afterward.

 > That's what makes it Aussie ... I think.
 RH> Curry turns up in all sorts of places in the  
 RH> Commonwealth where it didn't start out.

As is fitting, because Indian food tastes better than any
other kind of Empire or Commonwealth food any day.

Chicken Tikka Masala
Categories: Scot, Indian, British, poultry, main
Servings: 6

6 garlic cloves, finely grated
4 ts finely grated peeled ginger
4 ts ground turmeric
2 ts garam masala
2 ts ground coriander
2 ts ground cumin
1 1/2 c whole-milk yogurt (not Greek)
1 Tb kosher salt
2 lb skinless, boneless chicken breasts
- halved lengthwise
3 Tb ghee (clarified butter) or vegetable oil
1 sm onion, thinly sliced
1/4 c tomato paste
6 cardamom pods, crushed
2 dried chiles de arbol
- or 1/2 ts crushed red pepper flakes
28 oz cn whole peeled tomatoes
2 c heavy cream
3/4 c chopped fresh cilantro plus sprigs for garnish
Steamed basmati rice (for serving)

Combine garlic, ginger, turmeric, garam masala,
coriander, and cumin in a small bowl. Whisk yogurt,
salt, and half of spice mixture in a medium bowl;
add chicken and turn to coat. Cover and chill 4 to
6 hr. Cover and chill remaining spice mixture.

Heat ghee in a large heavy pot over medium heat.
Add onion, tomato paste, cardamom, and chiles and
cook, stirring often, until tomato paste has
darkened and onion is soft, about 5 min. Add
remaining spice mixture and cook, stirring often,
until bottom of pot begins to brown, about 4 min.

Add tomatoes with juices, crushing them with your
hands as you add them. Bring to a boil, reduce
heat, and simmer, stirring often and scraping up
browned bits from bottom of pot, until sauce
thickens, 8-10 min.

Add cream and chopped cilantro. Simmer, stirring
occasionally, until sauce thickens, 30-40 min.

Meanwhile, preheat broiler. Line a rimmed baking
sheet with foil and set a wire rack inside sheet.
Arrange chicken on rack in a single layer. Broil
until chicken starts to blacken in spots (it will
not be cooked through), about 10 min.

Cut chicken into bite-size pieces, add to sauce,
and simmer, stirring occasionally, until chicken
is cooked through, 8-10 min. Serve with rice and
cilantro sprigs.

DO AHEAD: Chicken can be made 2 days ahead.
Cover; chill. Reheat before serving.

Recipe by Alison Roman, Bon Appetit 4/2013

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