Recipe: Indian Chicken Curry and Rice Pilaf (Family Circle Magazine, 1970's)

INDIAN CHICKEN CURRY

"An American adaptation of this popular Indian dish is the use of curry powder from the grocery store."

2 medium onion, quartered
2 cloves garlic
1 small piece fresh ginger root (or 1/2 tsp ground ginger)
1/2 tsp coriander seed
1 3/4 cups water, divided use
3/4 cup vegetable oil, divided use
1 tsp cumin seed
1 (6 oz) can tomato paste
2 to 3 tsp curry powder
1 tsp turmeric
1 tsp salt
1 (2 1/2 lb) broiler chicken, cut up
1 tsp lemon juice
Indian Rice Pilaf (recipe follows)

Place onions, garlic, ginger, coriander seeds and 3/4 cup of the water in container of electric blender. Whirl at low speed until smooth.

Heat 3 tablespoons of the oil in a small skillet. Add cumin seeds and onion mixture. Cook slowly, stirring occasionally, until water has evaporated, about 25 minutes.

Add 3 more tablespoons of the oil; cook for 10 minutes, stirring occasionally. When oil starts to separate from the onion mixture, stir in tomato paste, curry powder, turmeric and salt. Lower heat; simmer sauce for about 15 minutes, stirring occasionally.

Heat remaining oil in a large skillet. Brown chicken pieces on all sides, turning frequently; place in a shallow 13x9x2-inch baking dish.

Stir remaining 1 cup water and the lemon juice into sauce; mix thoroughly; spoon over chicken.

Cover and bake at 375 degrees F for 1 hour and 15 minutes. Serve with Indian Rice Pilaf.

INDIAN RICE PILAF

2 cups uncooked long-grain rice
4 tbsp vegetable oil
1/2 tsp cumin seed
1 (2-inch) piece cinnamon stick
2 whole cloves
1 whole cardamom seed
1 (10 oz) pkg frozen peas and carrots
4 cups cold water
1 to 3 tsp salt
2 to 3 tsp curry powder
pinch turmeric
1/4 cup salted cashew nuts, broken into pieces (plus more for garnish, if desired)

Cover rice with cold water; let stand for 30 minutes.

Heat oil in a large saucepan. Add cumin seeds, cinnamon, cloves and cardamom; heat until cumin seeds start popping. Add frozen vegetables; stir constantly over medium heat for 10 minutes.

Drain rice; add to saucepan. Cook over medium heat for 7 minutes, stirring frequently. Add 4 cups cold water and salt; bring to boiling. Remove from heat. Stir in curry powder, turmeric and cashews. Turn rice mixture into a 10-cup casserole.

Cover and bake at 375 degrees F for 35-40 minutes or until rice is tender. Garnish with a generous sprinkling of additional cashews, if you wish.

Makes 6 servings
Source: Family Circle Magazine, November 1976