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Ingredients
2 tablespoons tamarind (not concentrate) from a pliable block
1/2 cup boiling-hot water
2 tablespoons coriander seeds
1 1/2 teaspoons cumin seeds
27 fresh curry leaves*
6 (3-inch-long) dried hot Indian red chiles
6 chicken breast halves with skin and bones (5 lb total)
2 teaspoons salt
3 tablespoons vegetable oil
3 medium onions, halved lengthwise, then thinly sliced crosswise
3 garlic cloves, thinly sliced
1 teaspoon turmeric
2 (14-oz) cans unsweetened coconut milk (not low-fat)
1 1/2 lb green beans, trimmed and halved crosswise
1 1/2 teaspoons black mustard seeds
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- Tags: Bean, Chicken, Curry, Indian, Indian Kitchen, Spice
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Ingredients
1 1/2 cups plain whole-milk yogurt
1 lb carrots
1 tablespoon vegetable oil
1 teaspoon black mustard seeds
8 fresh curry leaves
1 cup finely chopped red onion
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon cayenne
1/4 cup chopped fresh cilantro
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- Tags: Indian, Indian Kitchen, Mustard, Yogurt
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Ingredients
2 cups basmati rice (14 oz)
2 tablespoons unsalted butter
3 1/3 cups water
1 teaspoon salt
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- Tags: Basmati, Indian, Indian Kitchen, Pilaf, Pilav
