Chicken Madras

Here is a convoluted Indian recipe. It is convoluted because I have never followed the printed recipe, but no worries, this one turns out pretty well and can survive your experimentation. This one is for Brian and Jessica, so good luck to them finding fenugreek, methi leaves and mango powder in Brooklyn! Don't worry about all the variable ingredients: just use the flexibility as a opportunity to experiment, and let the dish turn out a little differently each time!

Ingredients:

2 Tbsp vegetable oil

1 medium onion, diced

1/2 tsp ginger paste (I use fresh)

1/2 tsp garlic paste (I use fresh)

1/2 c. tomatoes, diced (or up to 1 c)

1/2 c. water

SPICES 1

1/2 tsp garam masala (or a little more)

1/2 tsp turmeric

1/2 tsp red chile powder

at least 1/2 tsp of black pepper

1 Tbsp coconut milk (plain yogurt is better, I use 1/2- 3/4 cup)

1 lb boneless chicken, cut into 1" cubes (I prefer breasts, thighs, or a combination of the two)

SPICES 2

1 pinch mustard seed

1 pinch fenugreek seed (I use much more, up to 1 tsp)

1 pinch cumin seed (I use more, maybe 1/2 tsp)

1 pinch whole, pre-soaked white lentils (optional, I use about 1 tsp)

5-6 whole dried Thai red chiles

5-6 curry leaves (I find these optional)

1 Tbsp chopped cilantro (this really should be a handful of dried methi leaves)

1 tsp salt

mango powder to taste

Heat 1 Tbsp of oil in a pan. Add diced onions; stir until they are golden in color. Add ginger and garlic, fry for 1/2 minute. Add tomatoes, water, and SPICES 1 and cook for a minute or two. After it starts to boil, let it simmer for 5-7 minutes or until the meat is tender.

Heat remaining 1 Tbsp oil in a fry pan. Add mustard seed, fenugreek seed, cumin seed and lentils, then fry until the mustard seeds start popping. Add whole red chiles and stir until the mixture turns a darker color. Add curry leaves. When the leaves become soft, take them out. Add tomato puree and cooked chicken to pot and mix all the ingredients together with a ladle. Add salt, methi, and mango powder to taste, for tartness.