One Hundred Almond Curry
serves 6-8
Because Parsi tradition considers it inauspicious to count things our in even numbers, this chicken curry is always made with an extra almond.
Read more about this recipe in My Bombay Kitchen.
For Masala:
10 dried red chiles
4 teaspoons coriander seeds
3 teaspoons white poppy seeds
2 teaspoons cumin seeds
8 whole cloves
4 cardamom pods
10 black peppercorns
2 (2-inch-long) sticks cinnamon or cassia
1/2 teaspoon ground turmeric
101 unblanched almonds
8 cloves garlic, peeled
1 (3-inch-long) piece peeled fresh ginger, coarsely chopped
1/4 to 1/2 cup water
For Chicken:
2 pounds chicken thighs, trimmed of excess fat (8 to 10 thighs, depending on size)
3 tablespoons vegetable oil
2 medium onions, thinly sliced
4 cups (about) water
2 teaspoons (or more) salt
Milk of 1 coconut or 3 cups canned or frozen coconut milk or reconstituted powdered coconut milk
Juice of 2 Key limes
prep: 15 minutes
total: 1 hour
heavy skillet
spice grinder
food processor
deep heavy-bottomed pan
1. To make the masala: in a heavy skillet, toast the chiles, coriander, poppy seeds and cumin over medium heat until the seeds turn brown and the chiles look toasted. Be careful not to char the spices.
2. If you have an Indian wet-dry grinder, all the masala ingredients can now be ground to a fine paste. If you don't, start out by grinding the toasted spices along with the cloves, cardamom, peppercorns, cinnamon and turmeric into a fine powder in a coffee or spice grinder.
3. Combine this powder with the almonds, garlic and ginger in a food processor. Pulse until the almonds are finely ground. Add the water, starting with 1/4 cup and using more as needed, and process until the mixture is as smooth as you can get it.
4. To make the chicken: heat a heavy skillet, either dry or with the merest film of oil, over high heat. Brown the chicken thighs quickly. Set aside. Discard the chicken fat.
5. Heat 3 tablespoons oil in a deep heavy-bottomed pan over medium heat. Add the onions and brown them, stirring occasionally. Then add the masala paste and stir the mixture for a few minutes over moderate heat until the aroma rises. Keep careful watch because the masala can catch on the bottom of the pan and burn while the surface continues to appear moist.
6. Add the browned chicken, water and salt. Bring to a boil; reduce the heat and simmer until the chicken is almost tender, adding more water if necessary, about 20 minutes. The gravy should be fairly thick. Add the coconut milk and check for salt. Bring to a boil again and simmer until the chicken is very tender but not falling off the bone, about 15 minutes longer. Add the lime juice and serve.
