Chicken Dish Uses a Blend of Indian Spices

Ranbir Singh of Hawthorne seasons this curry with individual spices rather than pre-mixed curry powder. It’s a family recipe that stems from Singh’s place of origin--Jullundur city in the Punjab in northern India.

Most of the ingredients are available in supermarkets. Garam masala, a spice blend widely used in Indian cookery, is stocked in Indian shops.

PUNJAB-STYLE CHICKEN CURRY

1 cup oil

2 large onions, chopped

1 tablespoon cumin seeds

1/2 heaping teaspoon ground coriander

1 (2-inch) piece ginger root, peeled and chopped

2 to 3 serrano chiles, chopped

4 small tomatoes, chopped

1 tablespoon tomato paste

1/4 teaspoon ground turmeric

1/2 heaping teaspoon garam masala

1/2 heaping teaspoon ground cumin

1 tablespoon ground coriander

1 1/2 teaspoons black pepper

1 tablespoon salt

1 medium chicken, skinned and cut into small pieces

2 cups water

Cilantro sprigs

Lime slices

Cooked basmati rice

Heat oil in large saucepan and saute onions until tender. Add cumin seeds, coriander, ginger and serrano chiles. Saute until onions are lightly browned.

Stir in tomatoes, tomato paste, turmeric, garam masala, cumin, coriander, pepper and salt. Cook 5 minutes, stirring constantly. Mix in chicken, Saute 10 minutes. Add water, cover and cook until chicken is tender, about 30 minutes. Garnish with cilantro sprigs and lime slices. Serve with hot basmati rice. Makes 4 to 6 servings.