Badaga Chicken Special

                            from Brent Thompson

Description

Brent says that this recipe is very good and one of his wife's favourites.
He says the recipe originally comes from Poultry Advisor (a magazine)
published in Bangalore, 1970. The recipe was attributed to Mrs. Seetha
Mahalingam from Ootacamund, Tamil Nadu. Brent's notes and the original
measures for the recipe appear in brackets.

Ingredients

   * 1/2 C. ghii or oil (orig 1 C.)
   * 0.75 tsp black mustard seeds (orig .5 tsp.)
   * 3 onions, medium, chopped or thinly sliced
   * 0.5 tsp turmeric powder
   * 3 tomatoes, sliced or chopped
   * 1 chicken, skin removed (as always, in India), cut into small pieces
   * 1 can coconut milk (or milk from one coconut -- about 2-3 C.)
   * salt to taste

I - Grind together:

   * 12 garlic cloves (fewer, if really large)
   * 2" ginger root
   * 4-5 Tbs green coriander (originally 1-2 Tbs.)
   * 10 cardamoms (originally 6)
   * 6 cloves
   * 2" cinnamon stick

II - Grind together:

   * 2 Tbs. coriander seeds, roasted
   * 10 red chilis, dried

Method

  1. Heat oil in a heavy bottomed vessel; add the mustard seeds. When they
     crackle, add the sliced onions and fry until the onions turn a golden
     brown.
  2. Add garlic-ginger paste (mix I) and fry about 2-3 minutes.
  3. Now add the chili-coriander powder (mix II) and continue frying
     another 5 minutes, stirring often enough to prevent sticking or
     burning.
  4. Add the turmeric. Add tomatoes and chicken and mix well. Add the
     coconut milk. Add salt to taste.
  5. Cook uncovered until the chicken is tender, adding water if it gets
     too dry - be careful not to add too much water, as it dilutes the
     flavor. The color of the broth will gradually deepen and turn brown as
     it cooks.
  6. Optionally, at the end, add a few cashews and cook for another 3
     minutes (I don't).

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