Ingredients

The following ingredients have 5 Servings
  • 1 leek
  • halved and washed
  •  then quartered
  • 2 large carrots
  • scrubbed and cut into large pieces on angle
  • 1 onion
  • peeled and quartered
  • 4 large cloves garlic
  • crushed 
  • 2 large bay leaves
  • 1 inch ginger root
  • sliced 
  • 1 small piece fresh turmeric root
  • sliced (optional)   
  • One 3½-pound whole chicken
  • Salt
  • 1 ½ teaspoons black peppercorn (½ palmful)  
  • 2 tablespoons cumin seed
  • 1 tablespoon mustard seed
  • 1 tablespoon black peppercorn
  • 1 ½ teaspoons fenugreek (½ palmful)
  • 1 ½ teaspoons fenugreek leaves (½ palmful)
  • 1 ½ teaspoons coriander seed  (½ palmful) 
  • 1 teaspoon caraway seed  (⅓ palmful)
  • 1 teaspoon fennel seed  (⅓ palmful)
  • 1 inch cinnamon stick
  • 2 cardamom pods 
  • 5 tablespoons butter
  • 1 large onion or 2 medium onions
  • chopped
  • 2-inch piece ginger
  • peeled
  • sliced into thin planks
  •  then long thin sticks
  •  then short matchsticks   
  • 1 small fresh turmeric root
  • peeled and cut into small thin matchsticks OR add 1½ teaspoons ground turmeric to your curry blend  
  • 3 large cloves garlic
  • crushed and chopped or thinly sliced  
  • 2 to 3 chilies
  • halved lengthwise
  • seeded and stemmed and thinly sliced
  • Salt and pepper
  • 2 green apples
  • peeled and chopped
  •  toss with juice of ½ lemon
  • About ¼ cup Curry Spice Blend
  • ½ cup picked fresh curry leaves
  • available online (optional)
  • 4 tablespoons flour
  • 1 quart chicken stock (from the poached chicken or store-bought) 
  • 1 Poached Chicken
  • meat pulled from the bones
  •  or store-bought rotisserie chicken
  • ½ cup mango chutney (Rach likes Patak's)
  • Fresh cilantro
  • to garnish
  • 2 tablespoons butter 
  • ½ cup broken spaghetti
  • 1-inch pieces
  • ½ cup chopped peeled almonds
  • Salt and pepper 
  • 1 clove garlic
  • chopped
  • 1 inch ginger
  • grated or finely chopped
  • 1 inch fresh turmeric root
  • grated and finely chopped OR ½ teaspoon ground turmeric 
  • One handful curry leaves
  • if you have them leftover (optional)
  • 1 ½ cups white rice
  • 2 ½ cups chicken stock or half-n-half stock to water 
  • 1 ½ cups Greek yogurt
  • 1 large clove garlic
  • grated or pasted 
  • 1 tablespoon ginger
  • peeled and grated
  • 1 green or red chili pepper
  • seeded and finely chopped 1 teaspoon ground cumin  (⅓ palmful) 
  • ½ cup mixed herbs (mint
  • dill and cilantro combined)
  • finely chopped 
  • Juice of 1 small lime
  •  Salt
  • to taste 
  • 4 store-bought garlic naan bread
  • 2 tablespoons butter 

Instruction

  • For the poached chicken, place ingredients in large pot and add about 4 quarts water, bring to boil and reduce heat to simmer, cook 60 to 75 minutes, turning occasionally, then cool in stock
  •  Remove chicken to shallow dish and remove skin and bones, pull meat into bite-sized or smaller pieces with your hands
  •  Strain your stock, which will have reduced to about 2 ½ quarts
  •    For the Curry Spice Blend, toast spices 2 to 3 minutes over medium heat in small pan and grind in electric spice mill, then transfer to small bowl or container
  •    For the Chicken-Apple Curry, heat a large deep skillet over medium to medium-high heat, melt butter to foam and add onions, ginger, turmeric, garlic, chilies, and salt, let soften 4 to 5 minutes, stirring occasionally
  • Add apples, curry spice blend and curry leaves
  • Cover and let soften but do not brown
  • Add 4 tablespoons flour, stir a minute
  • Add stock, thicken to reduce sauce to coat spoon, add chicken and chutney and reduce heat to low simmer
  •  Garnish with cilantro
  • For the Almond Rice Pilaf, heat a saucepot over medium to medium-high heat, melt butter to foam and add spaghetti and nuts, toast, add salt and pepper, garlic, ginger, turmeric, extra curry leaves if you want and keep toasting
  • Once everything is golden and toasted, add in rice, stir a minute, add stock and bring to a boil, simmer at lowest setting covered for 15 minutes, remove from heat and let stand covered for 10 minutes, fluff rice and serve
  • For the Mint-Chili Raita, mix yogurt, garlic, ginger, chili, cumin, herbs, juice of a lime and salt in small bowl and combine
  • For the bread, heat a griddle over medium to medium-high heat, add a little water, like ¼ cup, and place naan on griddle, blister 2 naan bread at a time then and turn
  •    Melt butter in microwave 40 seconds
  •  Brush charred bread with butter, cut into quarters
  • Serve curry with rice, raita and naan