Food Network 840217900, Инструкция и книга рецептов

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Food Network
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1. Using S-blade, puree onion, ginger and garlic with
1 /
4
cup water.
2. Heat oil in large skillet over medium-high heat. Add
onion mixture, curry powder, cumin, cardamom, if
using, and cayenne. Cook, stirring, until the mixture
begins to stick to the bottom of the pan, 5 minutes.
Stir in tomato paste and cook until brick red,
1 minute. Add the remaining 1
3 /
4
cups water, bay
leaf, salt and chicken. Bring to a boil, cover, and
reduce heat to medium-low. Simmer until the
chicken is tender, about 30 minutes.
3. Transfer chicken to a bowl. Raise heat to high and
boil the curry uncovered, stirring occasionally, until it
gets thick and saucy, 10 minutes more. Stir in yogurt.
Return chicken to the sauce, season with pepper, a
squeeze of fresh lemon juice and cilantro. Serve.
Makes 4 servings.
1
/
4
cup white or red wine vinegar, balsamic
or sherry vinegar
2 to 4 teaspoons Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper, to taste
2
/
3
to
3
/
4
cups extra-virgin olive oil
1. Using S-blade, pulse the vinegar, mustard, salt and
pepper in mini processor to combine. With the mo-
tor running, gradually add the oil through the drizzle
hole to make a creamy dressing. Store covered
in the refrigerator, for up to a week.
Cook’s Note: When making vinaigrette with potent
vinegar like sherry, use the larger amount of oil.
Makes 1 cup.
basic vinaigrette
1
/
2
large red onion, peeled, cut into small,
even chunks
2" piece peeled fresh ginger
5 cloves garlic, peeled
2 cups cold water
2 tablespoons vegetable oil
2 teaspoons Madras-style curry powder
1
/
2
teaspoon ground cumin
1
/
2
teaspoon ground cardamom (optional)
Pinch cayenne pepper
1 tablespoon tomato paste
1 bay leaf
1
/
2
teaspoon kosher salt
3 pounds (about 5 each) skinless, bone-in
chicken thighs and drumsticks
2 tablespoons plain yogurt
Small handful fresh cilantro, chopped
Freshly ground black pepper, to taste
1
/
2
lemon
chicken curry