b'Mangalas Chicken Curry NotesFor Indian ingredients, Mangala suggests India Bazaar in East Hanover Ingredients or a visit to Iselin, which offers many authentic stores and restaurants. She also highlights the Indian fare at The Order in South Orange. 1 pounds chicken thighs, fat trimmed and sliced into chunks Ghee is clarified butter that is shelf-stable with a rich flavor.1 medium onion, finely chopped Kashmiri chili powder is a mild aromatic powder available in Indian 2 Roma tomatoes, finely chopped markets. A mix of cayenne pepper and sweet paprika is an alternative. 1 large potato, diced into cubes Adjust heat level according to preference.Garam masala is a ground spice blend that typically includes coriander 1 tablespoon tomato paste seeds, cumin seeds, cardamom, cloves, cinnamon and pepper.1 spicy green chili, such as serrano (optional) Chicken breasts may be substituted for thighs, however they tend to 2 garlic cloves, peeled and grated (or 1/2 tablespoon garlic paste) result in a less flavorful curry.-inch piece of ginger, peeled and grated (ortablespoon ginger paste) DHOL Chicken Curry Spice Mix may be substituted for the whole and 2 tablespoons plain low-fat Greek yogurt, whisked to a smooth consistency ground spices.Oil/ghee to coat the pan Need a Shortcut?1 teaspoon saltWhole Spices: South Orange resident Renu Mittal shares 2 cardamom pods the culinary delights of her North Indian heritagethroughhercompanyDHOL 3 cloves Spice Mix. Its not just about getting din-1-inch piece cinnamon stick ner on the table, says Mittal. Its about Ground Spices: enjoying family, food and stories along the 1 tablespoon coriander powder way. DHOLs Chicken Curry Spice Mix includes warming aromatics such as car-1 teaspoons cumin powder damom, coriander and ginger along with more obscure ingredients such 1 teaspoons turmeric powder as dry mango powder. The result is an easy vibrant meal with authentic 1 teaspoons Kashmiri chiliflavors. Visit dholspicemix.com.powder (see note)* Rajan uses whole and ground spices from her masala dabba, a spice storage con- teaspoon garam masala* tainer widely used in Indian kitchens.Fresh Herbs:Small bunch coriander leaves, chopped4 or 5 mint leaves (optional)Instructions1.Marinate raw chicken chunks with yogurt and salt for at least 30 minutes, up to one day in advance, and refrigerate.2.Pour 1 teaspoons of oil in a Dutch oven or large pot. Add whole spices and fry for a minute or two until fragrant. Add chopped onions and cook slowly on medium heat until browned and cara-melized. 3.Lower heat to simmer and add ground spices, except garam masala. Add fresh tomatoes, salt and green chili (if using) and mix well, ensuring spices do not burn.4.Raise the heat, add tomato paste and let ingredients cook until oil visibly rises to the surface. 5.Add chicken pieces and mix thoroughly.6.Simmer curry for 20 minutes, adding up to a cup of water (de-pending on your preference for thinner or thicker gravy) until the chicken is almost cooked through.7.Add potatoes and simmer until fork tender (1015 minutes more), mixing the curry to prevent it from sticking to the bottom.8.Lastly, add garam masala and a teaspoon of ghee (if using) and mix well.9.Garnish with fresh herbs. Serve alongside basmati rice and/or Indian bread such as roti or naan.food matters /23'