8 A
SIUSLAW NEWS ❚ WEDNESDAY, MARCH 8, 2017
A family meal that packs a light, fl avorful punch
Many people aspire to eat light meals that
satisfy hunger pangs without creating
feelings of fullness. Some may assume
light meals must be lacking fl avor, but the
following recipe for “Silken Chicken” from
Madhur Jaff rey’s “Quick & Easy Indian
Cooking” (Chronicle Books) is light and
packs that familiar fl avorful punch that
endears Indian cuisine to millions of
people across the globe.
SILKEN CHICKEN
Serves 2 to 4
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Senior Class Fish Fry
For marinating the chicken:
4 boned, skinned chicken breast halves
(about 11⁄4 pounds)
1⁄2 teaspoon salt
2 tablespoons fresh lemon juice
1⁄4 cup heavy whipping cream
1⁄2 teaspoon homemade garam masala
(see below)
1⁄4 teaspoon cayenne pepper
1⁄4 teaspoon ground roasted cumin
seeds (see below)
1⁄2 teaspoon paprika
1 clove garlic, peeled and crushed to a
pulp
1⁄2 teaspoon peeled, fi nely grated fresh Garam Masala
ginger
1 tablespoon cardamom seeds
For sprinkling over the chicken:
1 2-inch cinnamon stick
Salt as needed
1⁄3 of one nutmeg
Freshly ground black pepper
1 teaspoon black peppercorns
A little homemade garam masala
1 teaspoon black cumin seeds
A little ground roasted cumin seed
1 teaspoon whole cloves
A little cayenne pepper
1 teaspoon dried mint fl akes
Place ingredients into a clean coff ee or
Generous squeezes of fresh lemon spice grinder and ground to a powder.
juice
To make ground roasted cumin seeds:
Preheat the oven to its highest temperature Put 4 to 5 tablespoons of the whole
seeds into a small cast-
iron frying pan and set
over medium heat. Stir the
seeds and roast them over
dry heat until they turn
a few shades darker and
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cool slightly and then grind
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them in a clean coff ee or
spice grinder. Store in a
tightly closed jar.
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WEDNESDAYS
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and arrange a shelf in the top third of the
oven.
Cut 3 diagonal slits across the top of each
piece of chicken breast, being careful
not to cut all the way through and also
not to go to the edge. Prick the chicken
pieces with the sharp point of a small
knife. Put them in a single layer in a large
baking dish and rub both sides with the
salt and lemon juice. Leave for 5 minutes.
Meanwhile, combine the cream with the
garam masala, cayenne, cumin seeds,
paprika, garlic, and ginger in a bowl. Stir
this mixture well and pour it over the
chicken. Rub it into the meat and leave for
10 minutes.
Lift the chicken pieces up (most of the
marinade will cling to them) and place
them down in a single layer in a shallow
baking pan lined with aluminum foil. On
top of each, sprinkle a little salt, black
pepper, garam masala, ground roasted
cumin seed, cayenne, dried mint, and
lemon juice. Put into the top third of the
oven and bake for 15 minutes, or until the
chicken is just white all the way through.
Serve immediately, minted side up.
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