On Sat, 5 Jan 2008 15:04:49 -0500, "Cuddly Duddly"
> wrote:

>As a curry addicted Englishman living in the US, I have to drive over 50
>miles to visit any Indian restaurant. Both myself and my wife and 18 year
>old daughter ADORE Indian food. The eyes of the waiter in the first Indian
>restaurant I took them to here in America opened wide when my daughter, then
>8 years old asked the waiter to bring her a Chicken Tikka Masala. He had
>expected her to order a cheese burger or some other piece of junk, I am by
>no means an expert cook but can follow recipes fairly well and my wife,
>(Pennsylvania Dutch, brought up on a diet of beef, French Fries and
>Scrapple, and who spat out her first taste of a home made curry I made
>(which wasn't that bad, really it wasn't) is, now, an extremely competent
>cook and when she has the time, will make a wonderful Indian meal.
>
>Now, with advancing age and having now found myself with diet controllable
>Type 2 diabetes, I would be grateful if any knowledgeable person on this
>list can direct me to somewhere I can find recipes for Indian food which
>won't blow my blood sugar to the point where my quack goes ape.
>
>Thanks for any suggestions and, on a personal note, I do hope this requested
>subject doesn't degenerate by the 4th or 5th email into a personal slanging
>match as so many seem wont to do.
>
>Happy New Year.
>

Here's one to get you started:

-= Exported from BigOven =-

Sindhi Chicken Curry

This is the quintessential north Indian style chicken curry, with the
onion and tomato based gravy. It is a simple home-style version, but
the texture and bright appetizing color make it suitable for company
as well.

Recipe By: Suneeta Vaswani, Fiesta Culinary School, Jan. 2005
Serving Size: 12
Cuisine: Indian
Main Ingredient: Chicken
Categories: Diabetic, Low Carb, Low Fat, Slow cook, Simple - Easy,
Main Dish

-= Ingredients =-
1 cup plain yogurt ; - room temp, stirred to a creamy consistency
1 teaspoon cornstarch
2 tablespoons oil
2 cups finely chopped onions
1 tablespoon ginger root ; peeled & minced
1 tablespoon garlic ; - minced
4 teaspoons green chilies ; preferably serranos
12 large chicken thighs ; skinned, rinsed and wiped dry
1 tablespoon coriander powder
1 1/2 teaspoons cumin powder
3/4 teaspoon turmeric
3/4 teaspoon cayenne
28 ounces tomatoes ; chopped liquid (1 can/box)
1/2 cup cilantro ; chopped
2 teaspoons salt ; or to taste
1 1/2 teaspoons garam masala
1/4 cup cilantro ; chopped

-= Instructions =-
1. Stir yogurt and cornstarch together until smooth. Set aside.

2. In a large saucepan with a tight-fitting lid, heat oil over
medium-high heat. Add onions and sauté until beginning to color, 6 to
8 minutes. Reduce heat to medium and sauté onions until dark golden
brown, 10 to 12 minutes longer.

3. Stir in ginger, garlic and chilies. sauté for 2 minutes. Increase
heat to medium-high. Add chicken and brown well, 6 to 8 minutes.

4. Reduce heat to medium. Sprinkle coriander, cumin, turmeric and
cayenne pepper over top of chicken. Mix well and cook for 2 to 3
minutes.

5. Add tomatoes, yogurt mixture, 1/2 cup cilantro and salt. Mix well.
Cover and bring to a boil.

6. Reduce heat to low and simmer until chicken is no longer pink
inside, about 25 minutes.

7. Turn off heat. Stir in garam masala and 3 tbs. cilantro (or more
cilantro to taste).

8. Garnish with remaining cilantro before serving. Serve with rice or
any Indian bread.

Recipe by: Suneeta Vaswani, Fiesta Culinary School, Jan. 2005
www.suneetavaswani.com

Note - she uses a small amount of cooking oil and sometimes adds a
tbs. of water instead of additional oil. Unlike original Indian
cooking in which a lot of oil is used, she keeps it to a minimum.

Suneeta's Quotes & Notes:

"You can't make Curry in a Hurry". Indians are part of the "Slow
Foods Movement". http://www.slowfood.com/

Add cornstarch to yogurt and bring it to room temperature before
adding to any dish. This prevents curdling.

Powdered spices are very fragile. Use them right away and keep the
heat down or you'll lose the flavor.

"Never double the tumeric" when doubling a recipe. It will be too
bitter.

Nutrition: per serving (1 thigh & sauce) Rice not included
Cal: 205 Cal from fat: 83
Total Fat 9g, Saturated fat: 2g, Chol: 64mg
Sodium: 630mg, Potassium: 498mg
Total Carbs: 11g, Fiber 1g
Protein: 20g


** recipe, with photo, at: www.bigoven.com/recipe158614 **




------
Pete Romfh, telecom geek and amateur gourmet.
Houston, TX, USA