Florida Heritage Foods

recipe

Maharani Curry

Serves 4

What you’ll need:

  • 2 1/2-pound chicken or tofu pieces
  • 1/4 cup butter or margarine
  • 1 1/2 cup minced onion
  • 1/2 clove garlic, peeled and minced
  • 1 1/2 teaspoons ground ginger
  • 1 cup diced fresh tomato
  • 1 teaspoon salt
  • 3-4 dashes medium or hot curry powder, or to taste
  • 2-inch cinnamon stick
  • Seeds from 1 small cardamom pod
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon crushed red pepper flakes
  • 1/3 cup plain yogurt
  • 1 cup coconut flakes, fresh or dried
  • Garnish with Cilantro or parsely

Instructions:

Melt the butter or margarine in a large skillet with a tight-fitting lid.

Sauté until nicely browned all over; 10 to 15 minutes, and remove.

Add the onion, garlic, and ginger and sauté until golden; about 10 minutes.

Add the tomato, salt, curry powder, cinnamon stick, cardamom seeds, turmeric, cumin, paprika, and red pepper flakes; cover and cook over low heat; 3 minutes.

Stir in the yogurt until well blended.

Add the chicken or tofu  pieces and simmer, covered, turning occasionally, 30 to 40 minutes.

Arrange pieces on a platter and spoon on sauce.

Garnish with cilantro or parsley. 

Recipe adapted from The American Beach Cookbook by Marsha Dean Phelts. University Press Florida (2008), ufpress.ufl.edu 

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