THE BERGAMOT KITCHEN

25. MYSTERY THIGHS & BASMATI

This is not nearly as complicated as it looks. In fact, once things are put into some semblance of order, it’s really simple.

Up at the top of the goodie pile is a jar of coconut flakes, then my stand-by goat yogurt, coconut oil, a mill for seeds, my easy garlic, hot Indian chili, brown mustard seed, nigella seed, coriander seed, some beautiful Michigan grown mushrooms, a jar of panch phoron (spice seed blend), corn starch, poppy seed, turmeric, salt & pepper, onion, ginger, chicken thighs and a large kadai. The basmati is revealed in essay 26.

This is an outrageously complex taste experience.  Thankfully, I was led to this magical flavor overload by my super cooker daughter. Let’s get after it.

Note: The combination of spices is the essence of this magical meal. If anyone is inspired to try your own version of this thing, make sure you pay attention to the seeds. Avoid poppy seed if you are drug tested.

Panch Phoron: Equal measures of cumin seed, black mustard seed, fenugreek, nigella seed and fennel seed.

Note: I use in the seed form and I also put some in the mill and use it ground for some things.

The first thing we’re going to do is create a marinating sauce and flavor base for the chicken.

Start with a nice big gob of regular full fat yogurt – preferably goat ( NOT Greek style). To the yogurt add a little corn starch and whisk until nice and creamy.

Excellent goat yogurt: Sierra Nevada Cheese – Capretta Goat Yogurt

How much you use of anything is up to you. Let your senses dictate and your palate adjust the next time you do something like this. Obviously, no one thing should dominate or overwhelm the dish.

I start with a generous pile of ginger, a couple of large dollops of Easy Garlic (essay 1), salt & pepper, a generous offering of X-hot Indian pepper and turmeric.

Whisk it all together.

Load it up and push the chicken around and then cover.

Let the chicken work for a half hour or so while preparing the kadai for the approximate 45 – 60 minute cook.

Start by thinly slicing onion.

Prepare a generous pile of freshly minced ginger.

Rough cut the mushrooms (if you’re using them).

Toast the coconut flakes. Take care with this. They turn very fast. Take them off the heat before they are thoroughly toasted or you’ll lose them.

This is the order of things. That which surrounds the kadai goes first. Once that stuff is ready, we will add the chicken, bring it to a nice bubble, cover and reduce to low, stirring occasionally for about 45 minutes.

This is the order of things. That which surrounds the kadai goes first. Once that stuff is ready, we will add the chicken, bring it to a nice bubble, cover and reduce to low, stirring occasionally for about 45 minutes.

Hawkins Cookers Indian Kadai

There are four little bowls on the left. These will be added and folded into the mix after the cooking cycle ends. Upper left is poppy seed and clockwise is our toasted coconut flake, ground coriander seed and ground Panch Phoron. I was introduced to this magic dish using Andhra Garam Masala which is most likely closer to the regional tradition from which this concoction sprang. I do it both ways.

Note: PANCH PHORON is an equal mix of five seeds.  Fennel, cumin, fenugreek, black mustard and nigella. I typically use as whole seed but in something like this I prefer to put some in my mill and do a quick grind.

ANDHRA GARAM MASALA is a blend of toasted coriander seed, cumin seed, pepper corn, whole clove, cardamom seed and fennel seed.

I would expect that both of these blends vary in ingredients and proportions depending on who is holding court.

The coconut oil is nice and hot and I’m swirling and toasting nigella and brown mustard seed.

Once the seed begins to pop it’s time for the onions. Notice they are thinly sliced.

Once the seed begins to pop it’s time for the onions. Notice they are thinly sliced.

As the mushrooms begin to caramelize a little, I add the ginger and garlic.

I’m still on medium high heat. Tossing and stirring. Looking for the right moment to add the chicken.

Okay. I’m going to fold it all together, bring to a nice bubble, turn the heat to low, cover and set my clock for about 45 minutes, stirring occasionally throughout the cycle. Maybe add a little water? One has a sense about things like this.

At the end of the cooking cycle, we’re going to add the blend of coconut flake, poppy seed, coriander, panch phoron (or Andhra Garam Masala) and more ginger that will bring a fresh intensity to the “stew”. It’ll steep for ten minutes or so and will then be ready to serve. No hurry though.

I’ve transferred the chicken to a serving bowl, fluffed and presented the rice.

I’m sharing this basmati process in the next session (essay 26). I call it Basmati Outrageous and it too was stolen from my great cooker daughter.

I think it’s time for dinner.

MORE BERGAMOT KITCHEN ESSAYS

23. goat ghee wiz

24. what a fermentation

25. mystery thighs & basmati

26. basmati outrageous

27. not your granny’s egg salad

28. salsa roja @ 35k

29. huevos, salsa & cerveza

Thanks for visiting with me.

Paul V’Soske

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