1 whole chicken, cut into pieces
1/2 cup vegetable oil
1/4 cup diced onions
2 tablespoons minced garlic
1 tablespoon ginger, powder or fresh
1 cup tomato sauce
salt

This dish is easy to prepare and takes just 1 hour from beginning to serving.

Prepare one whole chicken, washing and cutting into pieces.

Place in a kettle the vegetable oil and diced onion. Cook over medium heat until onions are quite browned but not burned or scorched. Stir frequently.

Add garlic, ginger, and salt to taste. Cook all ingredients in oil about 45 seconds to release volatile oils.

Quickly add all chicken pieces plus tomato sauce, salt, and water to cover chicken. Cook over low heat 45 minutes, until chicken is tender.

Remove chicken to bowl and set aside.

Turn heat to medium high and cook remaining liquid until fairly thick sauce, about 10 minutes. Be careful not to burn bottom of pan.

Arrange chicken around sides of mounded rice, and serve sauce in side bowl. Serve with chapatis.

Serves 4

This is for those who cannot take the heat of a Curry Chicken recipe. Rich and delicious, it does not offend by being overly spicy.

1 whole chicken, cut in pieces
1 cinnamon stick, broken into bits
3 cloves garlic, minced
8 whole cloves
2 tablespoons minced ginger root
1 tablespoon cumin seeds
2 teaspoons salt
1/2 cup water
2 medium onions
1/3 cup ghee or vegetable oil

Wash one whole chicken and cut into pieces.

In blender, make a puree of the cinnamon stick, garlic, cloves, ginger root, cumin seeds, salt, and 1/2 cup water.

Slice onions thin and fry in 1/3 cup ghee or vegetable oil until golden brown but not burned. With a slotted spoon, remove from cooking oil and add to blended mixture.

Resume blending until all ingredients are smoothly mixed.

Reheat remaining ghee in pan and add the chicken and blended spice mixture. Bring to boil, then lower heat and cook for 45 minutes or until chicken is tender.

Serves 4

This dish takes only 10 minutes of preparation, then cooks all by itself It is tasty and hearty.

1 whole chicken, cut in pieces
1/4 cup vinegar
5 cloves garlic, minced
1/4 cup olive oil

Prepare one whole chicken, washed and cut up into pieces. Place chicken pieces in ovenproof dish, and sprinkle with vinegar, minced garlic, and olive oil. Salt and pepper to taste. Bake in 350° oven for one hour, or until chicken is tender and skin is crisp.

Serves 4

1 whole chicken, cut into pieces
1/4 cup olive oil (or vegetable oil or ghee)
6 cloves garlic
2 tablespoons ginger root
1 3-inch cinnamon stick
2 bay leaves
5 whole cardamom pods
2 dried red peppers (or 1/2 teaspoon cayenne)
1 teaspoon turmeric
1 cup tomato sauce
1 tablespoon lemon juice
1 cup yogurt
1/2 cup water

This is a classic curry recipe, very quick and easy to prepare.

Prepare one whole chicken, washing and cutting into pieces. Place olive oil in kettle, and brown chicken pieces on all sides.

Puree in a blender the garlic, ginger root, cinnamon stick (broken into pieces), bay leaves, cardamom pods, red peppers, turmeric, tomato sauce, lemon juice, yogurt, and 1/2 cup water. Pour the puree over the chicken in the kettle, turning the chicken to cover with sauce.

Simmer on low heat for 45 minutes to 1 hour, turning pieces occasionally. Remove from heat when tender.

Place chicken on serving platter and cover with remaining sauce. The sauce may be strained off and served as a gravy in side dish. Serve with palaw or plain rice and chapatis.

Serves 4

Kofta Chalow (Croquettes with Rice)

This is a simple, very tasty dish. With bread and a small salad, it makes a complete meal.

2 cups basmati rice
1 1/2 teaspoons salt
3/4 cup vegetable oil
1 tablespoon yellow split peas
1 lb. lamb or beef
2 cloves garlic
2 small onions
1 teaspoon ground coriander
1 teaspoon ground cumin
3 black peppercorns, ground
1/4 teaspoon ground cardamom seeds (optional)
1/4 teaspoon ground cinnamon (optional)
1 cup yogurt

Combine rice and 1/2 teaspoon salt with 41/2 cups boiling water. Cook until rice is tender. Strain and place in casserole dish.

Mix 1/4 cup vegetable oil with 1/2 cup water and 1/2 teaspoon salt. Pour over the drained rice, toss gently with pancake turner until rice is coated.

Cover and place in 300° oven for 20 minutes to complete cooking.

Boil 1 tablespoon yellow split peas until soft. Drain, mash, and set aside.

Grind lamb or beef, garlic, and 1 small onion. Combine this mixture well with softened split peas and the coriander, cumin, black peppercorns, 1 teaspoon salt, and optional cardamom and cinnamon if desired. Shape into balls 1 inch in diameter.

Heat 1/2 cup vegetable oil in a saucepan. Add 1 small onion, diced, and brown lightly. Add and brown the meatballs.

Add yogurt and cook for 10 minutes.

To serve, place meatballs and sauce on platter. Serve by filling middle of rice casserole with kofta.

Serves 6-8

1 1/2 lbs. boneless lamb or beef
3 medium onions
2 teaspoons coriander
1 teaspoon salt
1 teaspoon crushed red pepper
l cup vegetable oil
2 cups water
1/2 cup tomato sauce

Grind together the lamb or beef, 2 onions, and coriander. Add salt and red pepper. Mix well. Shape into small balls 1/2 inch in diameter.

Chop 1 medium onion. Fry in 1/8 cup vegetable oil until browned.

Add 2 cups water, 1/2 cup or more tomato sauce, and meatballs. Cook until water evaporates and a thick sauce remains (about 1 hour).

Serves 6

This is possibly the simplest and most delicious basic recipe in the world. Any meat can be used, but lamb and chicken are best. You can use soup cuts or stew meat and extend the cooking time another 30 to 45 minutes. The result is a very tasty main dish that requires very little time in the kitchen.

2-3 lbs. chicken, cut into pieces
2 tablespoons olive oil
2 teaspoons garam masala
1/2 teaspoon salt

Wash chicken and cut into pieces. Heat oil in saucepan and add garam masala. Add chicken or other meat, salt, and enough water to reach top of meat. Cook on high simmer for 1 hour or longer. Remove meat from kettle and set aside.

Cook remaining liquid 15 minutes on high heat to drive off excess moisture, leaving a rich gravy. Serve with rice, bread, and salad.

Serves 4-6

I prepare this dish to prove that ten people can be fed for less than five dollars.

3 large turkey drumsticks
1/4 cup olive oil
1 medium onion, diced
2 tablespoons garam masala
1 teaspoon salt
1 lb. barley
1 teaspoon black pepper

Wash turkey drumsticks.

In a pan, heat olive or vegetable oil. Saute diced onion until brown. Then add garam masala. Allow spices to release oils in hot pan.

Then add turkey drumsticks, water to cover turkey, salt, and barley.

Cook all of these together on medium heat for 2 hours, stirring occasionally. Add water as it is absorbed by the barley.

When turkey is cooked, after about 2 hours, lift it out with tongs, remove the meat from the bones, and return it to the barley.

Add 1 teaspoon black pepper before serving. Serve with bread.

Serves 8-10