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December 2, 2014

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Flavors, Spices meld and permeate in simple to prepare Kerala Coconut Chicken Curry

By Faith Durand



JewishWorldReview.com | I crave South Indian food like nothing else, and today's recipe is another effort to reproduce the lighter, fresher, coconut-driven curries I love.

Speaking very simplistically, South Indian food tends to be lighter, with drier and less rich gravies than the creamier curries of the north. The curries often rely quite a bit on toasted and ground coconut in the "masala" (the spice paste that is prepped before the curry itself is made). There is more use of tamarind, the intensely tangy fruit, and of curry leaves. Curry leaves add a fragrant, slightly spicy flavor to dishes like this, and for me they are one of the key notes of authenticity in South Indian cooking.

This curry, honestly, should have curry leaves, but I left them out because they are a rare ingredient for many people. They can be found fresh at most Indian groceries, and I love to use them when I get my hands on them. If you pick some up, throw in 20 or so during the simmering/pressure cooking phase.

Using the pressure cooker for this recipe helps all these flavors meld and permeate the chicken even better than they would after a long slow simmer. And it's ready fast -- even considering the time it takes to prepare the masala, with its range of spices.

KERALA COCONUT CHICKEN CURRY

SERVES 6

For the coconut spice paste:

  • 4 small dried red chilies
  • 6 large shallots, peeled and halved
  • 3/4 cup grated unsweetened coconut
  • 4 whole cloves
  • 1 inch cinnamon stick
  • 3 green cardamom pods
  • 2 teaspoons black peppercorns
  • 2 teaspoons coriander seeds
  • 2 teaspoons fennel seeds
  • 1 teaspoon brown or black mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder



For the chicken curry::

  • 1 tablespoon vegetable oil or coconut oil
  • 1 inch fresh ginger, peeled and minced
  • 2 garlic cloves, minced
  • 2 large yellow onions, sliced
  • 2 large tomatoes, sliced
  • 2 1/2 to 3 pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • 3 teaspoons salt
  • 1 tablespoon vinegar

To serve:

  • Cooked basmati rice
  • Pareve yogurt




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For the coconut spice paste: If using an electric pressure cooker, heat it to its brown or sauté setting (whichever is hotter). If using a stovetop pressure cooker, place the uncovered pot over medium heat. Roast the red chilies and shallots together until all have developed black spots. Remove and set aside in the bowl of a small food processor.

Add the coconut and whole spices to the hot pressure cooker pan and cook for about 1 minute, stirring constantly until fragrant and toasted and the coconut has turned light brown. Add the turmeric and stir for another few seconds, then transfer coconut and spices to the food processor bowl.

Blend until fairly smooth, adding a 4 to 6 tablespoons of water to create a creamy paste. Set aside.

Shortcut Option: If you do not have the whole spices, or don't want to take the time to pull them together, you may substitute 3 tablespoons garam masala spice powder. Add to the coconut after the coconut is toasted, stir for another 15 seconds, then proceed with the recipe.

For the chicken curry: Add oil to the hot pressure cooker pot. When hot, add chopped ginger, garlic and sliced onions. Sauté for 10 to 15 minutes, or until onions are softened and browned around the edges. Add the coconut spice paste and fry for 1 minute. Add the sliced tomatoes and fry for 5 more minutes or until tomatoes have broken down. Stir in the chicken, salt, and vinegar. Mix well.

Cover the pressure cooker and lock the lid. Bring up to pressure. Cook on HIGH pressure for 10 minutes, then let the pressure release naturally (this will take another 8 to 15 minutes).

The chicken should be thoroughly cooked, but if it is not, or if it is not as tender as you would like it to be, pressure cook for another 4 minutes, using the quick pressure release to immediately let out the steam after the cook time.

Serve with basmati rice and pareve yogurt.

Tool Tip: I am using an electric pressure cooker so all of this is automatic; I tell the pressure cooker to cook it on HIGH pressure (15 psi) for 10 minutes, with a natural pressure release, so I set it and walk away. The pressure cooker brings itself up to full heat and pressure, cooks for 10 minutes after that, then slowly releases the pressure. I can tell that the pressure is fully released when the safety lock on the lid turns off, and the valve float drops down.

If you are using a stovetop pressure cooker then follow the instructions and method for bringing the pressure cooker up pressure and cook as directed above.

Stovetop Directions (no Pressure Cooker): If you want to make this without a pressure cooker, simply follow the instructions above, toasting the spices and coconut in a skillet or Dutch oven instead of in a pressure cooker. Cook the onions and garlic in a Dutch oven or deep pot with a lid. After adding the chicken, cover and cook on low heat for 30 to 45 minutes or until the chicken is cooked through and tender.

(Faith Durand is managing editor of TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com.)

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