In article >,
Serene Vannoy > wrote:

> Sky wrote:
> > Does anyone else subscribe to the Bon Appetit magazine? On the cover of
> > the March 2010 issue, there's a blurb about "one-dish dinners" (top left
> > under the magazine title) and the fourth dish listed is 'chicken
> > curry.' Danged if I can find anywhere in this issue the recipe for
> > their chicken curry! Is it just me, or did Bon Appetit neglect to
> > include the mentioned recipe? I've looked throughout the magazine and
> > its listing of recipes, but I cannot find any fowl recipe for curry!
> > Maybe the magazine will include it with their next issue or the one
> > after that !?
>
> They don't list it on their "In the magazine" section, either:
>
> http://www.bonappetit.com/recipes/sl...nners_slidesho
> w
>
> Serene

Does the spice mixture resemble "curry"? :-)
From Serene's link above.

Country Captain with Cauliflower and Peas

Our version of this traditional dish features chicken thighs simmered
then seasoned with freshly toasted and ground spices.
6 SERVINGS
Recipe by Molly Stevens
Photograph by Levi Brown
March 2010
INGREDIENTS
SPICE MIXTURE
€ 1 1/2 teaspoons coriander seeds
€ 1 teaspoon fennel seeds
€ 1 teaspoon cumin seeds
€ 1/2 teaspoon whole black peppercorns
€ 3 whole cloves
€ 1/4 teaspoon cardamom seeds (from 3 whole green cardamom pods)
€ 1 1/2-inch piece cinnamon stick
€ 1/2 teaspoon turmeric
€ 1/4 teaspoon (scant) cayenne pepper
CHICKEN
€ 5 tablespoons peanut oil or vegetable oil, divided
€ 1 small head of cauliflower, trimmed, cut into 1-inch florets
(about 4 cups)
€ Coarse kosher salt
€ 2 pounds skinless boneless chicken thighs, trimmed, cut into 1- to
2-inch pieces
€ 1 bunch green onions, dark green and white parts chopped separately
€ 1 tablespoon finely grated peeled fresh ginger
€ 2 garlic cloves, minced
€ 1 1/2 cups (or more) low-salt chicken broth
€ 1 2/3 cups crushed tomatoes with added puree (from 28-ounce can)
€ 1/3 cup dried cherries, finely chopped
€ 1 tablespoon smooth peanut butter
€ 1 1/2 cups frozen petite peas (9 to 10 ounces; do not thaw)
€ 1/3 cup coconut shavings, lightly toasted
PREPARATION
SPICE MIXTURE
€ Place coriander seeds, fennel seeds, cumin seeds, black
peppercorns, cloves, cardamom seeds, and cinnamon stick in small dry
skillet. Stir over medium heat until fragrant and slightly darker in
color, 5 to 6 minutes. Remove from heat; cool. Finely grind spices in
spice mill or in mortar with pestle. Transfer to small bowl; add
turmeric and cayenne.
CHICKEN
€ Heat 3 tablespoons oil in heavy large deep pot over medium-high
heat. Add cauliflower florets; sprinkle with coarse kosher salt and
sauté until beginning to soften and brown in spots, 6 to 7 minutes.
Transfer to medium bowl.
€ Add remaining 2 tablespoons oil and half of chicken to same pot;
sprinkle with coarse kosher salt and sauté until chicken is light brown
on all sides, about 6 minutes. Transfer chicken to large bowl. Repeat
with remaining chicken.
€ Add white parts of green onions, finely grated ginger, and minced
garlic to same pot; reduce heat to medium and sauté until fragrant,
about 1 minute. Add ground spice mixture; stir 15 seconds. Stir in 1 1/2
cups chicken broth and bring to boil, scraping up any browned bits. Add
crushed tomatoes; reduce heat to medium-low, cover, and simmer 15
minutes. Stir in dried cherries and peanut butter; return chicken and
any accumulated juices to pot. Cover and simmer 10 minutes. Add sautéed
cauliflower to pot; cover and simmer until chicken is cooked through and
cauliflower is tender, adding more chicken broth by 1/4 cupfuls if
mixture is dry, about 10 minutes longer. Season with coarse salt and
pepper. DO AHEAD Can be made 1 day ahead. Cool slightly. Chill uncovered
until cold, then cover and keep refrigerated. Rewarm over medium heat
before continuing.
€ Add frozen peas to stew and simmer until heated through, about 5
minutes. Ladle stew into bowls. Sprinkle each serving with green onion
tops and toasted coconut shavings and serve.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Breaded Pork Tenderloin, 2-18-2010