Indian Cooking Classes

I just got back from an intensive Indian workshop in NYC with Julie Sahni and what fun it was! We cooked for 20 hours in two days and made some amazing food. Truly better than any restaurant I have ever been to even in India!
Here is to Indian home cooking- enjoy!

Curry Chicken with Tamarind Sauce - Goa
Serves 6

Ingredients
1 inch round tamarind pulp
1 cup hot water
Spice paste
2 tablespoons coconut vinegar or sherry wine vinegar or rice wine vinegar
3 cloves garlic, minced
1 teaspoon grated fresh ginger
3 tablespoons finely chopped onion
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
2 teaspoons ground red chili powder
2 teaspoons paprika
2 teaspoons kosher salt, or to taste
2 pounds chicken thighs and drumsticks, skin and excess fat removed
Spice mixture
One 1 1/2 inch piece cinnamon stick
5 whole cloves
4 whole green cardamom pods
1 teaspoon mustard seeds, crushed
1 medium-sized yellow onion, finely chopped (about 1 cup)

4 tablespoons canola or olive oil
6 baby eggplant, left whole- slit open like a radish

Procedure
1. Place tamarind in a bowl and add the hot water. When cool enough to, handle, crush tamarind pulp with fingers and extract pulp clinging to fibers. Strain the juice into a cup and discard the fibrous residue.
2. Combine the spice paste in a large bowl. Add the chicken and rub it in. Set aside for at least an hour or overnight in the fridge.
3. Combine the spice mixture in a small bowl and set aside.
4. Heat the oil in a large sauté pan over high heat until very hot. Add the spice mixture. Cook, stirring often, until the onion is light golden, about 3 minutes. Add the chicken and cook, tossing and turning, until lightly seared, about 6 minutes. Add the eggplant and tamarind juice and bring to a boil. Lower the heat and cook, covered, until the chicken is tender, about 20 to 25 minutes. Taste and correct the seasoning and serve.