John Toussaint's Curry Recipe

Posted on Sep 9, 2010 :: Insight on Business, Web Exclusive.
Margaret LeBrun
Posted by of Insight Publications

As I mentioned in my September Editor's Note, the first time I met the man on the cover of this issue was when he agreed to cook some of his favorite dishes for a weekly column I wrote at the time. John Toussaint's interest in health goes beyond his passion about revolutionizing the health care industry in America. The CEO of the ThedaCare Center for Health Care Value enjoys cooking healthy food rich in flavor. Since then, I've made these recipes many times, always to rave reviews. Here they are:

Chicken Kabuli (Murgh Kabuli)

Ingredients:
4 large cloves garlic, minced
3 tablespoons ginger powder
3 medium-sized ripe tomatoes (or canned tomatoes)
1 cup plain yogurt
¾ cup light vegetable oil
3 pounds skinned boneless chicken-breast meat (4 whole skinned, boneless chicken breasts), cut into 1½–inch cubes
½ teaspoon mace
1 teaspoon nutmeg
2 tablespoons ground, blanched almonds
1 teaspoon ground cardamom
1 teaspoon ground cumin
1 teaspoon ground coriander
 ½ teaspoon fennel seeds, powdered
1 tablespoon Kosher salt
½ cup 2 percent milk (or heavy cream)
2 to 3 teaspoons black peppercorns, coarsely ground
¼ to 1/3 cup finely chopped fresh coriander (cilantro) leaves

Put garlic, ginger, tomatoes and yogurt into the container of an electric blender or food processor, and run the machine until the ingredients are reduced to a fine, smooth puree.
Put oil and the pureed mixture in a large, heavy-bottomed pan, preferably one with a non-stick surface. Place the pan over medium-high heat, and cook the puree until it reduced to a thick sauce and the fat begins to separate from it (about 15 minutes), stirring constantly to prevent the puree’s sticking to the pan and burning. During the last few minutes of cooking, the sauce begins to spatter a little, so keep a lid or spatter screen handy.
Add chicken pieces and cook, stirring rapidly, until they lose their pink color and begin to sear slightly (about 5 minutes), but do not let them brown. Add mace, nutmeg, almond powder, cardamom, cumin, coriander, fennel and salt; mix well. Reduce heat, cover the pot and let the chicken cook in its own juices for 15 minutes. Uncover and continue cooking until the chicken is fully cooked and fork-tender and the sauce has almost dried (about 15 minutes). Stir in cream, black pepper and coriander leaves. Turn off heat; let the disk rest, covered, for a t least 1 hour. When ready to serve, reheat thoroughly, check for salt and serve.
Note: For best results, make this dish at least four hours, preferably a day, before serving to allow the flavors and sauce to penetrate the chicken and make it highly aromatic and juicy.  Chicken Kabuli also freezes well.
– From Dr. John Toussaint

Cauliflower, Green Peas and Potatoes in Spicy Herb Sauce (Gobhi Matar Rasedar)

Ingredients
1 small head cauliflower (about 1 to 1 ¼ pounds)
2 medium-sized potatoes (about ½ pound)
½ cup usli ghee or light vegetable oil
2 teaspoons cumin seeds
1 teaspoon ground cumin
2 tablespoons ground coriander
1 teaspoon turmeric
½ to 1 teaspoon red pepper
1½ cups shelled fresh green peas or 1 10-ounce package frozen peas, defrosted
1½ cups pureed or finely chopped fresh ripe tomatoes, or ¾ cup canned tomato puree
4 teaspoons Kosher salt
3 tablespoons finely chopped fresh coriander leaves (or substitute 1 ½ tablespoons dry coriander leaves)

Wash cauliflower in running cold water. Break or cut it into about 1 ½-inch flowerets. Peel the central stem and cut into ¼-inch thin slices.
Peel the potatoes and cut each into six pieces. Measure out all spices and place them, and all the vegetables next to the stove.
Heat the ghee or vegetable oil over medium-high heat in a deep heavy-bottomed pan. When the fat is hot, add cumin seeds and fry until they turn dark brown (about 20 seconds). Add cumin powder, coriander, turmeric and red pepper all at once, stir for a moment and immediately add cauliflower, potatoes and fresh green peas (if you are using frozen peas, do not add them yet). Fry, stirring constantly, until the vegetables begin to sear a bit (about 5 minutes). Add tomato puree and continue frying until the puree thickens and the fat begins to separate from the sauce (about 3 minutes). Add 3 cups boiling water along with the salt. Reduce heat and simmer the vegetables, covered, until they are tender and cooked through (about 15 minutes). If you are using frozen peas, add them now, and continue cooking for an additional 5 minutes. Turn off heat. Check for salt and serve in small bowls. Garnish with chopped coriander leaves.
– From Dr. John Toussaint
Blog by Insight Co-Publisher/Executive Editor Margaret LeBrun

Margaret LeBrun

About Margaret LeBrun

Co-Publisher, Executive Editor View all posts by Margaret LeBrun →