Northern Indian Chicken Curry

I've never even eaten Indian food before...I don't know why, but it didn't appeal to me much. But I was watching Wolfgang Puck on Fine Living Network the other day and he was making Indian food. One of the recipes was his North Indian Chicken Curry. It looked good, it didn't seem too difficult to make, so I thought...why not?

He made his own curry seasoning called Garam Masala but for me to buy all of the seasonings required, especially since I would rarely use all of them, I just used curry powder. I adapted the recipe somewhat; I used just the chicken breast instead of a whole chicken and I cut back on the pepper and jalapeno a little. Still, it was HOT, HOT, HOT.

I really like Wolfgang...there's something about him that I find very attractive and personable. He has a great sense of humor. I guess that's the main reason I like him so much. I love a man with a sense of humor. When I was in Vegas last year, we ate at his restaurant in MGM Grand. His crab cakes are to die for. There was a man behind the bar that looked exactly like him, only about 30 years younger. It had to be his son...I almost asked him but chickened out. Now I regret it. Maybe next time.

Now, here is my version of Wolfgang's recipe...

Bon Appetit!

Here's the recipe for the Garam Masala...

Garam Masala:

• 1 tablespoon black peppercorns
• 1/2 tablespoon whole cloves
• 1 tablespoon plus 1/2 teaspoon cardamom seeds
• 3 tablespoons cumin seeds
• 3 tablespoons coriander seeds
• 4 (3-inch) cinnamon sticks
• 1/4 cup dried red chiles
• 1/2 tablespoon freshly grated nutmeg
• 1/2 cup turmeric

In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg and turmeric.

Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.