This recipe serves six. Believe me, it is entirely too much trouble to make as Dinner-For-Two!

Essentially, the only ingredients needed are a chicken, some curry mixture, tomato sauce and onions, with a little garnish of almonds and currants. But the secret is in that curry mixture. I suppose you could get by with just using about five tablespoons of commercial curry powder, since most of these ingredients are already in it, but it will really lose a lot of its pizzazz that way. In fact, the original book called for grinding each of the spices (with a mortar and pistil, no less) as needed. I've tried it with some, and it does make a big difference, but frankly my personal line between authenticity and laziness falls just a bit shy of that. Do try to use fresh spices, though, and seal the containers up real good afterwards. You won't be making this dish all that often, and that tin of ground coriander won't find its way into too many other things you cook.


Okay, so here's the whole list for making your own curry powder.

These are the spices you will need:

Allspice			You will also need:
Black Pepper
Cardamom		1	16oz can of Whole Tomatoes
Cinnamon		1	32oz can of Tomato Puree
Coriander		1	Large Onion
Garlic Powder		½ cup	Sliced Almonds
Ginger		¼ cup	Currants
Nutmeg		2	Chickens, cut up - or chicken parts for 6 people
Onion Powder		1½ oz	Tequila (Whiskey, Vodka, or Rum may be substituted)
Paprika
Salt			Chlorox or equivalent laundry bleach (trust me)
Turmeric			Commercial Curry Powder (Yes, I know. Shut up! I'll get to it later)

First, assemble all your spices and stand in your kitchen facing the east.

Now pour 1½ oz of Tequila into a glass and drink it.  There! Don't you feel better about this already?

Actually, many Indians are Muslims whose their faith won't allow them to do that. But the climate is very hot in India and in just a minute or two you will be feeling much more into the spirit of all this.

NOTE:  If you are preparing this meal in a location where consumption of alcoholic beverages is forbidden by law, or if you are below the locally prescribed minimum age for drinking alcoholic beverages, or if you are in any way restricted in your use or possession of alcohol, you must omit the above step. Public announcements by the very model of a U.S. Surgeon General clearly imply that anyone who is pregnant, or who may be planning to become pregnant after dinner tonight, or who may need to operate a motor vehicle or heavy machinery, should omit the above step.  You should also quit smoking.   And clean up your room!

Okay, in a large glass mixing bowl place a heaping tablespoon of each of the spices, all except the commercial curry powder. Put two tablespoons of that in there. If you look at the ingredients on the label, you'll see that it already has a lot of the other things in it, but you'll also notice that it's mostly fenugreek (go on, just try to find a jar of fenugreek all by itself). If you do happen to have your own source of fenugreek, by all means use it instead (and just increase the other spices slightly).

With all the spices in the big bowl, take each of the cut-up chicken pieces and dredge it thoroughly. I mean thoroughly. Really get into it with both hands and rub the spices into every crevice. Place the pieces into another container as you finish them, until all have been spiced.

(By the way, doesn't your kitchen smell great? So does the rest of the house; these are very fragrant spices).

Now wash your hands.
Now wash them again.
Notice that your hands look like they did that time you tried to get a head start on summer by using instant tanning lotion? Only maybe even a little yellower? So now you know what the Chlorox is for. If you think it's bad now, just wait until you serve this meal.

At this point, you should have all your chicken pieces in one container, and the remainder of the curry blend in the other. Add the canned tomatoes and the puree and mix it up. It should be kind of thick - like pea soup. If not, add some more of the commercial curry powder until it is.

Now put both containers into the refrigerator and call out for a pizza. You didn't think you were getting any of this tonight, did you? No way, Rene! This is very spiritual, transcendental stuff here. You must allow those spices to become one with the chicken. Just let it all meditate in there for a day or two. And you'd better keep everything covered, or they'll become one with everything else in your refrigerator as well.

The actual cooking of this meal is pretty easy. Easier than cleaning up is gonna be, that's for sure!
Brown the chicken pieces in a hot skillet (I know, they're already brown. Don't try to be so funny).
While that's going on, chop the onion, and heat the tomato sauce mixture to a simmer.

Now if you happen to be using a large enough skillet, you can do the following steps without messing up still another pan. Otherwise, you should transfer the browned chicken pieces to a large kettle as they are done. When all the pieces have been transferred, add the chopped onion to the remaining oil in the skillet, cover, and saute until they begin to get transparent. Dump the onions, oil and all, (this meal is not for the cholesterolicly squeamish) into the kettle and add the hot tomato sauce. Simmer, covered, for about an hour.

If you begin soaking all those yellowed mixing and holding bowls in hot, sudsy water with bleach added, you'll be glad you did when you go to clean up.

After about 45 minutes, take the cover off, sprinkle most of the sliced almonds and currants over everything, then leave the cover off and make the rice (see below). Tell your guests to put their clothes back on and get ready for dinner.

After the rice is done, add one cup of shredded coconut (I use sweetened, but unsweetened would probably be more authentic), and the rest of the sliced almonds, and mix it all up.

Serve the Moorghi pieces over the rice, with additional sauce available in a separate serving vessel, and Major Grey's chutney. Major Grey's is a type, not a brand name. It is made with mangoes, and can be found in either the condiments or ethnic foods section of the market. I recommend Sun Brand if you have a choice.

Salad makes a good vegetable with this dish. Do not use your best linen napkins and tablecloth (unless you were planning to dye them yellow anyway).

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