Jackson Free Press

Grandma Modak, a quiet, kind woman who wore simple white saris, gave my mother a wonderful gift. She taught her how to make mouth-watering curry chicken from West Bengal. Although the word "modak" refers to a sweet dumpling favored by the Hindu god Ganesh, curry chicken defines the Modak side of the hyphen. Making it is a Modak family event that transforms eating into cherished memories of aromatic spices, assigned chopping stations, my dad's safety goggles (which he defensively says he wears to protect his eyes from splattering oil) and leisurely dinner times.

"In Indian cooking, curry is a technique," says Mama Jacqueline, the family foodie, matriarch and chef extraordinaire. She has passed on Grandma Modak's recipe to my father, who loves to fry anything if he has the proper gear on, who passed it to my brother and me. We, in turn, have passed on this recipe to our spouses and children.

"After you fry the potatoes and chicken in the aromatics, you prepare the curry," Mama Jacqueline adds. "The curry is composed of finely chopped onions, minced garlic, turmeric powder, ginger powder, cumin powder and coriander powder. You also need an acid, such as tomatoes, yogurt or lime juice. I put in lime juice and tomatoes. You don't need much, though."

"The secret is frying the chicken well," she says. She cautions you to balance the potatoes and the chicken. If you are making chicken curry for four people, then use four small potatoes or two big ones."

The active ingredient in turmeric, used for over 2,500 years in India, is curcumin. Medical research shows that curcumin is a natural antiseptic and antibacterial agent. When combined with cauliflower, it helps prevent prostate cancer. It also may help prevent melanoma and reduce the risk of childhood leukemia, and slow the progression of Alzheimer's disease by removing amyloyd plaque buildup in the brain. Curcumin is a natural painkiller, and it may aid in fat metabolism and help in weight management. This spice also speeds up wound healing, and because of its anti-inflammatory properties, is a natural treatment for inflammatory conditions.

Cumin, or Cuminum Cyminum, belongs to family Apiaceae, which has a multitude of reported health benefits, such as aiding digestion, alleviating insomnia, helping to fight viral infections and boosting the immune system. And capsaicin, a potent chemical in hot chili peppers, triggers endorphins, which promote a sense of well-being.

Modaks' Curry Chicken

Aromatics
1 cinnamon stick
4 to 6 cloves
4 to 6 cardamom seeds, crushed
1/2 teaspoon cumin seed
2 bay leaves

Spices
1 teaspoon turmeric powder
2 teaspoon coriander powder
1 tablespoon cumin powder
1 teaspoon ginger powder
1 teaspoon salt
1/2 teaspoon sugar

1/4 cup or so of peanut oil
1 whole chicken, 3 to 4 pounds
4 small potatoes or 2 large potatoes, peeled and cut in chunks
1 medium onion, finely chopped
2 to 3 cloves of garlic, minced
2 to 4 chili peppers (depending on the level of heat you can tolerate)
1 medium tomato, coarsely chopped
1/4 cup of water
1 lime
basmati rice

Combine aromatics in small bowl. Combine spices in separate small bowl.

In a large pot, add peanut oil to cover bottom. Heat oil on medium high, then add aromatics and reduce heat to low. As soon as you can smell aromatics, add potatoes, raise heat to medium high and fry until potatoes are lightly browned, which is approximately 10 minutes. Remove potatoes and add chicken. If chicken is sticking to pan, add more peanut oil. Fry chicken over medium high heat until evenly browned, which is approximately 10 minutes. Remove chicken from the pot.

Lower heat to medium and scrape the bottom of pan to prevent burning. Fry onions, garlic and peppers until onions are translucent. Add spices and mix. Add chopped tomato and the juice of the lime.

Add chicken and potatoes back into pot and carefully mix. Add a quarter cup of water, and bring mixture to boil over medium high heat for approximately 3 to 5 minutes. Watch carefully to prevent burning. Reduce heat to medium and simmer until chicken is tender for approximately 40 minutes.

Serve over basmati rice.

Serves four.