Chicken Curry

When temperatures fall, hearty comfort food becomes a necessity. The chicken curry pictured above — hot enough to ward off any chill — comes from Neela Paniz, chef-owner of the Bombay Cafe in Los Angeles. Her bonus: a green apple and fresh coconut chutney that complements the flavorful sauce. Served with some steamed rice, this delicious dish is sure to make winter welcome. Chicken Curry with Green Apple and Coconut Chutney 8 Servings CHUTNEY 1 fresh coconut* 1 teaspoon cumin seeds 1 pound Granny Smith apples 2 tablespoons fresh lemon juice 1/2 large bunch cilantro, stemmed 2 serrano or jalapeño chilies, seeded, stemmed, halved 2 garlic cloves, each cut in half 3/4 teaspoon salt *Buy a heavy coconut that has no cracks and that sounds full of liquid when shaken. Preheat oven to 375°F.

After draining liquid from coconut, bake until shell begins to crack, about 30 minutes. Tap coconut shell with hammer to remove shell. (The white meat with its brown skin should fall away from shell; if it doesn't, use paring knife to release meat.) Using paring knife, cut away brown skin from coconut, if desired. Rinse coconut. Coarsely chop in processor to measure 3/4 cup (reserve remaining coconut for another use). Heat small skillet over medium heat. Add cumin seeds; stir until fragrant, about 3 minutes (do not burn). Transfer seeds to plate; cool. Finely grind seeds in spice grinder or in mortar with pestle. Core apples; cut into 1/2-inch pieces. Place apples in medium bowl. Add lemon juice and toss to coat. Combine 3/4 cup coconut, cumin, apples and all remaining ingredients in processor. Chop finely. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) CHICKEN CURRY 9 large garlic cloves 2 serrano or jalapeño chilies, stemmed, halved, seeded 1 3-inch-long piece fresh ginger, peeled, coarsely chopped 1/4 cup vegetable oil 3 medium onions, finely chopped 5 tablespoons plus 1 cup water 1 4-inch-long cinnamon stick, broken in half 5 whole cardamom pods, cracked 1 teaspoon whole cloves 1/2 teaspoon whole black peppercorns 3 small bay leaves 3 tablespoons ground coriander 2 tablespoons ground cumin 1 teaspoon cayenne pepper 1/4 teaspoon ground turmeric 1 pound tomatoes, minced 1 1/2 teaspoons salt 2 3-pound chickens, each cut into 8 pieces, skinned 3 cups white rice, cooked 1/4 cup chopped fresh cilantro With processor running, drop garlic, chilies and ginger down feed tube and process until minced.

Heat oil in large Dutch oven over medium-high heat. Add onions; sauté until brown, adding 2 tablespoons water during last minutes of cooking to prevent burning, about 10 minutes. Add chili mixture and 1 tablespoon water; sauté 2 minutes. Add cinnamon, cardamom, cloves and peppercorns; stir 1 minute. Add 2 tablespoons water, bay leaves, coriander, cumin, cayenne and turmeric; sauté 1 minute.

Add tomatoes and salt; cook until almost all liquid evaporates, stirring constantly, about 5 minutes. Add chicken pieces 1 at a time, turning to coat in tomato mixture. Add 1 cup water. Cover; simmer until chicken is cooked through, turning once, about 40 minutes. Spoon rice onto plates. Top with chicken and sauce. Garnish with cilantro. Serve with chutney.