My fave spice palette right now is Andrea’s Personal Masala Blend. It’s not hot but it is spicy. Masala is the Indian term for a blend of spices. It can be any simple or complex combination.  I grind fresh seeds in a coffee grinder and place in a shaker bottle marked “Andrea’s Spice Mix.”  The spices I use have been proven to possess therapeutic and healing properties. Spices and herbs contain antioxidants, minerals and multivitamins. Because spices are nutrient dense, they are thermogenic, which means they naturally increase your metabolism. Centuries old eastern medicine and now recent studies and scientific research both boast the medicinal healing benefits of spices. Discover what your favorite flavors are and create your own signature blend to share with friends. Here’s my latest fave.  Andrea’s Personal Masala Blend

I make a sauce using broth and a chopped tomato, then throw in a cinnamon stick while it cooks.  Here’s my Indian spiced chicken curry recipe.  I’ve made it with boneless skinless chicken thighs but for best flavor, leave the bone in to cook it – the flavor comes from the bones and the velvety feel on your tongue comes from the cartilige.  Substitute chicken breasts if you wish, or a whole cut up chicken.

INDIAN SPICED CHICKEN CURRY

1 whole chicken (3 lbs.) or thighs or breasts, bone in
2 med. yellow onions, chopped
4 cloves garlic, minced
2″ piece of ginger, minced
2 tomatoes, chopped
1 tsp. yellow mustard seeds
1 tsp coriander seeds
1 tsp. cumin seeds
1 tsp. turmeric
1 tsp. sea salt
1 tsp. black pepper
3″ stick cinnamon
2 c. chicken stock
2 tsp. Andrea’s Personal Masala Blend

Cut the chicken into pieces and brown in oil. Remove and add chopped onion. Saute until tender. Add garlic and ginger, make sure there is enough oil so that nothing sticks. Add cumin and mustard seed. Fry until the mustard seeds begin to “pop”. Add the turmeric, Andrea’s masala and curry powder and stir constantly to prevent any sticking. Stir the “paste”  1 to 2 minutes. Add the chopped tomatoes and stir until they form a sauce (3-4 minutes). Add the chicken broth, cinnamon stick and chicken. Cover and simmer until chicken is cooked (approximately 45 minutes). I serve with noodles, or make it extra watery as a soup.

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