Try Zaffron’s curry at Kapolei event

The ninth annual Taste at Kapolei will bring 20 Oahu restaurants together next month to benefit Leeward community groups and students.

Ko Olina Taste at Kapolei » When: 5:30 to 9 p.m. Oct. 4 » Place: Ko Olina Resort and Marina, fourth lagoon » Tickets: $70; $30 children until Sept. 15. After that, $75; $35 children. » Call: 545-2772 or visit www.hawaiisbesttickets.com » Information: Rotary Club hot line, 674-2500; or visit the Web site www.tasteatkapolei.com

The sunset event, on Oct. 4 at the Ko Olina Resort and Marina, offers all-you-can-eat food, and all-you-can-drink wine, beer and beverages. Until Sept. 15, tickets are selling at a $5 discount.

Drop the kids off at the Kids Zone for food and games; check out the Waianae Searider Productions' Farmer's Market and the silent auction; and listen and dance to live bands, capped by fireworks by Grucci-Hawaii.

This year, Taste at Kapolei goes green, with biodegradable dinnerware made from bagasse and corn syrup.

One of the most exotic tastes you'll find will be from Zaffron Restaurant. Located on King Street in Chinatown, Zaffron offers cuisine that is typically North Indian - lots of herbs and spices.

House specialties are naan bread, tea, tandoori chicken, biryani rice and curries from vegetarian to lamb. The restaurant is named after the rare and expensive spice, saffron, used generously in many of its dishes. Blooming only three weeks out of the year, saffron is quickly harvested by hand. Each flower will yield only three female threads (stigmas).

Zaffron Chef Rukshana Khan shares two of her favorite recipes.

Chicken Curry

3 pounds boneless and skinless chicken thighs
1/2 cup vegetable oil
1/2 medium onion, diced
3 ounces crushed tomatoes
1-1/4 teaspoons turmeric
2 tablespoons yogurt
1-1/4 teaspoons minced garlic
1/2 teaspoon minced ginger
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1-1/2 teaspoons salt
1/4 cup water
1-1/2 teaspoons garam masala
Cilantro, chopped, for garnish

Remove fat from chicken and cut into 1-1/2-inch pieces. Wash and let drain a few minutes; set aside.

In a large saucepan, add oil and onion; cook on medium heat until onion is slightly brown. Add tomatoes, turmeric, yogurt, garlic, ginger, paprika, cayenne pepper, salt and chicken; mix well. Cook 5 to 7 minutes, stirring occasionally.

Add water, stirring mixture well; cover and simmer for 15 minutes, stirring occasionally. Add garam masala and cook another 5 minutes.

Remove from heat and garnish with cilantro. Serve with rice or bread. Serves 6.

Matar Palao

2 cups basmati rice
Water to soak rice
6 tablespoons vegetable oil
1/4 onion, diced
2 tablespoons butter (optional)
1-1/4 teaspoons salt
1-1/4 teaspoons sugar
1/4 teaspoon cumin
1/4 cup frozen peas
3 cups water
6 to 8 strands saffron

Wash and soak rice 45 minutes.

Add oil to saucepan and cook onions until golden brown.

Add butter, salt, sugar, cumin and peas. Cook about 2 minutes. Add the 3 cups of water and saffron and bring to boil; let boil 2 minutes.

Drain water from rice and add to mixture. Bring to boil and continue boiling, uncovered, until water level is below the rice and "holes," or indentations, appear in surface.

Cover saucepan; reduce heat to low. Cook 3 minutes.

Remove from heat and let stand another 3 minutes. Serve with a vegetable or a meat dish. Serves 6.

Approximate nutritional analysis, per serving (not including optional butter): 240 calories, 14 g total fat, 1 g saturated fat, no cholesterol, 500 mg sodium, 26 g carbohydrate, 1 g fiber, 1 g sugar, 2 g protein.

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