Spices blend
in Zaffron’s curry

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Dishes prepared by Rukshana Khan of Zaffron Restaurant and Sky Ogata and Eric Yamaguchi of Big City Diner on "Hawaii's Kitchen" this week. The show airs at 5:30 p.m. Sunday on KHON/Fox.

Chicken Curry

Zaffron

3 pounds boneless/skinless chicken thighs
1/2 cup vegetable oil
1/2 medium onion, diced
3 ounces crushed tomatoes
2 tablespoons yogurt
1-1/4 teaspoon tumeric
1-1/4 teaspoon garlic
1/2 teaspoon EACH ginger, paprika and cayenne pepper
1-1/2 teaspoon salt
1/4 cup water
1-1/2 teaspoon garam masala

Remove fat from chicken and cut into 1-1/2 inch pieces. Wash and drain.

Cook oil and onions over medium heat until onions are soft and slightly brown.

Add remaining ingredients, except garam masala. Add chicken and mix well. Add water, stir well and cover. Cook 20 minutes, stirring occasionally.

Add garam masala and cook another 5 minutes.

Turn off heat and garnish with chopped Chinese parsley. Serve with rice or bread.

Big City Ribs

Big City Diner

4 pounds baby back ribs
1 large onion, thinly sliced
1 pound bacon, minced
>> Sauce:
3/4 cup ketchup
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
4 tablespoons soy sauce
1/2 cup brown sugar
1/2 cup guava puree
1/4 cup mango puree
1 tablespoon liquid smoke, in 3/4 cup water

Preheat oven to 350 degrees.

Lay onions and bacon on top of ribs.

Combine sauce ingredients and pour over ribs; cover with foil. Bake 2-1/2 to 3 hours. Finish by grilling until caramelized.

Nutritional information unavailable.

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