Ingredients

For the Dry Masala—

Toast in Dry Saute Pan:

2 T. cumin seeds

1 T. coriander seeds

2 t. fenugreek seeds

1 t. fennel seeds

1 t. cardamom seeds

Grind Toasted Spices, then Add:

1 T. ground turmeric

For the Coconut Rice—

Simmer:

1 ¹⁄₂ cups basmati rice, rinsed

1 ¹⁄₂ cups water

1 can (14 oz.) unsweetened coconut milk

1 T. sugar

¹⁄₂ t. salt

For the Chicken Curry—

Blend for the Wet Masala:

12 cloves garlic

1 ¹⁄₂ inch piece fresh ginger, peeled, sliced

2 fresh serrano chiles, stemmed and seeded

Fry in 1/2 c. Vegetable Oil; Remove:

1 cinnamon stick

7 - 8 whole cloves

Add and Saute:

4 cups yellow onions, chopped

2 bay leaves

2 dried red chile peppers

Add and Fry:

2 T. dry masala

Wet masala

Stir in; Cover and Cook:

2 lb. boneless, skinless chicken thighs, cut into 2

2 cups Roma tomatoes, chopped

2 t. salt

Off Heat, Stir into Curry:

3 cups spinach, cleaned and torn

1 T. dry masala

Serve Curry with Coconut Rice.

Ingredients

For the Pistou —

Blend in a Food Processor:

6 large garlic cloves

2 cups fresh basil leaves, packed

¹⁄₂ cup Parmesan, grated

¹⁄₄ cup olive oil

¹⁄₂ t. kosher salt

¹⁄₂ t. crushed red pepper flakes

For the Pesto Mayonnaise —

Stir Together:

¹⁄₄ cup mayonnaise

1 T. pistou

For the Onion Relish —

Combine:

1 cup red onion, thinly sliced

2 T. olive oil

1 T. red wine vinegar

1 t. chopped fresh oregano

Salt and pepper to taste

For the Sandwich —

Prepare:

1 1-lb. loaf of bread

6 oz. provolone, thinly sliced

4 oz. coppacola or deli ham, thinly sliced

4 oz. salami, thinly sliced

1 cup arugula, stemmed