Category Archives: Indian

Chicken Curry Garden Stew

Chicken Curry Garden Stew

  • Servings: 6
  • Difficulty: easy
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Chicken Curry Garden Stew
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Indian food flavors are some of the most advanced and interesting in the world. A touch of curry can transform a chicken salad or even a deviled egg. Today is one of those chilly and dank days that is worthy of a hearty stew. Instead of a vegetable rich chicken soup, I am going to add some curry, soy, and coconut milk to make something a little different than the standard chicken stock or tomato based soup.

Ingredients:
Add the veggies and amounts that you have on hand or that you suits your palate
2 air chilled free range chicken breasts
1 onion diced
4 diced celery stocks
4 diced carrots
cherry tomatoes
broccoli
3 cloves of garlic minced
3 tbs of red curry paste
1 tbs of turmeric
1 cup chicken stock
1 can of coconut milk
1/4 cup tomato sauce
1 tbs Soy sauce
1 tsp Fish Sauce
Cayenne pepper
Turmeric
Dry Curry
Kosher Salt to taste
olive oil

Directions:
1. In a large pot add your carrots, onion, and celery to some oil and the curry paste and heat to medium to have them sweat for 5-7 minutes.

2. Cube your chicken and add it to the pot to cook through and then add the rest of the vegetables. Stir for about 5 minutes to soften the broccoli up.

3. Pour in the chicken stock and coconut milk and season with the rest of the ingredients. About 5 minutes before serving, tear the basil and add it to the stew. Enjoy.
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Coconut Curry Lime Chicken with Hot Broccoli

Coconut Curry Lime Chicken with Hot Broccoli

  • Servings: 2
  • Difficulty: easy
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Coconut Curry Lime Chicken with Hot Broccoli
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No surprise but I need to lose a little weight so you are going to get more waistband friendly recipes. I am not going strict clean/paleo or anything but more like weight watchers. It should be no surprise that more chicken, fish and veggies will be making the plate until I can button my pants with less effort.

I love green curry dishes that have that silky coconut milk with layers of green curry and vegetables. So when I saw a recipe for Coconut Lime Chicken it made me think of green curry. And when I read the ingredients, I spotted curry….sold! It doesn’t really taste anything like you might taste in a typical Thai green curry dish. The chicken is super moist and the sauce reduction helps carry that flavor to the rice. I also roasted up some broccoli as a side and used a little soy sauce and red chili flakes to flavor it.

Ingredients:
2 free range air chilled chicken breasts
Marinade and Sauce
1 can of coconut milk
1 lime juiced and zested
3 tbs of Soy Sauce (GF)
1 jalapeno sliced (seeds and all)
2 tsp of cumin
2 tsp of curry powder
2 tbs of olive oil

1 package of Rice
Broccoli
Soy sauce
Red chili flakes
cilantro

Directions:
1. Super easy. Make your marinade by mixing it all in a bag and add your chicken breasts. Marinate it overnight or at least for several hours.

2. Heat up your grill and grill pan to a medium high heat (300-400). Remove the chicken from the marinade and shake off the excess sauce/marinade. IMG_0510

3. Take the marinade and sauce and put it in a small pan and heat to a simmer. This can freak some people out but by getting it a boil and letting it simmer will kill the bacteria. IMG_0507

4. Preheat your oven to 350. Cut your Broccoli into bite sized pieces. Sprinkle a little soy sauce on them along with red chili flakes. Roast them for about 20 minutes while your chicken is grilling. IMG_0508

5. While your chicken is resting after it is cooked. Make your 90 minute rice in the microwave I cut the chicken and then poured the sauce over the rice and chicken. I garnished with cilantro.
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Abundantly Green Coconut Curry Slurry

Abundantly Green Coconut Curry Slurry

  • Servings: 2
  • Difficulty: easy
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Abundantly Green Coconut Curry Slurry
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Sometimes I feel like just jamming a bunch of vegetables down to make up for poor food choices. Jill was gone this evening so I decided curry. Over the weekend we went with some friends to a place called FT 33. It’s touted as one of the hottest restaurants in Dallas given its attention to local and farm to table. It’s one of those places that sits on the edge of snobby but worth the occasional splurge. Jill and I ordered their charcuterie board that had many smoked and aged meats along with pickled beets, green beans etc.. If you ignore the snob and admire the craft you can tell they put a ton of effort in that little bit of food.

I ordered chicken thighs in this coconut milk green sauce. It was super complex. I kept an eye on the kitchen and could see them pulling out all sorts of containers that each required countless hours to achieve a specific taste. A true recipe of thoughtful constructed flavors and textures. For that I give them huge kudos but the price for that level of effort can be steep for most of us.

All that to say, the sauce stuck in my head. I could see it was a blend of a coconut sauce and some green oils. So tonight in honor of that sauce I decided to use coconut milk, green curry and a ton of vegetables. Not nearly as complicated as FT33 but given the time I spent this dish was perfection. I will attempt to remember how I constructed it. Ive said it before but if you haven’t had green curry please try it. It’s just so darn delicious.

Ingredients.
1 chicken breast diced
4 green onions
1 bunch of spinach
handful of basil
1 bunch of cilantro
2 garlic cloves
1 jalapeno
1 green pepper diced
3 tbs of green curry paste
1 can of coconut milk
1 tbs of cumin
1 tbs of Kosher salt

Directions
1. I took the basil, cilantro, garlic and coconut milk in a blender and blended it smoothly. IMG_0335

2. I took a pan on medium low heat and added the mixture to it. I cut up the chicken, the peppers, onions and zucchini and added them to the pot. I also added the cumin an salt. I let that simmer for about 20 minutes.

3. Right before serving I added the spinach and cilantro. Soooooo good sooooo easy soooo green.
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Chicken Tikka Masala #3

Chicken Tikka Masala #3

  • Servings: 6-8
  • Difficulty: medium
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Chicken Tikka Masala #3
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There are many meals that I want to “master” or perfect. Chicken Tikka Masala is one of those. I’ve had a few that would unquestionably show up on my death row last meal menu. I just love all the things going on in a good one. It’s like a complicated Indian inspired pasta sauce. Burts of tart, tang, smoke and of course that beautiful slow heat make it irresistible to me.

For those who claim that they don’t like Indian food or “curry”, this dish can actually be 100% absent of actual curry. Mine has some but not that much. You should try it if you have never had it.

My last attempt at it was largely from Aarti’s recipe (foodnetwork) and it was really good but I can’t help to search on ways to improve or at least put my twist on the dish. So this time I pulled about four recipes that were highly rated. I highlighted ingredients that were absent from the other recipes and also circled the ones that were the same. My strategy was to create a base of ingredients and techniques that were consistent and then add to them unique ones from the other ones.

This turned out super. The use of lemon really really punched up the tang and gave it a brightness. Also the brine and broil on the chicken was most excellent. Most definitely will that be included in my technique going forward.

Ingredients:
4 Chicken Breasts (cut into bite sized pieces)
Add chicken thighs if your people like them
1 large onion (diced)
1 bunch of cilantro
6 cloves of garlic
1 lemon
4-6 Roma tomatoes
2 tbs of fresh ground ginger
2-4 serrano pepper
3 tbs of ghee
1 cup of heavy cream
1 28oz can of Tomato sauce or puree
2 tbs of tomato paste (optional)

Spices
4 tbs of Cumin
4 tbs of Paprika
2 tbs of ground coriander
3 tsp of tumeric
3 tsp of ground curry powder (optional)
1-3 tsp of cayenne pepper
2 tsp of Kosher Salt

Brine

2 cups of plain full fat greek yogurt
Spices mixed and toasted (above) set aside 4 tbs for sauce
6-8 cloves of garlic minced
2 tbs of mashed fresh ginger
1 tbs of Kosher Salt
Juice of 5-6 lemons
1/2 cup of water

Directions:
1. Make your spice mix and create your brine in a large zip-locked bag. Trim and cut your chicken into bite-sized pieces and add them to the bag and let it marinate for at least 3hrs. Better over night.
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2. When ready make the dish, preheat your oven on broil. Line a sheet pan with foil. Remove your chicken from the marinade and pat it dry as you can. Place it on the sheet pan along with your Roma Tomatoes, Serranos and broil until there is a char. I first put my pan on a lower rack (10mins) , removed any liquid, and put it up on the top rack and watched it until there were some charred ends. When done remove and set aside until time to add to your sauce.

3. Sauce. While my chicken was cooking, I started on the sauce by melting my ghee in a large pot (medium heat) and cooking my onions. I minced the ginger and garlic into a paste and added it for a minute or so. Now I added the remaining four tbs of the spice mix to “bloom”. Stir for about a minute. Now add your tomato sauce/puree and turn it to low and let it simmer and reduce for 30mins. I then added the roasted serranos and rough chopped Roma tomatoes and about 1/2 a bunch of rough chopped cilantro. Cook on low for another 30 minutes.

4. Now remove from the stove and let it cool a bit. CAREFULLY pour into a blender. I have a variable speed blender and I turned it on the lowest setting with no lid. If you lid the mixture and blend while it’s hot you will have a mess on our hands not to mention some burns. I was able to slowly blend this mixture until smooth.
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5. Pour the mixture back into the pot on the stove and warm it up to eating temperature. Add your chicken. Let it simmer for another 30 minutes or so. Remove from heat. Now stir in your cup of heavy cream. Taste. At this point you can add extra spices, juice of one lemon, and/or tomato paste to finish it off. I did the lemon and tomato paste. Serve with Naan bread and over rice with some fresh cilantro.
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Middle Eastern Chicken Kebobs, Turmeric Rice with Naan

Middle Eastern Chicken Kebobs, Turmeric Rice with Naan

  • Servings: 2
  • Difficulty: easy
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Middle Eastern Chicken Kebobs, Turmeric Rice with Naan
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So I made a homemade tandoor oven for summer kebab cooking. So on my first fire I went Middle Eastern and found a recipe from a delightful site called Once Upon a Chef http://www.onceuponachef.com/ by Jenn Segal. Not sure how I found her but she has some great looking food with great pictures.

Also when I watched the video to build my tandoor the guy was slapping dough on the inner walls of the pot to bake the Naan bread. So I wanted to try making some Naan bread and went to my favorite Indian chef Aarti Sequeira.

Finally I took my bone broth/stock and made a turmeric and saffron rice pilaf. I am going to leave that recipe off because it’s basically the same recipe I used prior but instead of water I used stock/broth and added some turmeric and saffron.

The chicken turned out great as did the Naan. I am not sure why I feel this way but when anything bread related turns out it feels like an accomplishment. Baking and breads remain mystical because of the steps and necessary measuring etc.

We enjoyed it with some Rahr beer brewed in Ft. Worth. I went with the Amber Red. Good stuff!!

Let’s cook
Ingredients
Kebabs
2 chicken breasts (cubed into large bite sized pieces)
1 cup of plain greek yogurt
juice of one lemon
5-6 minced garlic
1 tbs of paprika
2 tsp of cumin
2 tsp of cayenne
2 tbs of pickle juice
2 tbs of olive oil
1 tbs of Kosher Salt
1 tbs of Black Pepper

Naan by Aarti
1 tsp of dry yeast
2 tsp of sugar
2 cups of AP flour (sifted)
1/8 tsp baking powder
2 tbs of greek yogurt
2 tbs of olive oil
3/4 cup of warm water
Butter and salt for topping

Directions:
1. Best to marinate your chicken 24hrs. IF you can’t do your best to marinate it as long as possible. Take all your ingredients and mix them in a bowl. Taste it. Adjust as necessary. Cube your chicken and put it a bag or in a bowl and cover.
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2. Skewer your chicken and if you can leave a little room between each piece. Cook them in your homemade tandoor or grill if you don’t have a tandoor.

3. Naan bread. You need start this about 4hrs prior to eating because the yeast has to do its thing.
Take a bowl or measuring cup and fill it with 3/4 cup of water. Warm it up in microwave for 15 seconds. Add sugar and yeast. Stir and let it get frothy for 8 mins. IMG_9976

Take your other dry ingredients (flour, salt, sugar, baking powder) and sift into a large bowl.

Back to your yeast brew and wet ingredients. Add olive oil and yogurt to the yeast brew and stir to break up the yogurt. Now add to your dry ingredients and combine until you have a sticky mess.

I turn my oven on to 150 degrees for 30 seconds and then turn it off. It gets just warm enough and I cover my dough with plastic wrap and a towel and put it in the oven (Turned off). Just a shot of heat in there. Let it sit for 4 hours.

When ready to make it split this dough into six equal pieces. When ready to make use a cast iron skillet or your tandoor and roll each piece out to about 1/4 inch thickness and slap it on the wall or cast iron. It will bubble up a bit and should be ready to eat after 3-4 minutes. Top with butter and a little pinch of salt.
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Chicken Tikka Masala #3

Chicken Tikka Masala #3

  • Servings: 3-4
  • Difficulty: easy
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Chicken Tikka Masala #3

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Still on my quest for the best Tikka Masala. I saw this one from Kevin Townsley on Food 52 and it like I have said before most recipes for Tikka Masala have similar ingredients. So it’s those few extra techniques and seasoning amounts that make a difference. A few things that jumped out from his recipe were the cloves and caramelized onions. He was very emphatic about cooking them for 20mins. When a cook calls out a step and underscores its importance, you had better take note that they likely found “it”.

This was a good one and certainly I will take a few of the techniques as I continue on my quest. I did bump up the heat with 3 Serrano peppers which was probably a little over the line for many peoples tastes. The spices and chicken were all on point. I am my worst critic and while eating I am always thinking how can I make this even better and here is what I am going to try next time. I want to bump up the tomato profile so I will add a small can of tomato paste and I will let that simmer and reduce longer before adding back the cream and chicken.

Love this stuff.
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Adapted Kevin Townsley of Food52.com
Ingredients:
Tikka Marinade
2-3 Chicken Breasts cubed into bite sized pieces
1 cup Plain Bulgarian Yogurt (or Greek)
Juice of half a lemon
1 tbs ginger minced
3 cloves of garlic minced
2 tsp ground cumin
2 tsp garam masala
2 tsp cayenne
8 whole cloves
2 pinches of black pepper
2 pinches of Kosher salt

Sauce
1 large onion sliced in thin ribbons
4 cloves of garlic finely minced
3 Serrano chilies roasted (seeded and minced)
28-ounce can San Marzano whole peeled plum tomatoes
1 cup heavy cream
1 tbs ground cumin
2 tsp paprika
1 tbs garam masala
Kosher Salt to taste

Basmati Rice
Naan Bread
Cilantro
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Directions:
1. Dice and trim your chicken. Mix the marinade together with the chicken. Marinate for at least 24 hrs.

2. Turn on your stove and char your Serrano peppers until their skin is black and put into a bowl and cover with plastic wrap to steam them so the outside comes off easily.

3. In a large pot of an oiled pot (2-3 tbs) on medium heat. Add your sliced ribbon onions and Kevin suggests 20mins with constant stirring. He claims it’s the secret so I did it just as he directed.
-When you onions are done, add your garlic and chilies and let them sweat out for 2mins.
-Add your spices and let them release their flavors (1-2mins)
-Pour in your canned tomatoes and let this simmer.
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4. Take your marinated chicken and shake off excess marinade and grill it (either outside or on grill pan inside). Put a char on the chicken and set it aside.
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5. Back to the sauce, remove from heat or at least turn it all the way down. Add you cream and stir for a few minutes. Salt, pepper and season accordingly and stir in the grilled chicken and let all flavors meld. Remember the chicken has been marinated already so it will add flavor. Just bring it up as you get your seasoning right.

6. Stir in cilantro and serve over rice with Naan bread.
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Chicken Tikka Masala #2

Chicken Tikka Masala #2

  • Servings: 4
  • Difficulty: easy
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Chicken Tikka Masala #2
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I am still on the search for the best recipe for Chicken Tikka Masala. There is a joint here in town that has a magical sauce. I have been chasing it. I just love this stuff.

To those who are heavy into Indian food I know this is the equivalent to something like a California Roll in sushi terms but I still like it. On the other hand, those of you who think you don’t like Indian food you should dip your toes into these waters. Chicken Tikka Masala is a distant cousin to Italian’s creamy tomato vodka sauce or France’s tomato soup. There isn’t any curry in it for those who are curry concerned. All that said it is spicy but in the best of ways…. slow creamy heat that just builds into a perfect eye and lip sweat.
Serve over steamed rice with warm naan bread. It’s spicy, creamy, “tomatoy”, smokey goodness.

Adapted the sauce from the lovely Aarti Sequeira, FoodNetwork.

Ingredients:
2-3 Boneless Skinless Organic Chicken breasts and thighs
Marinade
1 cup of fresh yogurt
1 tbs of lemon juice
1 tbs of fresh minced ginger
1 tbs of minced garlic
2 tsp cumin
2 tsp black pepper
1 tsp of cayenne pepper
1 tsp of fresh cinnamon
1 tsp of Kosher Salt

Sauce
6-8 cloves of minced garlic
2 inch knuckle of fresh ginger
3 dried serrano peppers (remove the seeds to decrease spice)
8 oz of fire roasted tomatoes
8oz of water
1 heaping tsp of Garam Masala
2 heaping tsp of Paprika
pinch of cumin
2 tsp of Kosher Salt
Black Pepper

1 tbs of butter
1 cup of heavy cream
cilantro to top

Directions
1. Cube your chicken into bite sized chunks and add to a Ziplock with the marinade ingredients. 24 hrs.

2. Heat up a grill pan or outdoor grill to medium heat and cook your chicken. (discard marinade). Set aside
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3. Add everything in the second section into a food processor and blend for 6-7 minutes…
Pour this mixture into a pot with the butter and simmer for 15mins. Then add your grilled chicken and let it meld with the sauce for about 10-15mins. Watch and add water as necessary. Finally add your cream and cook for 10mins.
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With Cream
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Serve hot over steamed rice topped with fresh cilantro and accompanied with oven warmed naan bread.
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