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Nov 03

Chicken Curry with Greens and Garam Masala

Holy moly. I didn't expect this to come out as good as it did. Used some grilled chicken from yesterday and served over basmati rice. Since the chicken was already cooked, I let it simmer 5 to 10 minutes instead of the 30. Damn it was good. :D

Ingredients:

  • 3.5-4 lb. chicken, cut into pieces
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne pepper
  • salt
  • 4 tbsp olive oil
  • 1 in. piece cinnamon stick
  • 6 whole cloves
  • 8 green cardamom pods
  • 1 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 2 medium onions, cut into chunks
  • 5 garlic cloves
  • 2 in. piece fresh ginger, peeled and cut in half
  • 1/2 firmly packed cup stemmed cilantro leaves
  • (or 1/4 cup dried fenugreek leaves)
  • 1 tbsp ground coriander
  • 1 tsp garam masala
  • 1 cup plain yogurt, whisked until smooth
  • 1 cup water
Directions:

  1. Combine the chicken, turmeric, 1/4 tsp of the cayenne, and 1/4 tsp salt in a large bowl and stir to coat well with the spices. Let stand while you make the sauce.
  2. Combine 3 tbsp oil, the cinnamon stick, cloves, cardamom, coriander, and cumin in a heavy-bottomed casserole over medium-high heat. Cook, stirring, until the cinnamon unfurls, 1 to 2 minutes. Ad the onions, garlic, ginger, and 1 tsp salt and cook, stirring, until the edges of the vegetables brown, 10 to 15 minutes. Remove the cinnamon stick and discard.
  3. Add the cilantro or fenugreek leaves, ground coriander, garam masala, and the remaining cayenne and cook, stirring, 1 minute. Transfer to a food processor and puree. Set the onion puree aside.
  4. In the same pan, heat the remaining 1 tbsp oil over medium-high heat. Add the chicken and cook, stirring, 2 minutes. Add the yogurt a tablespoon at a time, stirring well after each addition to completely incorporate the yogurt. Then cook, stirring, 2 minutes to dry out the mixture.
  5. Add the onion puree and the water, and bring to a boil. Turn the heat down and simmer, partially covered, until the chicken is tender, about 30 minutes. Stir every 5 to 8 minutes and scrape the bottom of the pan to keep the sauce from sticking. Uncover and cook 5 more minutes to reduce the sauce. Taste for salt and serve hot.



Source: Indian Home Cooking: A Fresh Introduction to Indian Food

Jul 13

Dinner + Blackberry Cobbler

Grilled chicken tenderized and coated in olive oil and secret spice. Potatoes, carrots, brussel sprouts, yellow onion slices, garlic, lemon wedges, rosemary, oregano, and thyme sprigs drizzled in olive oil and baked at 400F for 40 minutes. And then dessert...

I found this on the cover of the July 2008 Southern Living magazine and had to make it. I think I should have pulled it out of the oven about 2 minutes early, but it was tasty regardless.

Easy Blackberry Cobbler

Ingredients:

  • 4 cups blackberries and raspberries
  • 1 tbsp freshly squeezed lemon juice
  • 1 large egg
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 6 tbsp butter, melted
Directions:

  1. Preheat oven to 375F. Place 6 ramekins on foil lined baking sheet.
  2. Divide 4 cups fresh blackberries and raspberries between 6 ramekins. Sprinkle with the lemon juice.
  3. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit.
  4. Drizzle butter over topping.
  5. Bake at 375 for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes.

Serves 6
Source


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