Dinner, Indian, Poultry, Savory

Tamarind Chicken

image

Years ago, it took three friends to convince a certain Irish man to try Indian food.  Trying to make the distinction between spicy and spiced is always a challenge–till you try it.  Needless to say, the Irish man is now a convert.  He now enjoys Indian food and has a variety of chillis in his pantry.  So the dish that he tried was Tamarind Chicken.  Traditionally a South Indian dish, it has several varieties.  Some are more spicy, some more tangy and creamy.  I did not grow up eating this variety of curry so I created my own version of it.  He liked it.  WIN!  Hope you and your family like it too.

Ingredients:

5 chicken breasts, cubed

1 inch of ginger, peeled and cut into chunks

1tbsp of minced garlic (2-3cloves)

2 quartered onions

2 tomatoes

1 jalapeno

1 tsp of mustard seeds

1tsp of fenugreek seeds

1 Bay leaf

3-4 whole cloves

3-4 whole cardamom pods

2 tbsp of tamarind paste, dissolved in 2cups of water

0.4oz of Berbere spice blend (from rawspicebar–refer to image for spice blend)

2 tbsp of canola/vegetable oil

salt to taste

honey/sugar to reduce spicy-ness (optional step)

Method:

Blend ginger, garlic, jalapeno, tomato and onions.

imageimageimage

Heat oil in a pot, and add the mustard, fenugreek, cloves, cardamon to pot and wait for them to start popping in the hot oil

image

Then add the onion-tomato paste from the blender.  Then add the berberre spice blend.

 

Cook then spices, stirring often, till the raw smell has cooked off and it turns a deep red color.

image

Add the chicken and saute for 5-10 mins

Add the tamarind paste in water

Cook till the sauce thickens, on medium-ow heat for 30 mins

 

Taste to adjust salt and seasonings.  You might want to add more spice, or if it is too spicy you can add a tbsp of honey or sugar.

Serve hot with Naan or basmati rice.

image

 

Classics, Comfort food, Indian, Poultry, Savory

Murgh Saagwalla ( Spinach and Chicken Curry)

OLYMPUS DIGITAL CAMERA

This is the meal I want on my death bed.  Palak or Saag in Hindi means Spinach and there is a place back home that makes the best Palak Panner (Indian cheese).  This is a traditional North Indian dish and every family has there own variation—like any traditional dish.  My mother has her own take on it (maybe I will try it soon) but this is a recipe from Madhur Jaffery.  It tastes really good—it is a little involved, but is vary flavorful and please don’t be afraid, you can completely control the spice level according to your families’ taste.  So here we go !

Ingredients:

1lb of chicken cut into pieces

2 chopped tomatoes

16 oz of drained, chopped, frozen spinach

OLYMPUS DIGITAL CAMERA

To Fry:

1 medium onion sliced

To Blend:

2 chopped onions

2” piece of ginger

4 garlic cloves

Seasoning the oil:

2-3 Tbsp of vegetable oil

5 cardamom pods

1 cinnamon stick

Other Spices:

2 tsp coriander

1 tsp cumin

½ tsp cayenne pepper

6 tbsp of plain yogurt

Salt to season.

Method:

Heat a 1tbsp of oil in a pot and fry sliced onions till golden and set aside.

OLYMPUS DIGITAL CAMERA

In the meantime blend onions, ginger and garlic.

In the same pot where you fried the onion, add the remaining oil and the whole cardamom pods and cinnamon stick.

Add the blended onion mixture and sauté till the raw smell in gone and the paste turns pale brown.

Add cumin, coriander and cayenne and sauté till golden brown.

Next add the yogurt, 1 Tbsp at a time and slowly stir the mixture till all the yogurt is added the sauce come together .

OLYMPUS DIGITAL CAMERA

Next add the tomatoes, spinach, chicken.

OLYMPUS DIGITAL CAMERA

Season with salt and cover with water and allow to simmer on medium heat for 30 mins till the water evaporates and the sauce thickens.

Serve piping hot with flatbread or basmati rice !