jamie oliver's chicken korma. yum.

serves 4-6 (it makes quite a lot, really)

for the curry paste (if you don't want to make your own, he suggests patak's):
2 cloves of garlic
thumb-sized piece of ginger root
1 1/2 t. cayenne pepper
1 t. garam masala
1/2 t. sea salt
2 T. peanut oil
1 T. tomato paste
2 fresh green chilis (i used serrano)
3 T. unsweetened shredded coconut
2 T. almond flour (i used whole wheat b/c that's what i had)
small bunch of fresh cilantro

spices for toasting:
2 t. cumin seeds
1 t. coriander seeds

first peel the garlic and ginger. put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat. Add the toasted spices to a pestle and mortar and grind until fine, or put them in a food processor and whiz to a powder (i did the latter). Either way, when you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.

Now, the chicken korma itself:
1 3/4 lbs. boneless, skinless chicken breasts
2 medium onions
optional: 1 fresh green chile
thumb-sized piece of ginger root
small bunch of fresh cilantro
1 15oz. can of garbanzo beans
peanut or vegetable oil
pat of butter
1/2 c. korma paste (patak's or homemade)
1 14oz. can of coconut milk
small handful of sliced almonds (i didn't have these)
2 heaped T. of unsweetened shredded coconut
sea salt and freshly ground black pepper
natural yogurt
lemon

To prepare:
cut chicken into approx. 1 inch pieces. peel, halve, and finely slice your onions. halve, seed, and finely slice the chile if you're using it. peel and finely chop the ginger. pick the cilantro leaves and finely chop the stalks. drain the garbanzo beans.

To make your curry:
put a large casserole-type pan (i used a large frying pan with high sides) on a high heat and add a couple of lugs of oil. add the onions, chile, ginger, and cilantro stalks with the butter. keep stirring it enough so it doesn't catch and burn but turns evenly golden. cook for around 10 minutes. add the curry paste, coconut milk, half your sliced almonds, the drained garbanzo beans, unsweetened shredded coconut, and sliced chicken breasts. half fill the empty can with water, pour it into the pan, and stir again. bring to a boil, then turn the heat down and simmer for 30 minutes with the lid on. check the curry regularly to make sure it's not drying out, and add extra water if necessary. when the chicken is tender and cooked, taste and season with salt and pepper--please season carefully.

To serve your curry:
serve with rice. add a few spoonfuls of natural yogurt dolloped on top, and sprinkle over the rest of the sliced almonds. finish by scattering over the cilantro leaves, and serve with lemon wedges for squeezing over.

Enjoy! I surely did.

Indian Peach and Tomato Chicken

Makes 4 to 6 servings

It may seem like an odd pairing, but the tangy tomato and lime juice, the sweet ripe peaches, the onions, and the hot green chile peppers all balance out, and the spices weave their own special magic in the dish. (The writer's gloss, not mine. I would say: damn tasty!)

6 to 8 quarter-size slices peeled fresh ginger
2 large cloves fresh garlic, peeled
1 to 3 fresh green chile peppers, such as serrano, stemmed
6 large ripe peaches, peeled, pitted, and coarsely chopped
1 large tomato, coarsely chopped
3 tablespoons peanut oil
2 large onions, finely chopped
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon garam masala + 1/4 teaspoon for garnish
1/2 teaspoon coarsely ground black pepper
1 teaspoon salt, or to taste
1 (2 1/2 to 3 pound) chicken, skinned and cut into serving pieces (discard back and wings)
2 teaspoons fresh lime juice
1/2 cup finely chopped fresh cilantro, including soft stems

1.) In a food processor, process together the ginger, garlic, and green chile pepper until minced. Then add the peaches and tomato and process until pureed.

2.) Heat the oil in a large non-stick wok or saucepan over medium-high heat and cook the onions until browned, about 10 minutes. Add the coriander, cumin, 1/2 teaspoon garam masala, black pepper, and salt.

3.) Add the chicken, mix in the pureed peaches and tomato, and cook over high heat the first 5 to 7 minutes, then over medium-low heat until the chicken is tender and most of the juices evaporate and a thick sauce clings to the chicken.

4.) Add the lime juice and 1/4 cup cilantro during the last 5 minutes of cooking. Transfer to a serving dish, garnish with garam masala, and serve.

Radish Curry

caleb's roommate john michael made up this dish. it's one of our favorites! sorry there are no measurements. do it to taste.

cut up:
a bunch or two of radishes, slivered
1/2 medium onion, chopped finely

Heat 2 T. oil (veg or peanut. not olive)
add mustard seeds cook until they pop
add 1 T. minced curry leaves

add the onion and cook until brown. add salt
add minced garlic and turmeric

add radishes. cook until they turn color.
put on lid and simmer until consistency turns mushy. the radishes will keep their form though. this will take a while. once they're mushy, bring heat up until radishes brown.
add 1 T. curry leaves

Saag Paneer (spinach w/ cheese)

Annemarie requested this recipe and I thought I'd post for all. This is the best saag I've ever made. The recipe I used was really unclear and i didn't actually follow it all -- but I guess that's nothing new!

**You'll need one small square of paneer which can be bought of homemade. See recipe below. If you decide to make your own paneer -- and I recommend you do -- start it ahead of time. It takes about an hour of draining.

To make the Saag
Start by putting the following into a pot and boiling for 10 minutes (I covered the pot):
1 large onion
1 lb spinach, roughly chopped
4 quarter-sized slices of ginger
3 large garlic cloves peeled
1/4 cup water

Let cool a bit and pulse in food processor then return to pan. Don't get it too smooth. You want some chunks left. Put spinach mixture back in pot and add:
1/4 cup yogurt
Don't let the yogurt get too hot too fast and curdle. Thats prob why you're supposed to let the spinach cool before processing?

Heat up a saute pan, then add:
2 T. vegetable oil
1 T. melted ghee (you can use butter in a pinch)

Add the following and fry for 1-2 minutes:
2 cinnamon sticks
5 cracked-open cardamon pods
1 (1-inch) piece ginger peeled and cut into matchsticks

Add the following and fry for a few seconds:
1 T. ground coriander
1 tsp. garam masala
1 tsp fenugreek leaves (didnt have it so omitted)
1/2 tsp salt
1 clove minced garlic

At this point, you are supposed to clear out the pan and add more oil to fry some chilis. It seemed like a ton of oil to me already, so I just took out the cinnamon and spice 'chunks' from the saute pan and put them in a little bowl on the side. I left the oil mixture in the pan and fried up 4 dried red chili peppers (like chili de arbol). The chili peppers should be really dark, and look kind of burned.

Add the contents of the bowl/pan and the saute into the spinach and stir gently. Don't overmix it.

Add chunks of paneer that have been fried in a bit of oil. Or don't fry it. It's good either way. Serve with basmati rice.


To make paneer
This is a good tutorial but I add a little more yogurt than the recipe recommends.

Cliff's Notes version here: Bring 1/2 gallon WHOLE milk to a boil, then add about a cup WHOLE yogurt.

Stir until the milk and yogurt curdle, about two minutes. Add a pinch or two of garam masala, cumin and salt (all are optional). For saag I usually leave it unsalted and fry in oil and salt afterwards.

Pour the mixture in a strainer lined with cheese cloth. Gather up ends of cheesecloth and tie it on to the faucet for about 1/2 hour to let it drip out. Form the cheese into a flat/squarish ball in cheesecloth and let sit between two plates and balance a big pot of water on top to continue to squeeze out moisture, about 1/2 hour. Unwrap. Cut. Eat.

Dal: The very best

Caleb's old roommate John Michael makes kick ass Indian food. He made a million batches of this recipe for our wedding reception, God bless him. This is the only dal I make anymore. 

I personally think that spice batch #4 (especially the fresh curry leaves and asafoetida) is what makes this such a stand out winner. That said, I've made it before without all the right spices and it's still delicious!


Yellow Mung Beans with Fresh Curry Leaves

1 cup of split mung dal (you can use anything...I made some last night with toor dal)
1/4-1/3 cup chopped cilantro

Spice batches

#1
1/4 tsp tumeric
3/4 tsp salt

#2
4-6 chile de arbol(dried chiles)

#3
1 tsp black mustard seeds
1/2 tsp cumin seeds

#4
2-3 tbps curry leaves minced (fresh)
1/2 tsp ground fenugreek
1/8 tsp asafoetida (I like more...)

#5
1/4 tsp ground paprika


1) Rinse dal in cold water until water runs clear. Place in pot with 3 cups of water and spice batch #1. Bring to a boil. Reduce to medium. Heat until the foam rises, then reduce heat to low. You want a steady simmer. Stir occasionally. If water gets too low, add more....1/2 cup at a time. The consistency should be smooth and slightly soupy. Once finished, fold in cilantro and heat 2 mins more.
Remove from heat and cover.

2) Heat 2 tbps oil (or ghee) in small nonstick pan. Once oil is ready, add spice batch #2. Shake the pan until peppers turn dark red.

Add spice batch #3. The seeds will pop and splutter (30 secs). Watch out! (If they don't, you need to raise the heat.)

Add spice batch #4. Keep stirring until spices change color. (1 min) Don't let it burn.

3) Remove pan from heat. Add spice batch #5. Stir then add to dal. Lightly stir into dal. (i.e. don't go crazy and stir like you're beating an egg.....one quick turn....like mixing a cocktail.)

This recipe does NOT do well when doubling. I make two batches and freeze one. It freezes great.

Spoon dal over a plate of rice for a hearty meal. Top with raita and serve as a soup. Or serve as a side to any Indian dish.

Simple Dal

We've made a lot of this lately. It is great the first day and even better the second. And it is cheap and super quick to make. I've frozen bags of this for Kyle to bring to work for lunch. And it is very easy to double.

1 c. dried red lentils
2 t. ground ginger
1 T. minced garlic
4 cardamom pods (I got mine in the Whole Foods bulk spices)
1 T. mustard seeds
2 whole cloves
1 t. black pepper
salt
2 T. butter

Combine lentils, giner, garlic, cardamom, mustard seeds, cloves, pepper in saucepan and add water to cover by about 1 inch. Cook at a steady simmmer until the lentils are quite soft-- about 20-30 minutes, salting when they soften.

Remove cloves and pods, stir in butter. Taste and adjust salt if needed. Serve over rice.

Tomato and Egg Curry or "Eggs Floating in Red Gravy"

I made a yummy tomato curry for the first time last night. It almost tasted like the real deal indian food, which my indian food rarely does. i think fresh curry leaves make a difference. i'm always surprised by how cheap it is to cook indian food! granted, i have a lot of the spices needed, thanks to sarah who gave me lots of her indian spices. but indian markets usually have really reasonable prices. indians have mastered the art of making yummy food with few resources.

1.5 pints tomato juice (i used an entire 32 oz bottle, who uses tomato juice for anything else. no leftovers please!)
2 oz. coconut cream (i used about 1/2 - 3/4 cup whole coconut milk instead)
4 Tbsp gram flour (never used it before but its cheap at an indian market)
3 tsp garam masala (2 tsp of that was supposed to be kashmiri masala but i couldnt find it)
salt to taste and 1/2 tsp sugar

2 tsp each of sesame and veg oil
1 tsp cumin seeds
4 whole dried red chilies
6 curry leaves
4 cloves garlic, sliced
1/4 tsp asafoetida

4 hard boiled eggs
browned onions and cilantro for garnish

mix first 6 items in a pot and gently heat until coconut has dissolved.
in frying pan heat oils and fry remaining ingredients except eggs and garnish.
when the garlic slices are a deep golden brown (best to let this mixture get SUPER brown), pour everything over the tomato mixture and cover to allow the spice aroma to infuse.
reheat gently, float eggs on top and garnish with browned onions and cilantro and serve hot over basmati rice.

i also added 1 cooked cubed baking size potato, peas and green beans for more veggies.

masala corn on the cob with chili aioli (sauce)

this is a recipe for a killer dry rub and creamy sauce for corn on the cob. we first tried it at an indian food class last summer, and have been crunching our cobs (?) this way since. the chef, who cooks at the indian oven, says this is a common street snack, "equivalent to hot dogs" in mumbai. de-lish.

Masala Corn on the Cob with Chili Aioli (aioli = a mayo-based sauce with garlic)

To prepare the aioli, mix the following in a food processor or blender:

- 1 jalapeno pepper, chopped finely with seeds left in
- 1/2 teaspoon chili flakes (or chili powder or cayenne pepper)
- 1 teaspoon minced garlic
- 1/2 cup mayonnaise
- sugar to taste (I usually end up adding a tablespoon or two to offset the heat of the pepper and the tart mayo)
- salt and pepper to taste
- thin to a nice saucy texture with a little chicken stock or water

Serve the aioli on the side of sweet corn prepared this way:

- ears of sweet corn (recipe is for 2 ears, but actually goes much farther, i usually have lots of aioli and chili mix left over)
- melted butter to brush
- 1 lime (for 2 people, so multiply according to your guests)
- 1 teaspoon chili powder and 1 teaspoon coarse salt, mixed in a small bowl

Cut the limes in half down the middle. Brush ears with butter, dip the wet side of the lime into the salt and chili mix, and rub on the ears, squeezing out the lime juice a little as you go. Drizzle the aioli over the corn. Sigh with happiness and contentment.

p.s. it's spiceeeey for lightweights like me. keep an ice tea handy. also, the chef suggested that the aioli recipe is also good with chicken or seafood.

Recreating Darby’s Indian-style going away party

Divide the following components among all who attend. It’s a party folks -- everyone should contribute something.
--The following Indian recipes
--Naan from an Indian restaurant because nobody wants to make that stuff and Indian food can’t be eaten without it.
--The wine
--The scotch
--The ambiance
--The entertainment

Light candles. Put some music on. Push all the furniture to the corners of the room. Spread a big Indian bedsheet on the floor. Everyone sits on this blanket, cross-legged with a plate of food and a glass of wine. Water is optional. Eat heartily with your hands…no, your hand. The right one! The right hand; this is very important.

Eat all the food that will fit in your belly. Drink lots of wine with the food. When you can’t eat anymore, take a swig of scotch. It will burn the food fat or something like that (or so Darcy says). Eat and drink some more. Repeat. Repeat.

Read good poetry, everyone should take a turn. The musicians will perform a few songs next. Everyone must clap loudly.

Walk over to Mark’s in Dundee for some dessert, preferably the bread pudding (although Darby would likely recommend the chocolate mousse). Steer away from the coffee if you can; it’s lousy. And cold. But then, you should probably just go for it. Dessert is nothing without coffee. Even if it’s bad coffee.

Remember the evening for years to come -- you won’t be able to help yourself.

Saffron Rice
3 cups chicken broth
1/8 – ¼ tsp saffron thread
½ medium onion, chopped
2 cups basmati rice

Cook onion until it is soft in a little oil. Add chicken, brown and rice. Bring to a boil and simmer for 20 minutes. Daph uses the rice cooker to make this. Brown the onion then dump everything else and turn the sucker on. Eat this rice with the Egg Curry, Sag Paneer or Chicken Curry recipes. Or all three!

Chicken Curry (crock-pot dish)
Makes 4 servings
3½- to 4-quart cooker

1 lb. boneless, skinless chicken breasts, trimmed of fat and cut into 1-inch cubes
4 medium onions, halved lengthwise and thinly sliced
4 cloves garlic, minced
1 tbsp. low-sodium soy sauce
1 tsp curry powder
2 tsp. chili powder
1 tsp. turmeric
q tsp. ginger powder
1 tbsp peanut oil
1/3 cup water

Mix the chicken, onions, garlic, soy sauce, curry, chili, turmeric, ginger, oil and water n an electric slow cooker. Cover and cook on low until the chicken is tender and cooked through, 7 to 9 hours. Serve the chicken over hot basmati rice.

Creamed Curried Spinach with Cheese (Sag Paneer)
½ c. water
1 lb. fresh spinach, washed, de-stemmed, coarsely chopped (sometimes I use frozen)
3 T butter
1 T finely chopped ginger
½ c. finely chopped onion
1 tsp. salt
¼ tsp. ground cumin
¼ tsp. turmeric
½ tsp. ground coriander
½ tsp. garam masala
1 cup cheese (paneer), cut into 1-inch cubes
the recipe doesn’t call for it, but I also use some red cayenne pepper to spice it up.

Combine ½ of the water and a handful of the spinach in a blender. Blend at high speed for 30 sec. Keep adding spinach until about half is blended. Add a little more water, if necessary, to puree.

In a large skillet, heat the butter over moderate heat. Add the ginger and sauté for one minutes. Add the onions and salt and continue sautéing for 5 more minutes.

Stirring after each addition, add the cumin, turmeric, coriander, and garam masala. Then stir in the leafy and pureed spinach. Reduce heat and cook mixture uncovered, for 20-30 min. Most of the liquid should evaporate. At the last minute, gently add the paneer. Serve hot.

***Paneer (cheese)
For the cheese, you can use any white cheese. But I discovered that it’s super easy to make the real deal Indian paneer. You just have to plan ahead a little.

6 cups whole milk
2 cups whole yogurt

Pour milk into a deeeeep pot (room to boil) and cook it to boiling, stirring almost constantly so it doesn’t scorch. after the milk boils, add the yogurt and continue to cook and stir. this gets a little gross….it will form curds and a greenish liquid will separate from the curds. this takes a couple minutes of cooking.

Pour the curds and green crap (is this called whey? like little miss muffet?) into a cheesecloth lined colander. Drain until the cheese cools and can be handled. ball up the cheese in the cheesecloth and squeeze out excess liquid. Twist it up tight and put a rubberband on it, then tie the ball to the sink faucet and let it drain for about half an hour. take off the rubberband and form into a block then put the block of cheese between two plates and put something heavy on top (like a pot of water, which is tricky to balance but can be done) for about an hour or so. Drain liquid off plate occasionally (if there is any. I usually try to squeeze all the liquid out and even use a paper towel to blot it out of the cheesecloth before I form the block. cause I think that liquid is disgusting don’t want it to touch my cheese for a long time). Cut it up and, voila! CHEESE.

Also, you can add salt and/or cumin after you add the yogurt if you want. But I usually keep it plain, cause the saag is already salty and savory enough for my taste. the blandness of the cheese helps to balance it out.

Egg Curry (Anda Kari)
Serves 4

In frying pan, sauté in 2 T. oil:
2 large onions, chopped
2 cloves garlic, minced

When onions are transparent add:
1 tsp. ground turmeric
1 tsp. ground ginger
1 tsp. ground cumin
1 tsp. paprika
1 ½ tsp ground coriander
½ tsp. salt
¼ tsp. ground red pepper
1 tsp. garam masala
Fry for 1-2 minutes

Add 1 ½ cup tomatoes (fresh or canned, I used chopped canned).
Cover and simmer until thick, about 20 minutes.

Add 4-6 eggs, hard-cooked and cut in half.

Simmer 5 min. Serve over rice with chutney on side.

Cucumber Raita
½ tsp. ground cumin (or cumin seeds)
½ cup plain yogurt
¼ tsp. salt
freshly ground pepper
1 medium cucumber (about ½ lb)
1 green onion, thinly sliced
1 tbsp. chopped fresh cilantro

In a small frying pan, toast cumin over medium heat until fragrant and lightly browned, about 30 seconds. Transfer to medium bowl, add yogurt, salt and pepper, stir well. Peel cucumber and cut in half lengthwise; scoop out seeds with teaspoon and discard them. Slice cucumber lengthwise into ½ inch strips and then crosswise into small cubes and add to bowl, along with green onions and cilantro. Stir to combine well. Cover and chill until shortly before serving time, makes about 1 ¼ cups.

sorry this is such a long post! i hate long posts.