Tag: #curry
Good Morning Mr. Phoods (Cilantro Chutney Chicken Curry)

Good Morning Mr. Phoods (Cilantro Chutney Chicken Curry)

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Good morning Mr. Phoods:

The dish you are about to take-on requires that you answer the following questions.  Your answers will determine whether you should proceed with this post or not.

Do you like cilantro?

What does cilantro taste like to you?

If you answered NO and it tastes like soap exit NOW by clicking on MII consolation 

If you answered yes and yumminess, I LOVE cilantro…your mission, should you decide to accept it, will be to run to the store for cilantro, boneless chicken, peanuts, garlic, and onions and make this dish. As usual, if you or any other MII fans (Made In India) should be caught while making this dish you will be required to….invite me over for dinner. If not, the secretary (again me) will disavow any knowledge of you.

Yes, Meera Sodha’s Cilantro Chutney Chicken from her book Made In India is that good.  It inspired me to create this homage to one of my all-time favorite TV shows.

Start by making the chutney.  It’s sweet from the brown sugar, aromatic from the cilantro and tangy from the lemon juice. The peanuts give it body.  If you have extra after making the chicken, spread it on some naan or crackers. Delicious. the chutney can be made in a blender.  If it seems too thick thin it with a bit of water.

This cilantro chicken curry is very user-friendly. Despite being a newbie at cooking Indian cuisine, this dish was not intimidating, it was in fact very “doable” and takes just minutes to prepare. Saute boneless chicken with onions and a paste made of peppers, garlic, and ginger.  Add the cilantro chutney and simmer until the chicken is tender. Top with the reserved onions that have been caramelized to a deep rich toasty brown. This dish is absolutely delightful.  Every bite is a flavor explosion.  Served on top of fragrant basmati rice and garnished with cilantro leaves, its a great one pot meal perfect for a weekday dinner.

Quick, easy…Mission Possible…completed.  Signing off.

 

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Good Morning Mr. Phoods (Cilantro Chutney Chicken Curry)

Ingredients

Cilanto Chutney Chicken Curry

  • 2- inch piece of ginger peeled and roughly chopped
  • 6 cloves of garlic roughly chopped
  • 3/4 fresh green chili roughly chopped (seeded if you prefer less heat)
  • salt
  • 2 tablespoons canola oil
  • 2 onions finely sliced
  • 1 3/4 pounds skinless boneless chicken thighs, chopped into 3/4 x 1-inch pieces
  • 6 tablespoons cilantro chutney recipe follows

Cilantro Chutney

  • 4 ounces cilantro
  • 2 ounces peanuts unsalted and unroasted
  • 4 tablespoons lemon juice
  • 1 teaspoon salt
  • 4 teaspoons brown sugar
  • 1/4 teaspoon ground turmeric
  • 2 to 3 small fresh green chilis roughly chopped (seeded if you prefer less heat)

Instructions

Chicken Curry

  • Throw the ginger, garlic, and green chili into a mortar and pestle, along with a pinch of salt, and bash up to a coarse paste.
  • Put the oil into a wide-bottomed, lidded frying pan on a medium heat. When it’s hot, add the onions and fry, stirring occasionally, for 6 to 8 minutes, until they are starting to turn golden. Transfer half of the onions to a bowl and put to one side.
  • Add the ginger, garlic, and green chili paste and cook for around 3 minutes. Put the chicken pieces into the pan, sear them on all sides and add the chutney. Stir the chutney, pop the lid on, and turn the heat down to medium-low. Cook for around 15 minutes until the chicken is cooked through and tender.
  • In the meantime, transfer the onions from the bowl into a small frying pan and continue to cook them on a medium heat for another 10 to 15 minutes, until they are dark brown, soft, and sweet, then take them off the heat.
  • Add 1/2 teaspoon of salt (or to taste) to the chicken little by little, until it tastes just right, then take it off the heat.
  • Scatter the caramelized onions over the top of the curry just before serving. Serve alongside some steaming hot basmati rice or a pile of hot, homemade chapatis.

Chutney recipe instructions:

  • To wash the cilantro, fill a bowl full of cold water and put the cilantro in it. Move the cilantro around in the water, then take it out and shake off the excess water.
  • Roughly chop the stems and leaves and put them in a blender. Add the peanuts, lemon juice, salt, sugar, turmeric, and 2 small chilis, and pulse them in the blender until the mixture has a smooth, almost pesto-like consistency. Add some water to help the mixture to blend if necessary. The result should be a smooth cilantro chutney which is equally sweet, fiery, and lemony. Add the remaining chili, or more lemon juice, salt, and sugar to balance it to your taste, then spoon it into your clean jar.

 

 

 

 
A-Looo? Anybody there? It’s Gobi time! (Cauliflower and Potato Curry)

A-Looo? Anybody there? It’s Gobi time! (Cauliflower and Potato Curry)

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Do you remember Bend It Like Beckham?  A little movie about soccer and following your dreams that launched a couple of careers (Kira Knightly for one) and was a sleeper hit.  Though a certified sports nut I really loved the scenes of the family gatherings and delicious food.  It reminds me of my own crazy family gatherings where down home food and “sage advice” from elders are the order of the day.  In between bites of fried noodles or dumplings my cousins and I nod in respectful agreement at our aunties and uncles then turn our heads to each other and roll our eyes when the inquisition begins.  Boyfriend? Girlfriend? When you getting married?  The food and their good intentions make the interrogation worth it.

Hidden in the DVD of the movie I found an entertaining bonus clip of the mom and auntie demonstrating how to make Aloo Gobi. A cauliflower and potato curry flavored with onions and tomatoes and spiced with garam masala, chili, ginger, garlic and cumin.  Inspired by the clip I made their version but this time went searching for another recipe.

So I turned to a favorite blog, Ministry of Curry and typed in Aloo Gobi. BINGO, up popped not just a recipe for Aloo Gobi but an Instant Pot version.  The pressure cooker makes short work of the dish.  Perfect for a quick weekday meal.

Prep the ingredients and have them ready to go into your pot.  I cut the cauliflower in good sized chunks and sliced the potato into wedges.  If you are a spice wimp like me use half the amount of garam masala.  Saute’ the spices and vegetables in the pot, cover, pressure cook for a couple of minutes. Voila’ dinner is on the table in the blink of an eye.  If you like your cauliflower with a bit of bite cook for 2 minutes.  I prefer them softer so I use 3 minutes.   Quick release the pressure or the veggies will be too soft.  Tasty dishes like this make it so much easier to focus on eating more vegetables and less meat.  Good for us and for the planet.

This dish can also be cooked on the stovetop.  Saute the onions, garlic, ginger and tomatoes. Add spices except salt and garam masala just like the IP recipe.  Stir in the cauliflower and potatoes, add water and  reduce heat to medium. Cook for 6-8 minutes stirring occasionally.  Add garam masala and salt, stir, cover and continue to cook until potatoes and cauliflower are at desired doneness approximately 10 minutes.  Stir in cilantro reserving some for garnish.  For conventional cooking cut the vegetables smaller or par-boil them halfway this will shorten the cooking time.

A shortcut to peeling and cutting your tomatoes, grating!

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A-Looo? Anybody there? It’s Gobi time! (Cauliflower and Potato Curry)

Ingredients

  • 1 medium onion thinly sliced
  • 1-2 cloves of garlic minced
  • 1 tsp fresh ginger minced
  • 2 plum tomatoes grated
  • 4 cups cauliflower florets cut into 2 inch pieces
  • 1 medium russet potato peeled and cut into wedges
  • 1 tbsp cooking oil or ghee
  • ½ tsp cumin
  • ½ tsp turmeric
  • 1 tbsp mild Kashmiri red chili powder Less if using a spicier chili powder
  • 1 tbsp cumin-coriander powder spice blend
  • 1-1/2 tsp garam masala Add 1/2 to 3/4 tsp for a mild to medium spicy curry
  • 1 tsp salt
  • cilantro for garnish lots

Instructions

  • Turn Instant Pot to Saute mode.
  • Once the hot sign displays add oil and cumin seeds. Sauté for 30 secs.
  • Add onions and mix well. Cook covered with a glass lid on for 3-4 min.
  • Add ginger and garlic, stir and cook for additional minute.
  • Add tomatoes, mix and cook covered for 2 minutes.
  • Add turmeric, red chili powder, cumin-coriander powder, garam masala and salt. Mix well.
  • Add potatoes and cauliflower florets. Add ¼ cup of water. Mix well.
  • Put Instant Pot lid on with pressure valve to sealing. Cook on Manual(Hi) for 3 mins. Note: Cook for only 2 mins if you like cauliflower to be more firm.
  • Quick Release and stir gently. Garnish with cilantro.
  • Serve hot with naan. I like mine with rice.