I know I have already posted a Chicken Salad recipe before...but this one is far superior. I used mayo this time (yes, yes, I generally have an aversion to mayo, but when using the homemade stuff and applying it the right way, it works extremely well), and adding a few other simple ingredients makes it absolutely delicious. I promise to try to stop posting similar stuff but I cannot guarantee it...
Ingredients:
1-2 cups cubed chicken breast (I used chicken that had been boiled previously)
2 tbsp homemade mayonnaise (store bought is fine too, but then add about 2 tsps mustard to it)
1/2 or 1/3 bunch of fresh cilantro
2 tbsp shelled pistachios (raw or roasted)
1-2 tsp Curry Powder
Pepper
Salt
Utensils: spoons, a bowl, a knife, a cutting board, salad spinner (optional)
Prep Work: 1) Fill a bowl of water and add the cilantro, washing it of any dirt or dead leaves. Spin it dry in the salad spinner, or use towels to pat dry.
Instructions:
Take the cubed chicken and add it to a bowl, along with the mayonnaise, and stir gently to incorporate. Add the curry powder, a small pinch of salt, and a few grinds of pepper. Cut the cilantro leaves from the stems by gathering the cilantro in a bunch, and angling the bunch downwards, take your knife and "scrape" the leaves off quickly (if you prefer, you can also just cut the leaves off from the stems, or pick them off). Chop them up on the cutting board, as fine or as rough as you like (I prefer more texture myself), and add to the bowl with the chicken. Chop up the pistachios as finely or as roughly as you prefer as well. Mix everything together, taste, and add any spices/condiments as you see fit.
Let the salad stand at room temperature for a couple of hours (no, you will not get salmonella or food poisoning or whatever, don't get your panties in a twist). Serve by itself or spoon the salad into lettuce leaves, onto toast, on a bed of spinach...the options are limitless.
Showing posts with label curry. Show all posts
Showing posts with label curry. Show all posts
Tuesday, October 21, 2008
Monday, October 20, 2008
Feel-Good Lentil Curry
So I know there is already an entry on Curry, but as autumn comes around and settles in, preparing us for winter, I made another one that is, to say the least, a nice bowl of warm, fuzzy deliciousness. Lentils are pretty easy to cook (and also cheap), and by adding just a few more staple ingredients, voila! A steaming bowl of love.
Ingredients:
2 large yellow onions
2 cloves garlic (I used the frozen crushed kind this time)
2 plum tomatoes
1 beefsteak tomato
1 bag (1 lb) red lentils (you may substitute other lentils if that is what you have)
3 cups chicken stock (I had my own but the premade stuff is fine too)
1 tbsp Curry Powder (see the end of the recipe)
2-3 heaping tbsp Patak's Hot Curry Paste (Cumin & Tomato)
Olive oil
Salt
Pepper
Utensils:
1 large heavy saucepan/pot; heavy, sharp chef's knife; cutting board; wooden spoon;
Prep work:
1) Dice up the onions and set aside. 2) Dice the tomatoes, and after dicing, roughly chop them further on the cutting board. Do not throw away the liquid. 3) Mince the garlic if using the fresh kind.
Instructions:
Heat the heavy saucepan on high. When it heats up, add the oil and let it heat up for about 10 seconds (until it shimmers), then add the onions and saute with a pinch of salt. Let them cook down for about 10 minutes, and then add the spices and the curry paste. Cook the spices for a couple of minutes until a "fond" develops. Add the garlic, cook for 1 minute, then add the tomatoes. Cook the tomatoes for about 2-3 minutes, then add the bag of lentils. Let the lentils "toast" a little in the pan (they will not toast totally, as there is liquid in the pan), and add the chicken broth. Bring the pan to a boil, and then reduce the heat to low. Let the lentils cook for about 30 minutes, checking halfway during cooking time and adjusting if necessary the heat.
Serve in a bowl with yogurt, cilantro, fresh diced tomatoes...the list goes on.
Ingredients:
2 large yellow onions
2 cloves garlic (I used the frozen crushed kind this time)
2 plum tomatoes
1 beefsteak tomato
1 bag (1 lb) red lentils (you may substitute other lentils if that is what you have)
3 cups chicken stock (I had my own but the premade stuff is fine too)
1 tbsp Curry Powder (see the end of the recipe)
2-3 heaping tbsp Patak's Hot Curry Paste (Cumin & Tomato)
Olive oil
Salt
Pepper
Utensils:
1 large heavy saucepan/pot; heavy, sharp chef's knife; cutting board; wooden spoon;
Prep work:
1) Dice up the onions and set aside. 2) Dice the tomatoes, and after dicing, roughly chop them further on the cutting board. Do not throw away the liquid. 3) Mince the garlic if using the fresh kind.
Instructions:
Heat the heavy saucepan on high. When it heats up, add the oil and let it heat up for about 10 seconds (until it shimmers), then add the onions and saute with a pinch of salt. Let them cook down for about 10 minutes, and then add the spices and the curry paste. Cook the spices for a couple of minutes until a "fond" develops. Add the garlic, cook for 1 minute, then add the tomatoes. Cook the tomatoes for about 2-3 minutes, then add the bag of lentils. Let the lentils "toast" a little in the pan (they will not toast totally, as there is liquid in the pan), and add the chicken broth. Bring the pan to a boil, and then reduce the heat to low. Let the lentils cook for about 30 minutes, checking halfway during cooking time and adjusting if necessary the heat.
Serve in a bowl with yogurt, cilantro, fresh diced tomatoes...the list goes on.
Sunday, April 27, 2008
Curry that Cures
I have always loved eating Indian food, and it is only the past couple of years that I have tried my hand at making it. Indian food, at the base, is not that separated from Arab food - there is a strong reliance on lots of onions and garlic; vegetables are often the centerpiece; and the food often cooks for long periods of time to get that perfect flavor - the only difference is in spicing and style.
This curry has been in the making for a while now - I have made it several times, with only a few minor variations the other times. The only reason why I did not post this recipe earlier was because I kept forgetting to measure how much of each spice I used. Now you can thank me when you are lying around in a state of delirious happiness that can only appropriately be called, "food coma."
Ingredients:
3 tbs butter
3 tbs light olive oil
2 medium sized onions (any kind)
4 garlic cloves
4 tbs "curry" mixture (recipe follows)
2-3 bay leaves
7 chicken drumsticks
1 lb frozen peas
1 jalapeño (or any pepper)
3 cups water
1 cup milk (any kind, I used 1%)
Sea Salt
Fresh ground Black pepper
2 tsp PATAK Hot Curry Paste, Tomato and Cumin flavor (optional)
Utensils: large/extra-large saucepan; wooden spoon; cutting board; chef's knife; measuring cups and spoons
Prep work:
1) Chop the onions and set aside. 2) Crush the garlic with the side of your knife, pull off its skin, then mince. 3) Slice jalapeños in half, lengthwise, and slice into half-moons. If you do not want the curry to be too spicy, remove the seeds and the ribs with your knife. Remember to not touch your eyes with your hands after handling peppers! 4) Remove the skin from the chicken drumsticks and set aside.
Cooking instructions:
Heat the pan over medium high heat for a couple of minutes. When it gets hot, add the oil and butter; once the butter fully melts and starts to crackle, toss in the onions. Stir occasionally for a few minutes, adding one or two pinches of salt. Stir in the garlic, and after one minutes, add your spice mixture, bay leaves, optional Patak paste, and black pepper to the pan.* If the spice mixture seems to be sticking to the pan too much, add enough water (from the 3 cups) to coat the bottom. Allow this to come to a simmer, and cook for an additional 2 minutes. Then, add the rest of the water to the pan, and let it come to a simmer. Gently drop in the chicken, one by one so you don't splash yourself with hot water. Turn the chicken every 5 minutes or so, and during this time add in the milk. Leave this over medium heat for about 30 minutes to reduce and thicken. Add in your frozen peas, stir, and let cook until the curry reduces further, about 20 minutes. The curry is done once it has reduced by about half and has a thick sauce.
Serve with freshly made basmati rice and/or naan bread.
*If you add the jalapeños now, the spiciness will only increase during the cooking time. If you add them later, the curry will be less spicy.
Recipe for Curry Spice Mixture:
3 tbs Cumin
2 tbs chili powder
1 tbs coriander
1 tbs turmeric
1 tbs oregano
1 tsp ground mustard
1/2 tsp cinnamon
1/2 tsp ground ginger
Add all spices, mix thoroughly to combine. Makes about 6 tbs.
This curry has been in the making for a while now - I have made it several times, with only a few minor variations the other times. The only reason why I did not post this recipe earlier was because I kept forgetting to measure how much of each spice I used. Now you can thank me when you are lying around in a state of delirious happiness that can only appropriately be called, "food coma."
Ingredients:
3 tbs butter
3 tbs light olive oil
2 medium sized onions (any kind)
4 garlic cloves
4 tbs "curry" mixture (recipe follows)
2-3 bay leaves
7 chicken drumsticks
1 lb frozen peas
1 jalapeño (or any pepper)
3 cups water
1 cup milk (any kind, I used 1%)
Sea Salt
Fresh ground Black pepper
2 tsp PATAK Hot Curry Paste, Tomato and Cumin flavor (optional)
Utensils: large/extra-large saucepan; wooden spoon; cutting board; chef's knife; measuring cups and spoons
Prep work:
1) Chop the onions and set aside. 2) Crush the garlic with the side of your knife, pull off its skin, then mince. 3) Slice jalapeños in half, lengthwise, and slice into half-moons. If you do not want the curry to be too spicy, remove the seeds and the ribs with your knife. Remember to not touch your eyes with your hands after handling peppers! 4) Remove the skin from the chicken drumsticks and set aside.
Cooking instructions:
Heat the pan over medium high heat for a couple of minutes. When it gets hot, add the oil and butter; once the butter fully melts and starts to crackle, toss in the onions. Stir occasionally for a few minutes, adding one or two pinches of salt. Stir in the garlic, and after one minutes, add your spice mixture, bay leaves, optional Patak paste, and black pepper to the pan.* If the spice mixture seems to be sticking to the pan too much, add enough water (from the 3 cups) to coat the bottom. Allow this to come to a simmer, and cook for an additional 2 minutes. Then, add the rest of the water to the pan, and let it come to a simmer. Gently drop in the chicken, one by one so you don't splash yourself with hot water. Turn the chicken every 5 minutes or so, and during this time add in the milk. Leave this over medium heat for about 30 minutes to reduce and thicken. Add in your frozen peas, stir, and let cook until the curry reduces further, about 20 minutes. The curry is done once it has reduced by about half and has a thick sauce.
Serve with freshly made basmati rice and/or naan bread.
*If you add the jalapeños now, the spiciness will only increase during the cooking time. If you add them later, the curry will be less spicy.
Recipe for Curry Spice Mixture:
3 tbs Cumin
2 tbs chili powder
1 tbs coriander
1 tbs turmeric
1 tbs oregano
1 tsp ground mustard
1/2 tsp cinnamon
1/2 tsp ground ginger
Add all spices, mix thoroughly to combine. Makes about 6 tbs.
Sunday, April 20, 2008
Chicken salad with edamame
So the other day, we had some leftover grilled chicken drumsticks sitting around. Now normally no one wants to eat slightly old grilled chicken that is a little dry and bland...but then I realized that it is the perfect item to turn into chicken salad! And since I'm not the biggest fan of mayo, I decided to change things up a bit. Here is my healthy-ish and damn delicious version of chicken salad.
Ingredients:
3-4 chicken drumsticks, grilled (cooked in any way, or any piece of chicken that is about 1 cup of chicken pieces)
2 tbs yogurt
1 tbs fresh squeezed lemon
1 tsp curry powder
1/2 tsp cumin
1/4 cup edamame (shelled)
Sea salt
Black pepper
Utensils:
bowl; spoons; sharp knife
Prep work:
none!
Cooking Instructions:
Take any skin off the chicken and discard; pull off the chicken meat and put it into a bowl. Once you have done that with all the chicken, add the yogurt, stir, and add the lemon juice to it. Once they have been mixed, add the curry powder, cumin, and a pinch of salt and some black pepper to the bowl. Once everything has been mixed together, add the edamame to the bowl, mix to incorporate, and it's ready to serve. Tastes great in a pocket pita, or for something really fresh and crunchy, spoon the salad into a large lettuce leaf (iceberg, romaine), or for some extra color, red cabbage.
Ingredients:
3-4 chicken drumsticks, grilled (cooked in any way, or any piece of chicken that is about 1 cup of chicken pieces)
2 tbs yogurt
1 tbs fresh squeezed lemon
1 tsp curry powder
1/2 tsp cumin
1/4 cup edamame (shelled)
Sea salt
Black pepper
Utensils:
bowl; spoons; sharp knife
Prep work:
none!
Cooking Instructions:
Take any skin off the chicken and discard; pull off the chicken meat and put it into a bowl. Once you have done that with all the chicken, add the yogurt, stir, and add the lemon juice to it. Once they have been mixed, add the curry powder, cumin, and a pinch of salt and some black pepper to the bowl. Once everything has been mixed together, add the edamame to the bowl, mix to incorporate, and it's ready to serve. Tastes great in a pocket pita, or for something really fresh and crunchy, spoon the salad into a large lettuce leaf (iceberg, romaine), or for some extra color, red cabbage.
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