Recipe Tag: S. Asian

Chicken Vindaloo

Place the onion, tomatoes, vinegar, garlic, ginger, garam masala, turmeric, cumin, cinnamon, cayenne, honey, salt and pepper in a blender or food processor and process until smooth.

Place the olive oil in a large skillet over medium high heat.

Add the chicken and cook until well browned on all sides.

Add the potatoes and cook for about two minutes, stirring frequently.

Add the sauce to the pan and stir. Add the water.

Reduce the heat to low until the pot is simmering.

Cook, stirring occasionally, until the chicken and the potatoes are tender (about 40 minutes).

Sprinkle the cilantro over the top just before serving.

Chicken Satay

You will need 4 skewers for this dish. If using wooden skewers, place them in a large dish with water to soak for a few minutes before adding the chicken so that they don’t burn while cooking.

Place the sugar, salt, curry powder, coconut milk, and pepper in a small bowl and whisk until smooth.

Thread the chicken slices onto the skewers. Put the chicken in the bottom of a large enough dish to allow them to all lay flat (I used a rectangular Pyrex dish). Top with the satay marinade. Marinate for at least 30 minutes (overnight is best but a half hour or so will do). Place a non-stick griddle on the range over medium high heat. Spray lightly with oil and place the skewered chicken on the griddle.

Cook on each side about 8 – 10 minutes, until cooked through. After each turn of the chicken baste with a little of the remaining marinade.

Serve the chicken over Coconut Rice and top with Thai Peanut Sauce.

Chicken Saag

Place a medium stock pot or large sauce pan over medium heat.

Add the olive oil and heat until warm.

Add the garlic and ginger. Cook for about one minute, stirring frequently.

Increase the heat to medium high, add the onion, and cook for about 4 minutes. Stir frequently.

Add the chicken and cook, stirring frequently, for 5 minutes until browned.

Add the cumin, paprika, garam masala, turmeric, red pepper flakes, salt, pepper, and water.

Reduce the heat to medium, cover, and simmer for 15 minutes.

Add the spinach in 3 to 4 batches. As each batch wilts and there is enough room in the pot for more, add more spinach. Stir frequently.

Reduce the heat to low and add the yogurt and sour cream.

Stir until blended and serve.

Chicken Jalfrezi

Place the olive oil in a large sauce pan over medium heat.

Add the garlic and cook for about one minute. Stir frequently.

Increase the heat to medium high, add the onion, and cook for 5 minutes.

Add the chili powder, ginger, coriander, and turmeric.

Cook for about one minute. Stir frequently.

Add the chicken and cook for about 3 minutes. Stir frequently to brown the chicken.

Add the salt, black pepper, tomatoes, and lemon juice.

Stir and cover.

When the sauce begins to simmer, reduce the heat to medium and cook for 30 minutes. Stir occasionally.

Serve.

Butter Chicken

Place the yogurt, lime juice, garam masala, and cumin in a bowl and mix together. Add the chicken thighs and mix until the chicken is well covered with the marinade.

Cover and place in the refrigerator for at least 30 minutes (overnight is best).

Place the olive oil and butter in a pan over medium heat. Add the garlic and the ginger and cook, stirring frequently, for about 1 minute.

Add the onions and cook, stirring frequently, about 5 minutes.

Add the cumin, garam masala, coriander, chili powder, salt, tomatoes, and water and stir.

Bring to a simmer and cook, covered, for 60 minutes, stirring occasionally.

Using a blender or a stick blender, puree the sauce until smooth.

Add the coconut milk and honey and stir. Reduce heat to low to keep the sauce warm until serving.

Place 2 teaspoons of olive oil in a large non-stick skillet or grill pan/griddle over medium-high heat.

Add the chicken thighs to the pan and cook for 6-7 minutes, basting the thighs with the marinade.

Adjust the heat so the marinade doesn’t burn.

Turn the thighs over and continue cooking and basting for another 6-8 minutes. Discard any unused marinade.

To serve: place 1/2 cup cooked Brown Rice in a bowl and add the sauce. Top with 4 ounces chicken and serve.

Green Curry Beef

Green Curry Beef

Place the garlic, chili pepper, onion, cilantro, parsley, olive oil, lime juice, lime zest, cumin, turmeric, salt and pepper in a mini-chopper or blender and process until smooth.

Place the cubed beef in a bowl with the green curry paste.

Toss the cubes to coat well and let stand in the refrigerator for at least 30 minutes (overnight is best)

When ready to cook place a large skillet over medium-high heat.

Add the beef and green curry sauce to the pan.

Reduce the heat to medium and stir until the beef is browned on the outside.

Add the lite coconut milk and stock.

Stir and cover.

Cook for about 30 minutes over low-medium simmering until the sauce is thickened.

Serve.

Low Sodium One Pot Lamb Curry

Preheat the oven to 325°F.

Place a large pot or dutch oven with a lid over medium high heat.

Add the onion and cook for about 3 minutes, stirring frequently.

Add the raisins and the lamb cubes. Cook for about three minutes, stirring frequently.

Add the curry powder, garam masala, cumin, peppermint, salt and pepper. Stir well.

Add the acorn squash cubes, lentils and the tomatoes. Stir well. Add three cans of water using the empty can from the tomatoes.

Stir, cover and place in the oven.

Cook for 90 minutes, stirring at least three times.

Serve.

One Pot Lamb Curry

Preheat the oven to 325°F.

Place a large pot or dutch oven with a lid over medium high heat.

Add the onion and cook for about 3 minutes, stirring frequently.

Add the raisins and the lamb cubes. Cook for about three minutes, stirring frequently.

Add the curry powder, garam masala, cumin, peppermint, salt and pepper. Stir well.

Add the acorn squash cubes, lentils and the tomatoes. Stir well. Add three cans of water using the empty can from the tomatoes.

Stir, cover and place in the oven.

Cook for 90 minutes, stirring at least three times.

Serve.

Lamb Vindaloo

Place the onion, tomatoes, vinegar, garlic, ginger, garam masala, turmeric, cumin, cinnamon, cayenne, salt, and pepper in a blender or food processor.

Process until smooth.

Place the olive oil in a large skillet over medium high heat.

Add the lamb and cook until well browned on all sides.

Add the potatoes and cook for about two minutes, stirring frequently.

Add the sauce from the blender to the pan and stir.

Add the water.

Reduce the heat to low until the pot is simmering.

Cook, stirring occasionally, until the lamb and the potatoes are tender (about 40 minutes). Garnish with cilantro and serve.

Lamb Kofta

Place a large skillet in the oven and preheat to 375°F.

Mix together the ground lamb, garlic, shallot, cilantro, nutmeg, cinnamon, turmeric, cumin, yogurt, salt and pepper until well blended.

Divide the lamb mixture into 4 pieces. Roll each of the four pieces into 5 meatballs.

Spray the pan in the oven with oil. Add the lamb meatballs. Cook for about 8 minutes and then shake the pan to stir the meatballs. Cook for another 12 minutes shaking about three times until well done. Serve.