Curry Delight!!

This recipe was inspired by a fusion of Indian style and Thai style spice blends and curries.  I must say, it turned out great!

Finished pot of Curry!

The stuff in the zip locked bag on the right are chili peppers

Here is the formula:

1-1.5 lbs of chicken breasts, sliced
1/2 teaspoon of Madras curry and 2-3 tablespoons of Madras curry
1/2 teaspoon of garam marsala
1/2 teaspoon coriander powder
4-5 whole cloves, broken into bits
1 teaspoon salt
1 teaspoon black pepper
1 medium onion, diced
3 pegs garlic, chopped
2 large tomatoes, chopped
2 tablespoons cooking oil
2 tablespoons  of mango chutney
4 tablespoons of Satay peanut sauce
2 hot chili peppers, crushed, if you want it spicy!
1 inch of ginger, thinly sliced and quartered
3 potatoes, diced
1/2 -1 cup of water.

Method:

Thinly slice the chicken breasts and rinse them in a solution of vinegar and water. Then, add the 1/2 teaspoon of Madras curry, 1/2 teaspoon of garam marsala, 1/2 teaspoon of coriander powder, the broken cloves, black pepper and salt. Mix  together.  Then, add the chopped onions and garlic. Set aside for 10-15 minutes. Add the cooking oil to a large skillet.  When the oil is hot, add the curry and stir in until fragrant.  Be mindful not to burn the curry, or the food will taste like burned curry.  Then, lowering the flame to medium, chop the tomatoes and add them to the skillet.  Leave for 2 minutes. Then add the chicken, combined with the onion and garlic.  Add the potatoes. Cover with 1/2 -1 cup of water. Cook for 15-20 minutes over medium flame.  Then, add the mango chutney along with the Satay peanut sauce. Cook for another 3 minutes.  Serve over rice.

Enjoy!

Indian Curried Vegetables in Coconut Milk

This quick, simple, healthy dish is very rich in flavour… and is guaranteed to change the way you look at at vegetables.
Cooking Time: Approximately 30 minutes

• 1 onion, chopped
• 3 cloves garlic
• 1 tbsp fresh ginger
• 1 green chilli, seeded
• 1 tbsp vegetable oil
• 1 tsp turmeric
• 1/2 tsp coriander
• 1 tsp cumin
• 1 tsp curry
• 2 tablespoons of sweet mango chutney
• 1/2 cauliflower, chopped
• 1 potato, cubed
• 1 broccoli, chopped
• 1 cup of whole mushrooms
• 1 carrot, sliced
• 1 cup coconut milk
• 1/2 tsp salt, or to taste

In a large skillet, sautee the onion. Then, add the spices to the skillet. Allow to cook for a minute or two, stirring frequently.
Add the potatoes, coconut milk and two tablespoons of sweet mango chutney. Stir well. Season generously with 1/2 teaspoon salt, or to taste.
Cover and allow to cook for at least 20 minutes. After this, add the vegetables and allow them to cook for about 5 minutes, longer if you prefer your vegetables less crunchy.



Serve over rice if desired. I served this over basmati rice.