Chai Pani's Malabar Chicken:

I'm dying to make this!!


Source:  http://aspicyperspective.com/2010/08/chai-pani-dream-incarnate.html

Recipe: Chai Pani’s Malabar Chicken Curry

Ingredients

• 2 lbs. chicken breast, cut into bite-size pieces
• 1/2 cup vegetable oil + 1 Tb.
• 1 ½ tsp. mustard seeds
• ½ tsp. fenugreek seeds
• 12-15 curry leaves, finely chopped
• 2-3 small dried red chiles (cayenne, bird)
• 4 cups chopped red onion (2 large onions)
• 2 ½ Tb. grated ginger
• 1 tsp. chili powder
• 1 ½ Tb. ground coriander
• 1 tsp. turmeric
• ½ cup chopped cilantro (leaves and/or stems)
• 3 cups chopped tomatoes
• 2 Tb. fresh lime juice
• 1 tsp. salt
• 1 cup unsweetened coconut milk

Instructions

1. Pour ½ cup oil in a large sauce pot over medium heat. When the oil is hot, add the mustard seeds, fenugreek seeds, curry leaves, and red chiles.
2. Sauté for 1-2 minutes, then add the ginger and onions. Reduce the heat to medium-low and allow the onions to brown until they are dark and soft enough the smash with a spatula—about 25-30 minutes.
3. Add the chili powder, coriander, turmeric, and cilantro—mix together.
4. Raise the heat back to medium and add the tomatoes, salt, and lime juice. Simmer, stirring occasionally, until the tomatoes have disintegrated and the oil separates out—15-20 minutes.
5. Add ½ cup of water and 1 cup coconut milk. Bring to a boil, then turn down the heat.
6. In a separate skillet, heat 1 Tb. of oil over high. Add the chicken to the skillet and brown on all sides, leaving the centers pink—2-4 minutes.
7. Add the chicken to the curry and simmer 5-7 minutes until the chicken has cooked through. Serve over basmati rice.
8. Cook’s Notes: I went to a small foreign market to collect some of the unique ingredients for this recipe. There, I had no trouble finding everything on my list. Extra curry leaves can be wrapped and frozen for later use. This is a GREAT make-ahead! Letting the curry sit overnight enhances the flavors!
9. *To make this a “slow carb” recipe, serve over lentils instead of rice.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 4

Red Lentil Curry: it's what's for dinner soon!

Red Curry Lentils

Author: Pinch of Yum

Prep time:  15 mins

Cook time:  30 mins

Total time:  45 mins

Serves: 6

 

Ingredients

• 1½ cups lentils, rinsed and picked over
• ½ large onion, diced
• 2 tablespoons butter
• 2 tablespoons red curry paste
• ½ tablespoon garam masala
• 1 teaspoon curry powder
• ½ teaspoon turmeric
• 1 teaspoon sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• a few good shakes of cayenne pepper
• 1 14 ounce can tomato puree
• ¼ cup coconut milk or cream
• cilantro for garnishing
• rice for serving

Instructions

1. Cook the lentils according to directions. Drain and set aside.
2. Melt the butter in a large saucepan over medium high heat. Add the onion and saute for a few minutes until fragrant and golden. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1-2 minutes. Add the tomato sauce; stir and simmer until smooth.
3. Add the lentils and the cream. Stir to combine and simmer for another 15-20 minutes (the longer, the better)! Serve over rice and garnish with cilantro.

Notes

Even better the next day! For a vegan option, sub oil for butter.