Posts tagged: Indian

Coconut Chicken Curry

By , June 29, 2012 at 11:26 pm

I came across this recipe the other night.  It was so easy and delicious.  I love how you just throw everything in the food processor and it makes a wonderful curry.  The original recipe calls for green pepper, but I loved it with the red one I had in the fridge.  It can also be adapted for the slow cooker, although I’m not sure how bone-in chicken would work, and I’m afraid chicken breast would get way over-cooked and stiff.  Here’s what worked for me.

Coconut Chicken Curry


6-8 chicken thighs
1 medium onion, peeled and halved
2 garlic cloves, peeled
1 can (14.5 oz) tomato paste
1 can (14.5 oz) coconut milk
1.5 tsp salt
1 Tbsp Garam Masala
1 Tbsp Curry powder
1 small red pepper, seeded and coarsely chopped
1 to 2 dry whole red chili pepper (optional, for those who like their curry on the burning side)

For thickening: 1.5 Tbsp cornstarch dissolved in 2 Tbsp water


1.  Cook bone-in chicken in skillet until almost cooked through.  Drain grease.

2. While chicken is cooking place all the ingredients (except the chili peppers, cornstarch and water) in a food processor bowl and process together until the mix is smooth(ish). Pour sauce mix on top of the chicken, mix well, add hot peppers if using any.  Cook covered until chicken is cooked through, about 20 minutes or longer.  When the chicken is falling off the  bone you know it is ready.

3.  If it needs thickening mix water and cornstarch until cornstarch is completely dissolved, add to curry and mix well.  (I didn’t use this- it seemed to thicken up enough by leaving the lid off for a bit to let the extra liquid evaporate).

4. Serve on top of steaming white rice, something wonderfully aromatic like Jasmin or Basmati rice. Decorate with lots of chopped coriander. Inhale. So good!

For a variation on this recipe, used chopped chicken  breast and cook in crock pot on low for 6 hours.  An hour before serving add in cornstarch mix.  Then replace lid and continue cooking.


Adapted from

Falafel Burgers

By , June 29, 2012 at 10:30 pm

Serves 4

Falafel Burgers

14.5 oz can of chickpeas, rinsed and drained

1 small red onion

2 garlic cloves, chopped

handful of flat-leaf parsley or curly parsley

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp harissa paste or chilli powder

2 Tbsp plain flour

2 Tbsp oil

Toppings: lettuce, tomato, cucumber, red onion.

Yogurt sauce:  Add some dill to plain yogurt and stir (mix in chopped cucumber and tomato for color)

1. Pat the chickpeas dry with paper towel.  Mix in food processor along with the onion, garlic, parsley, spices, flour and a little salt.  Blend until fairly smooth, then shape into patties with your hands.

2. Heat the oil in a non-stick frying pan, add the burgers, then quickly fry for 3 minutes on each side until lightly golden.  Serve wrapped in lettuce, toppings, and yogurt sauce.  You can also serve on toasted pitas, with tomato salsa and salad.

Adapted from

Basil Chicken in Coconut-Curry Sauce

By , January 2, 2011 at 11:23 pm

Found this recipe on the other day and thought it ended up pretty tasty.  Try substituting the chicken with tofu to make a vegetarian dish.

Basil Chicken in Coconut-Curry Sauce


4 Chicken breast halves;
1/2 tsGround cardamom
1/2 tsGround cinnamon
1/2 tsGround cloves
1/2 tsGround coriander
1/2 tsGround cumin
Cracked black pepper
1/4 tsGround turmeric
1/4 tsChili powder
1 lgRed onion; chopped
5 Garlic; minced
2 Jalapeno pepper; seeded
1 tbolive oil
14 ozUnsweetened coconut milk
2 tsCornstarch
3 tbFresh basil; snipped
1 tbGingerroot; finely chopped
Hot cooked rice
Fresh basil


Rinse chicken; pat dry; cut in 1″ pieces. Place in a medium bowl. In a small bowl stir together spices (cardamom to chili powder). Sprinkle over chicken; toss to coat. Cover and let stand at room temperature 30 minutes or I the refrigerator 1-2 hours. In a large nonstick wok or skillet cook and stir onion, garlic and jalapeno peppers in hot oil over medium-heat 2 minutes. Remove onion mixture. Add half the chicken to the wok. Cook and stir 2-3 minutes or until chicken is tender and no pink remains. Remove chicken from wok; cook and remove remaining chicken. Stir together coconut milk and cornstarch. Carefully add to wok. Cook and stir until bubbly and thickened. Return chicken and onion mixture to wok. Stir in snipped basil and gingerroot. Cook 2 minutes until heated through. Serve over rice. Garnish with fresh basil.


Recipe by: Better Homes and Gardens, January 1998, Page 122.

Chicken Tikki Masala

By , January 28, 2010 at 8:29 pm

This is so yummy and creamy it’s one of my new favorites. I found that the chicken tastes fine even without dipping it in yogurt and broiling it. I didn’t think the yogurt really added much to it. Rubbing it in spices and cooking it in my Foreman Grill was much easier and saved time with clean up too.

3-4 boneless, skinless chicken breasts
1/2 cup plain yogurt (optional)

6 Tbsp butter
1 1/2 cups heavy cream
28oz. diced tomatoes
1 large onion, finely diced
4 cloves garlic, minced
2 inch chunk fresh ginger, minced
3 Tbsp Garam Masala*
ground coriander
1 Tbsp salt
1 Tbsp sugar
fresh cilantro

Season both sides of chicken breasts with several dashes of salt, cumin and coriander. Coat chicken breasts completely with plain yogurt. Set the chicken on a metal cooling rack placed over a foil-lined cookie sheet, and place about 10-12 inches below a broiler. Broil 5-7 minutes per side. Watch carefully to not overcook chicken, but it should have blackened parts when done. Remove from oven. Allow to cool a bit and chop into 1 inch chunks.

Finely dice onion. In a large skillet melt 2 Tbsp butter over medium-high heat. Sautee onions until slightly browned. Add minced garlic, minced ginger and 1 Tbsp salt.

Add 3 Tbsp Garam Masala and stir to incorporate. Add diced tomatoes in juices. Continue to cook and stir, scraping bottom of pan to deglaze it. Add 1 Tbsp sugar. Let simmer on medium heat for 5 minutes. Ask for forgiveness and add heavy cream. Stir in chopped chicken, and a handful of chopped fresh cilantro. Heat through. Serve over rice.

*Garam Masala is an Indian spice mix. You can find at most groceries stores including Walmart.

*Acquired by Jayne Ekins

Curried Cauliflower (Dry Curry)

By , January 28, 2010 at 8:19 pm

This is an easy Indian side dish. It is a little spicy so go easy on the chili powder to make it milder. If you want the cauliflower to cook a little faster try blanching it beforehand. Put it into boiling water for 1 minute, then sautee as directed below.

1 head cauliflower
2 Tbsp canola oil
2 tsp mustard seeds
1 1/2 tsp red chili powder

Cut and wash the cauliflower. Heat oil in a pan and roast mustard seeds. Add the cauliflower and sautee until soft. Add a pinch of salt, a pinch of turmeric powder, and red chili powder and mix together. Cook for 10-15 minutes without cover.

*Acquired by Padma Suresh

Cilantro Fried Rice

By , January 28, 2010 at 7:49 pm

This is some of the best Indian rice we’ve made… probably because it is authentic. This recipe makes a TON of rice. The only problem is when you try to half it, the puree doesn’t really work. I’ve found that making the puree and then freezing 1/2 of it to use another time works out great. Just don’t forget to continue to 1/2 everything else from that point on. It is pretty spicy so go lighter on the chilies if you prefer a milder rice.

5 cups basmati rice
1 bunch cilantro
6 green Serrano chilies
3/4 of a head of garlic
1/4 cup water

6 carrots, roughly chopped
8oz. frozen pea
1 large onion, finely diced
4-5 while cloves
2-3 cinnamon sticks
canola oil

Rinse rice and let soak in water for 1/2 hour. Drain and follow package directions to cook rice with 1 tsp salt.

In a blender, puree washed cilantro leaves, chilies, garlic, and 1/4 cup water.

In a lare pan, heat 2 Tbsp oil and sautee carrots until crisp tender. Add frozen peas and a pinch of salt. Cook until heated through.

In a separate pan, heat 2 Tbsp oil and roast cinnamon sticks and cloves. Add diced onions and a pinch of salt and cook until translucent. Add the blended cilantro mix and cook over medium heat until water evaporates, leaving it a little dry. Add the cooked carrots and peas, and cook for 5 minutes. Add the cooked rice and cook for 10-12 minutes stirring now and then.

*Acquired by Padma Suresh

Saag Paneer (Indian Spinach & Cheese)

By , August 7, 2008 at 5:08 pm

1 can spinach (or fresh bunch)
100grams Paneer cheese (or Mozzarella or Cheddar)
1 onion finely chopped
1 tbsp. Butter
2-3 Bay Leaves
1 tsp. Cumin seeds
Salt to taste
¼ tsp. Black pepper powder
¾ tsp. Ginger-garlic paste
½ tsp. Green chili paste (or green chilies)
1 tsp. Garma masala powder

1. Mix ginger-garlic paste, green chilies and some water with a little water spinach. Pressure cook for 7-8 minutes (if you want).
2. Heat 2 tbsp. butter. Fry bay leaves and cumin seeds. Add chopped onion. Fry until the onions become pink.
3. Add salt, pepper, garam masala. Stir well.
4. Add spinach mixture and cheese (if you are using real paneer cheese then cut into small cubes and fry until slightly brown before adding to mixture). Stir until mixed.

-It looks gross, but tastes surprisingly yummy.

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