Tag: Indian
Andhra Spiced Egg Curry
Andhra Spiced Egg Curry
This egg curry originates from the Andhra Pradesh state of India, which is on the Southeastern coast. This region is known for being the leading producer of red chilies. The cuisine is mostly vegetarian, consisting of tangy and spicy flavor; such as this dish. Chicken, lamb, and seafood are sometimes consumed, but not often.Preparing this dish is quite simple. As with any Indian cooking, the most important thing to do is to add the ingredients in the specific order provided. If you can follow really simple steps, this curry will turn out amazing!
Ingredients
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 medium onion finely diced
- 1 small cinnamon stick
- 2 green chilies diced
- 2 tomatoes diced
- 1” ginger minced
- 1 tsp ground coriander
- 1 tsp kashmiri chili powder
- 1/2 tsp turmeric
- 1/2 cup water
- 1 tsp tamarind paste
- 1/4 cup coconut milk
- 4 large hard boiled eggs halved
- 10 curry leaves roughly chopped
- salt to taste
Instructions
- Heat the cooking oil in a large sauce pan over medium high heat. Addin the mustard seed. Cook for a minute. Stir in the onions. Cook down for 7-8 minutes.
- Stir in the green chilies and cinnamon stick. Cook for 2 minutes.
- Add in the tomatoes. Cook for 5 minutes.
- Stir in the ginger. Cook for 2-3 minutes.
- Add in the dry spices. Cook for 2 minutes.
- Pour in the water and tamarind paste. Bring to a boil, then reduce heat to medium. Let simmer for 5 minutes.
- Stir in the coconut milk. Season with salt to taste.
- Stir in the curry leaves. Then add in the halved hard boiled eggs. Simmer for 3 minutes so the eggs can soak up some of the sauce.
Chicken Korma
Chicken Korma
I feel out of every ethnicity of cooking that I’ve done on this site, Indian is always the most complex. There are so many ingredients and steps in a recipe. There is always a specific order in which ingredients need to be added to get the right flavor. This chicken korma recipe is definitely that. But, holy snikes! This is one of the best things I think i’ve ever made. Adding the cashew paste to this curry at the end gives it a nutty richness. There are so many aromatic flavors going on in this dish, it will give you a sensory overload. This is that dish that will make you feel all tingly inside; kinda like you just sat in a puddle. I’ll have what she’s having.If you want to make this dish vegan, you can leave out the chicken and Greek yogurt, substituting carrots, peas, and green beans and adding 3 more tbsp of cashew paste. Lamb, shrimp, and firm fleshed white fish are great substitutes for protein.
Equipment
- Blender or food processor
Ingredients
- 2 1/2 lbs chicken thighs and drumstick bone in, skinless, cut into 2-3 pieces each
- 3 tbsp ghee
- 5 green cardamom pods
- 2 black cardamom pods
- 3 bay leaves
- 2” cinnamon stick
- 4 whole cloves
- 1 medium white onion finely chopped
- 6 garlic cloves minced
- 2” ginger minced
- 1 tsp kashmiri chili powder
- 1/4 tsp turmeric
- 2 tbsp greek yogurt
- 1/2 cup water
- 3/4 cup cashews soaked in warm water
- salt to taste
Garnish
- 1/4 cup cilantro chopped
- 1/4 cup cashews chopped
Instructions
- In a heavy bottomed large sauce pan, melt the ghee over medium high heat. Add in the cardamom pods, whole cloves, bay leaves, and cinnamon stick. Fry for 30 seconds.
- Add in the onions. Cook until they start to change color.
- In a blender or food processor, blend the garlic and ginger with just a little bit of water to form a paste. Add that to the sauce pan with the chicken. Cook for 10 minutes, making sure that the chicken is evenly browned on all sides. They don’t have to be cooked through yet.
- Mix together the Greek yogurt, kashmiri chili powder, and turmeric. Add that to the sauce pan, making sure all of the chicken is coated in it. Simmer for 3 minutes.
- Add 1/2 cup of water to the sauce pan. Give it a stir. Cover. Reduce heat to medium low, simmering for 20 minutes. Give it a stir half way through.
- In a blender or food processor, blend the soaked cashews with a 1/2 cup of the soaking water to form a paste. Add that to the sauce pan. Simmer uncovered for 5 minutes, constantly stirring. Add salt to taste. Turn off the heat. Garnish with chopped cilantro and cashews.
- Serve with yellow rice and parathe.
Black Pepper and Garlic Chicken Skewers
Black Pepper and Garlic Chicken Skewers
These chicken skewers are a great appetizer! You can either use chicken breast or thigh when making these. It's really about your personal preference. For optimal flavor, let the chicken marinate overnight. If you don't want these to have spice, omit the green chilli. If you want them to be spicier, add in another chilli. These can be grilled as well if you don't want to turn your oven on. They will take about 12-15 minutes on a charcoal grill. Make sure to turn them every few minutes so they cook evenly.Let's talk about using yogurt as a marinade. Not only does it add a richness to the chicken, it also acts as a tenderizer. Have you ever had fried chicken that was soaked in buttermilk before it gets dredged in flour? Same concept as marinating in yogurt. If you marinated bone in chiicken pieces in this marinade and them dredged your chicken in curry powder seasoned flour, you will have some spectacular Indian style fried chicken.
Ingredients
- 2 lbs boneless skinless chicken breast or thighs Cut into bite sized pieces
- 6 garlic cloves minced
- 1 green chilli finely chopped
- 1/2 cup plain yogurt
- 1 1/2 tsp corn starch
- 1/2 tsp black peppercorns
- 1/2 tsp white peppercorns
- 1/2 tsp cardamom
- 1/2 tsp garam masala
- salt to taste
Instructions
- Add black and white peppercorns to a spice grinder and GRIND! Mix the peppercorn mix with the cardamom and garam masala. Set aside.
- Mix the yogurt with corn starch, minced garlic, and the green chilli.
- Add in the rest of the spices. Mix thoroughly.
- Add in the chicken. Make sure tha all the pieces are coated with the marinade. Marinate for 4 hours, preferably overnight.
- Make sure that your skewers hav soaked fr at least 30 minutes. Skewer up the chicken. Preheat you oven to 400 degrees. Place the skewers on a rack on a baking sheet lined with foil.
- Cook the chicken skewers for 20-22 minutes, flipping them half way through the cooking process.
