This dish could be made with any assortment of leftover vegetables in the refrigerator. It was healthy and flavorful.
The recipe was adapted from Chetna’s 30 Minute Indian: Quick and Easy Everyday Meals by Chetna Makan. I must mention that prepping all of the vegetables was not taken into account when including this dish in a 30-minute meal cookbook! I did double the recipe though. It was worth the extra time.
I served it over brown Basmati rice with warm naan on the side. Topping it with cucumber raita was also suggested in the original recipe.
Yield: Serves 4
4 T canola or sunflower oil
2 tsp cumin seeds
2 tsp black mustard seeds
2 bay leaves
3 large yellow onions, finely chopped
2 jalapeños, seeded, if desired
6 garlic cloves, grated or pushed through a garlic press
2-inch piece of fresh ginger root, peeled and grated
2 tsp coarse salt
2 tsp ground turmeric
1 tsp chili powder
2 tsp garam masala
2 tsp amchur (mango powder) or tamarind concentrate
1 tsp granulated sugar
3 large tomatoes, finely chopped
200 ml (7 oz) boiling water
For the Vegetables:
4 T canola or sunflower oil
1 head cauliflower, cut into small florets
4 carrots, peeled and cut into small pieces
12 oz green beans, trimmed and cut into 1-inch pieces
To Serve: (as desired)
brown Basmati rice
warm flatbread such as naan
cucumber raita or whole milk plain yogurt
If desired, mince the jalapeños and garlic in a food processor; remove and set aside. Chop the onions in a food processor; set aside.
Heat the oil in a pan (with a lid available) and add the cumin and mustard seeds as well as the bay leaves.
Once the spices start to sizzle, add the chopped onions with the jalapeños and cook over medium heat for 10 minutes, or until golden.
Add the garlic and ginger and cook for 30 seconds to 1 minute.
Meanwhile, heat the oil for the vegetables in a large frying pan.
Add all of the vegetables and cook them over medium to high heat for 8 to 10 minutes until lightly colored.
Stir the salt, ground spices and sugar into the onions with the tomatoes and cook for a minute.
Add the vegetables and pour in the boiling water.
Cover and cook over low heat for 10 minutes until the cauliflower is tender.
Serve with rice and/or flatbread, as desired. Top with yogurt or raita, if desired.
I was happy that the weather cooled down a little bit so that I could sneak this dinner into our springtime menu. The sauce was beyond creamy and delicious. Typically, this dish is prepared with charcoal-grilled chicken; I loved that this recipe was adapted to make using the broiler instead- perfect in cooler weather.
This recipe was adapted from Let’s Eat by Zaynab Issa, via Bon Appétit. It is a wonderful version of this popular East African-Indian chicken curry. It gave my son, who is studying World History in high school, a moment to review the impact and influences of the Indian Ocean trade routes prior to 1450 with our family. 😉 In Swahili, the trade language formed across the Indian Ocean, Kuku means chicken and Paka means to smear, to spread, or to apply.
The original recipe recommends using boneless thighs but notes that any cut of chicken, or a mix of breasts, tenders, or drumsticks (with pieces of similar size), could be substituted. A mix of vegetables can also be used in lieu of chicken to create a vegetarian version. I served it over rice with steamed spinach. Fast and fabulous.
Yield: 4 to 6 Servings
3 to 6 garlic cloves
2 lemons, divided (one for marinade & one for serving)
1 1/4 tsp Morton kosher salt, divided, plus more (or 2 1/2 tsp Diamond Crystal kosher salt)
1/4 tsp smoked paprika or Kashmiri chile powder
one pinch or dash of cayenne pepper (omit if using Kashmiri chile powder)
1 medium jalapeño or 1–2 green Thai chiles, seeded and ribbed
1/4 cup (packed) cilantro leaves with tender stems, plus more for serving
2 T extra-virgin olive oil
1/4 tsp ground coriander
1/4 tsp ground cumin
1/8 tsp ground turmeric
1 can (13.5 oz) unsweetened coconut milk
4 T (1/4 cup) heavy cream (can substitute nondairy milk or additional coconut milk)
Basmati rice and/or crusty bread, for serving
Finely grate the garlic cloves into a large bowl with a Microplane; alternatively, a garlic press can be used.
Cut 1 lemon in half and squeeze juice into the bowl; discard seeds.
Mix in 1/2 tsp Morton kosher salt (or 1 tsp Diamond Crystal) and the smoked paprika and cayenne pepper (or Kashmiri Chile powder).
Add the skinless, boneless chicken thighs (I used 10) and toss to evenly coat.
Cover bowl and let sit at room temperature 30 minutes. Meanwhile, make the curry base.
Coarsely chop the onion, tomato, chile(s) (depending on how spicy your chiles are and your heat tolerance), and cilantro. Transfer to a blender or food processor and blend or process until smooth. (I used a Vitamix.)
Place an oven rack in the highest position. Heat the broiler. (I set my oven to Broiler+Max at 500 degrees.)
Heat the extra-virgin olive oil in a high-sided skillet or large pot over medium. (I used a large, low, and wide enameled cast iron pan.)
Add ground coriander, ground cumin, and ground turmeric. Cook, stirring, until fragrant, about 1 minute.
Pour in purée and add 3/4 tsp Morton kosher salt (or 1 1/2 tsp Diamond Crystal). Stir to combine and cook, stirring occasionally, until raw onion smell subsides and curry is paste-like in consistency, 15–20 minutes.
Arrange chicken on a foil-lined, rimmed baking sheet and broil until cooked through, charred in spots, and a thermometer inserted into the thickest parts registers 165°, 14 to 20 minutes. (I placed the chicken “skin side down” for 7 minutes, flipped each piece over and cooked an additional 7 minutes.)
While the chicken is cooking, shake the can unsweetened coconut milk to ensure coconut cream is incorporated, then add coconut milk to curry and stir well to combine. Curry should be pale yellow. Bring to a gentle simmer and cook until warm and slightly thickened, 5–10 minutes.
Once chicken is finished, add chicken and all of the pan juices to the curry and reduce heat to low; mix well to combine. Stirring constantly to prevent curry from breaking, dribble in the heavy cream.
Taste and season with more salt, if needed.
Serve the chicken and sauce over Basmati rice garnished with additional cilantro.
Cut remaining 1 lemon into wedges. Serve kuku paka with crusty bread and lemon wedges for squeezing over at the table, as desired.
This dish was a home run in my house. Everyone really enjoyed it. I served it over brown Basmati rice with warm naan and steamed spinach on the side. Perfect weeknight comfort food! It does take a while to cook but it is mostly unattended. Letting the finished dish sit for 20 minutes after cooking allows the flavors to soak into the chicken- perfect.
This recipe is from Desmond Tan and Kate Leahy of Burma Superstar in the San Francisco Bay Area and their book “Burma Superstar,” via The New York Times, adapted by Genevieve Ko. I used Maharajah curry powder and additional garlic. I also had Greek yogurt available to temper the spice.
2 large yellow onions, finely diced (I used a food processor)
4 to 8garlic cloves, minced
1(13-ounce) can unsweetened coconut milk
1 1/2tablespoons fish sauce, plus more as needed
1teaspoon Madras curry powder (I used Maharajah curry powder)
1/2teaspoon ground cayenne
cooked rice or noodles, for serving (I used brown Basmati rice)
1cup cilantro sprigs, for serving
1lime or lemon, cut into wedges, for serving
warm naan, for serving
Greek yogurt, for serving, optional
Trim the chicken thighs of excess fat and cut into 1/2- to 1-inch pieces; transfer to a bowl.
Add the paprika, turmeric and salt, and use your hands to mix well. Let the chicken marinate at room temperature while you prepare the other ingredients, or cover and refrigerate overnight. (I marinated the chicken for 8 hours.)
In a large pot, heat the oil over medium-high. (I used an enameled cast iron Dutch oven.)
Stir in the onions, lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes.
Add the garlic and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.
Add the marinated chicken and stir to release the spices into the onion.
Pour in the coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit.
Lower the heat to medium-low and add the fish sauce.
Stir in 1 1/2 cups water and bring to a near boil. The broth will thin out as the chicken starts to release its juices.
Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 30 to 45 minutes. Droplets of paprika-red oil will rise to the surface.
Stir in the curry powder and cayenne, simmer briefly and remove from the heat.
If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools.
Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired.
Serve over rice or noodles, with bowls of cilantro and lime wedges. A dollop of Greek yogurt to temper the spice is also lovely, if desired.
One more Indian dish to share… for now. 😉 This is another wonderful pressure cooker version of a classic Indian dish. A pressure cooker is a great tool to use when making Indian food.
This recipe was adapted from The Essential Indian Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker by Archana Mundhe of Ministry of Curry. I used my stove top pressure cooker instead of an Instant Pot. I also modified the proportions and omitted the sugar.
I served this wonderful, saucy chicken over brown Basmati rice with warm naan and steamed beet and turnip greens. Full-flavored, fast and fabulous.
Yield: Serves 4 to 6
2 T ghee
2 large yellow onions, finely diced
2 to 2 1/2 pounds boneless, skinless chicken thighs, halved and patted dry
1 cup canned crushed tomatoes or tomato purée
1/2 cup water
1 T grated fresh ginger
5 to 6 garlic cloves, minced
2 tsp ancho chile powder, Kashmiri red chile powder or another mild red chile powder
2 tsp kosher salt
1 tsp garam masala
1/2 tsp ground turmeric
1/2 cup canned coconut cream
2 T tomato paste
2 T dried fenugreek seeds
1/2 cup chopped fresh cilantro
brown Basmati rice, for serving (stove top: 1 1/2 cups rice & 3 cups chicken stock)
naan, for serving, optional
Heat the ghee in a stove top pressure cooker or on high sauté in an Instant Pot.
Add the onion and cook until translucent, 4 to 5 minutes.
Add the chicken, crushed tomatoes, water, ginger, garlic, Chile powder, salt, garam masala, and turmeric; stir to combine.
Meanwhile, cook the rice in a separate pot. (If using an Instant Pot, stir 1 cup rice, 1 1/2 cups water, and 1 tsp kosher salt in a stainless steel bowl that will fit in the IP. Place a tall steam rack in the pot, making sure the legs rest on the bottom, and place the bowl of rice on the rack.)
Secure the lid of the pressure cooker or Instant Pot. Cook at high pressure for 5 minutes.
Let the pressure release naturally for 5 minutes, then vent manually to release any remaining steam. Open the pot. (Remove the rice if using an Instant Pot.)
Add the coconut cream, tomato paste, and fenugreek and stir to combine.
Sauté until the curry comes to a boil and is heated through, about 2 minutes. (At this point, I removed the chicken and continued to reduce the sauce for an additional 4 minutes.)
To serve: Spoon the rice onto plates and label the curry over the top. Sprinkle with cilantro. Serve with naan on the side, as desired.
This dish was quick to prepare and was absolutely fabulous. The biggest mistake I made was not doubling the recipe! I made it for an early birthday celebration dinner for my mom. We topped it off with a birthday pear snacking cake for dessert. 🙂 It was a great autumn comfort food meal.
This recipe was adapted from The New York Times, adapted from Madhur Jaffrey’s “Vegetarian India,” contributed by David Tanis. I increased the amount of squash, mushrooms, and garlic. Any type of wild or cultivated mushrooms could be used such as royal trumpets, oyster, shiitakes, chanterelles, or cremini mushrooms; I used a combination of cremini and shiitake mushrooms. The recipe below is double the original recipe. We ate it served over brown Basmati rice with warm naan on the side.
Yield: 8 Servings
6 tablespoons vegetable oil
20 to 28 ounces butternut or other winter squash, peeled and diced in 1/2-inch cubes
coarse salt and freshly ground black pepper
2 to 4small whole green chiles, such as jalapeño or serrano
6 medium shallots or 1 small onion, finely diced
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
handful of fresh or frozen curry leaves, optional (basil leaves could also be substituted)
8 garlic cloves, minced
2 teaspoons ground coriander
pinch of cayenne, or more, to taste
1 teaspoon turmeric
2 1/4 pounds mushrooms, preferably a mix of cultivated and wild, trimmed and sliced 1/8-inch thick
15 oz can coconut milk
4 tablespoons lime juice (from 1 lime)
cilantro sprigs, for garnish
In a wide skillet, heat oil over medium-high heat. When hot, add squash cubes in one layer. Season with salt and pepper. (This may be done in batches.) Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.
Cut a lengthwise slit in each chile to open it, but leave whole. (This allows the heat and flavor of the chile to release into the sauce without making it too spicy.)
Add shallots to skillet, salt lightly and cook, stirring, 1 minute.
Add mustard seeds, cumin seeds and curry/basil leaves and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
Add mushrooms to pan, season with salt and toss to coat. Continue to cook, stirring, until mushrooms begin to soften, about 5 minutes.
Return squash cubes to pan, stir in coconut milk and bring to a simmer.
Lower heat to medium and simmer for another 5 minutes.
If mixture looks dry, thin with a little water. Taste and season with salt.
Just before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro leaves.
Using a multi-cooker like an Instant Pot seems to be all the rage. I can’t justify owning one… as I have a fabulous stove top pressure cooker and a separate slow cooker. Thankfully, wonderful dishes like this work with my old school kitchen supplies. 😉
The sauce is incredibly flavorful in this dish. I LOVED it! I am such a sauce person. I made it with boneless, skinless chicken thighs but cubes of lamb, fish, or pork could also be used. If using chicken breast meat the cooking time should be reduced to 2 minutes. This recipe was adapted from Dinner in an Instant by Melissa Clark, via The New York Times. I used crushed tomatoes instead of fresh and used a stove top pressure cooker. We enjoyed it with roasted CSA cauliflower on the side. Fabulous.
Yield: Serves 4 to 6
28 oz can crushed San Marzano tomatoes or 3 to 4ripe tomatoes, halved through their equators
3tablespoons ghee, unsalted butter or safflower oil
3tablespoons virgin coconut oil
2cups finely chopped yellow onions
6garlic cloves, grated on a Microplane or minced
2tablespoons grated peeled fresh ginger
1teaspoon cumin seeds
13-inch cinnamon stick or 1/2 teaspoon ground cinnamon
8cardamom pods, lightly crushed with the flat side of a knife, or 1 teaspoon ground cardamom
2teaspoons ground coriander
1tablespoon coarse salt
1teaspoon ground turmeric
¼teaspoon crushed red pepper flakes
¼teaspoon black pepper
2 ½ to 3 pounds (about 10) boneless, skinless chicken thighs, cut into 1-inch chunks
1 to 2teaspoons garam masala, to taste
½cup canned unsweetened coconut milk
cooked brown Basmati rice, for serving, optional
plain yogurt, for serving, optional
3tablespoons finely chopped fresh cilantro, for garnish
If using fresh tomatoes, start by setting a box grater over a bowl. Starting with their cut sides, grate the tomatoes through the large holes of the box grater so the tomato pulp falls into the bowl. Discard the skins. Measure out 2 cups of tomato purée.
Heat the ghee and the coconut oil in the pressure cooker. Stir in the onions and sauté, stirring often to encourage even browning, until they are caramelized, 12 to 18 minutes.
Stir in the garlic, ginger and cumin seeds; cook until fragrant, about 2 minutes.
Stir in the cinnamon and cardamom and cook for another minute.
Stir in the coriander, salt, turmeric, red pepper flakes, black pepper and finally the tomato purée (fresh or canned).
Add the chicken to the sauce, cover and cook on low pressure for 4 minutes. Let the pressure release naturally; this could take up to 30 minutes. If the sauce seems too thin, use a slotted spoon to transfer the chicken to a bowl and then simmer the sauce on the sauté setting until it has thickened to taste. (Note that the coconut milk will thin the sauce down further.) (I reduced the sauce.)
Stir in the garam masala and the coconut milk, and let the curry sit for 20 minutes for the flavors to meld.
Serve with the rice and yogurt, if desired. Garnish with cilantro.
Note: If you’d rather use a slow cooker, cook on high for 2 to 3 hours or on low for 4 to 5 hours, adding the coconut milk during the last hour.
I have difficulty getting together the energy to cook after a long day at the beach. Life is rough! 😉 I’m always looking for new fast and fabulous meals to try.
This is a bright, flavor-packed, quick, and delicious weeknight dish. Perfect after a long day outside. It could be prepared any time of year as well.
The recipe was adapted from The New York Times, contributed by Mark Bittman. I modified the proportions, used Maharajah curry, and incorporated spinach and a red bell pepper into the dish. We ate it over brown Basmati rice. Wonderful!
Yield: Serves 4 to 6
2tablespoons peanut or vegetable oil
1 yellow onion, minced
1tablespoon minced garlic (I used 7 cloves)
1tablespoon minced galangal or ginger
1/2teaspoon minced hot chili, or crushed red pepper flakes, or to taste
1tablespoon curry powder, or to taste (I used Penzeys Maharajah curry)
13.5 oz fresh or canned coconut milk
1 red bell pepper, cut into slices
6 oz baby spinach
1 ½ to 2pounds medium-to-large shrimp, peeled with tails intact
coarse salt and freshly ground black pepper
1 to 2tablespoons fish sauce, or to taste
¼cup minced cilantro or mint leaves
brown Basmati rice, for serving (I used 1 1/2 cups rice to 3 cups stock)
naan, for serving, optional
Place the oil in a large, deep skillet and turn the heat to medium. (I used enameled cast iron.)
Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty.
Add red pepper slices and sauté until starting to soften.
Add the curry and cook, stirring, another minute.
Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry.
Add the shrimp and spinach, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink, and the spinach is wilted.
Add 1 tablespoon of fish sauce, stir, then taste and add the rest if necessary.