Meera Sodha’s Chicken Curry

I received a rice cooker for Christmas! I had to make some sort of chicken dish to serve with my perfectly cooked rice. 🙂

This comforting chicken curry was very thick and hearty. The recipe was adapted from Made in India: Recipes from an Indian Family Kitchen by Meera Sodha. I also included some of Sam Sifton’s adaptations from The New York Times.

The dollop of yogurt on top was essential. We also ate it with warm naan, roasted cauliflower and steamed spinach.

Yield: 6 to 8 servings

• 2 T unsalted butter or ghee
• 1 T neutral oil, like canola
• 1 tsp cumin seeds
• 2 cinnamon sticks, approximately 2 inches long
• 2 large white or yellow onions, peeled and finely chopped
• 1 2 1/2-inch piece of ginger, peeled with a spoon and grated or minced
• 6 cloves of garlic, peeled and crushed
• 2 green cayenne or jalapeño peppers, stemmed, seeded and minced (or 1 tsp chili powder)
• kosher salt, to taste
• 3/4 cup plus 2 tablespoons strained or puréed tomatoes (I used Pomi)
• 2 T tomato paste
• 1 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 3 T whole-milk yogurt, plus 1 cup to serve with the meal
• 2 to 2 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks
• 3 T ground or slivered almonds
• 1 tsp garam masala
• pinch ground cayenne pepper, or to taste
• 1 1/2 cups brown Basmati rice, rinsed and cooked per package directions

1. Melt the butter or ghee in the oil in a large Dutch oven set over medium heat, and when it is hot and shimmering, add the cumin seeds and cinnamon sticks. Cook for a minute or two, stirring often, to intensify their flavors.
2. Add the onions. Cook, stirring occasionally, until they are golden, approximately 10 to 15 minutes.
3. Meanwhile, put the ginger, garlic and chilies into a mortar and pestle with a pinch of salt; smash them together into a coarse paste. (You can also do this on a cutting board, with a knife.) (I had a bit of a struggle with this! May try the cutting board method next time.)
4. Add the paste to the onions, and cook gently for 2 minutes or so, then pour in the tomatoes, and stir. Allow to cook for an additional 2 to 3 minutes, until the mixture thickens.
5. Add the tomato paste, ground cumin, ground turmeric and 1/2 teaspoon of salt; stir to combine.
6. Add the yogurt slowly to the mixture, using a wooden spoon to whisk it into the sauce. It may be quite thick. When it begins to bubble, add the chicken.
7. Lower the heat, put the lid on the Dutch oven and allow the curry to cook gently for 30 minutes or so, or until the chicken is cooked through.
8. Add the almonds and the garam masala, along with a pinch of cayenne, and cook for 5 minutes more or so. Taste and adjust seasoning, as needed.
9. Serve with basmati rice and/or naan, and the additional yogurt for topping at the table.

Ethiopian Chicken Stew (Doro Wat)

Although I typically prefer vegetarian Ethiopian dishes, I felt compelled to try this chicken dish after seeing it on Milk Street. This chicken and red onion stew, Doro Wat, is the national dish of Ethiopia. I made Ethiopian Stewed Collard Greens, Gomen Wat, with my CSA collards as an accompaniment.

The recipe was adapted from a home cook, Tigist Chane in Addis Ababa, via 177MilkStreet.com, contributed by Courtney Hill. Ghee is substituted for Ethiopian fermented butter.

Instead of injera, Ethiopian flatbread, I served the stew over brown Basmati rice with warm naan on the side. The original recipe notes that it is important to make your own spice blend, berbere, to control the amount of heat in the finished dish. We omitted the optional hard-cooked egg garnish.

Yield: Serves 4 to 6

For the Berbere Spice Blend:

• 2 T smoked sweet paprika
• 1 T sweet paprika
• 1/2 to 1 tsp cayenne pepper
• 1 tsp ground ginger
• 1 tsp onion powder
• 1 tsp ground coriander
• 1 tsp garlic powder
• 1/2 tsp freshly ground cardamom
• 1/2 tsp dried basil, ground or crushed into a powder
• 1/4 tsp ground cumin

1. Combine all ingredients in a bowl and whisk to combine. Set aside.

For the Chicken Stew:

• 5 T ghee, divided
• 3 large red onions (about 2 pounds), finely chopped in a food processor
• Kosher salt and freshly ground black pepper
• about 5 T Berbere spice blend (see above) (I used the entirety of the spice blend)
• 12 medium to large garlic cloves, minced in a food processor
• 2 to 2 1/2 pounds boneless skinless chicken thighs, trimmed and halved
• 3 scallions, thinly sliced on a diagonal
• 1 jalapeño or Fresno chili, stemmed, seeded (if desired), and finely chopped, optional
• 2-3 hard-cooked eggs, peeled and sliced, optional (I omitted the eggs)
• lemon wedges, to serve, optional
• brown Basmati rice, for serving, optional
• Injera or naan, for serving, optional

1. In a large Dutch oven over medium-­high, heat 2 tablespoons of the ghee until shimmering. (I used a large, wide and shallow enameled cast iron pot.)
2. Add the onions and 1/2 teaspoon coarse salt, then cook, stirring occasionally and reducing the heat if the onions begin to brown before they soften, until lightly browned and completely softened, 10 to 15 minutes.
3. Stir in the remaining 3 tablespoons ghee, the berbere spice blend and 3/4 cup water.
4. Stir in the garlic, followed by the chicken.
5. Reduce to medium-low, cover and cook at a simmer, stirring occasionally, until a skewer inserted into the chicken meets no resistance, about 30 minutes.
6. Uncover, increase to medium-­high and cook, stirring and scraping along the bottom of the pot, until the stew is thickened and a wooden spoon leaves a brief trail when drawn through the sauce, 5 to 10 minutes.
7. Taste and season with salt and pepper.
8. Serve topped with the scallions, chilies (if using) and sliced eggs (if using); serve with lemon wedges on the side, as desired. (I served it over brown rice with warm naan on the side.)

Ruffled Pumpkin Milk Pie

This pie is an autumn version of a classic Greek milk pie, or galatopita. I already have my eye on a summer version. 😉 It was very pretty and elegant. The pumpkin flavor was understated.

This recipe was adapted from Martha Stewart’s Fruit Desserts: 100+ Ways to Savor the Best of Every Season via MarthaStewart.com. I baked the pie in a ceramic baking dish and modified the method. I served it as one of our Thanksgiving desserts this year. I made the pie a day in advance and refrigerated it overnight.

According to the original recipe, clarified butter or ghee is used in lieu of melted butter to eliminate the chance of pockets of moisture in the finished pie.

Yield: Serves 8

• 8 T (1/2 cup) clarified butter or ghee, melted
• 14 to 18 sheets store-bought phyllo (each 14 by 18 inches), thawed if frozen
• 6 large eggs
• 3/4 cup pure pumpkin purée
• 1 cup whole milk
• 1/2 cup heavy cream
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp freshly ground cardamom, sifted (I ground 8 pods)
• 1/4 tsp ground cinnamon
• 1/4 tsp coarse salt
• confectioners’ sugar, for dusting

1. Preheat oven to 350°F, preferably on convection.
2. Lightly brush a 9 or 10-inch round cake pan with clarified butter. Line pan with a 13-inch parchment round; brush parchment. (I used a ceramic baking dish so I omitted the parchment paper.)
3. Place 1 phyllo sheet on a work surface, with one long side parallel to edge. Lightly brush phyllo with clarified butter.
4. Using your hands, loosely ruffle phyllo by pushing long sides toward each other to create a long accordion shape, about 1 1/2 to 2 inches tall. Place upright in center of prepared cake pan, folding around to create a spiral. Repeat process with remaining sheets, continuing spiral outward until bottom of pan is covered.
5. Brush remaining clarified butter over tops of phyllo ruffles in pan.
6. Place the cake pan on a rimmed baking sheet. Bake until golden brown, 22 minutes on convection or up to 25 to 30 minutes in a standard oven.
7. Transfer pan to a wire rack and let cool while making filling (leave the oven on).
8. In a large bowl with a spout, whisk together eggs, pumpkin, milk, cream, granulated sugar, vanilla, cardamom, cinnamon, and salt until smooth.
9. Gradually pour the egg mixture over baked phyllo, evenly covering surface.
10. Return pan to oven and bake until filling is set, 35 to 45 minutes. Transfer to a wire rack; let cool completely.
11. Use parchment to lift pie out of pan; carefully remove parchment and transfer pie to a platter. (I served the pie in my ceramic baking dish.)
12. Dust with confectioners’ sugar and serve.

Creamy Tadka Dal with Roti

I loved the combination of textures and colors from the mix of beans in this creamy dal. The recipe was a “staff favorite” in Food and Wine, contributed by Antara Sinha. It was included an article titled “Good to the Last Sop: Cozy Dinners That Deliver Endless Comfort.” The original recipe includes instructions to make homemade roti to serve with the dal to sop it up. 🙂

We ate this dish with store-bought roti but I included the roti recipe from the original article below. I wish I had made the homemade roti because we tragically did not enjoy the store-bought version. (Homemade is always better!) I served the dal over brown Basmati rice with steamed spinach on the side. Hearty and delicious vegetarian comfort food.

For the Dal:

• 3/4 cup dried moong dal (split yellow mung beans) (about 5½ ounces) 
• 3/4 cup dried masoor dal (split red lentils) (about 5 ounces) 
• 3/4 cup dried chana dal (split bengal gram) or dried toor dal (split pigeon peas) (about 5¾ ounces) 
• 2 1/2 teaspoons kosher salt, plus more to taste 
• 1 1/2 teaspoons ground turmeric 
• 6 to 7 cups water, divided 
• 1 ½ tablespoons canola oil 
• 4 green cardamom pods, crushed, shells discarded 
• 4 whole cloves 
• 1 ¼ teaspoons cumin seeds  
• 1 medium-size yellow onion, finely chopped (about 2 cups)  
• 2 medium-size fresh serrano or jalapeño chiles, stemmed, seeded if desired, and finely chopped (about 2 1/2 tablespoons) 
• 1 medium tomato, chopped (about 1 cup) 
• ¼ cup roughly chopped fresh cilantro, plus more for garnish 

For the Roti:

• 2 cups atta (Indian whole-wheat flour) (about 8 5/8 ounces), plus more for dusting 
• 3/4 to 1 cup water, divided 
• 3/4 teaspoon kosher salt 
• melted ghee, for brushing 

For the Tadka:

• 3 tablespoons ghee 
• 3 small dried chiles (such as Diaspora Co. Whole Sannam Chillies), or more to taste (I used Bird’s Eye)
• 1 teaspoon cumin seeds

To Serve:

• brown Basmati rice, optional
• steamed spinach, optional

To Start the Dal:

1. Stir together moong dal, masoor dal, chana (or toor) dal, salt, turmeric, and 6 cups water in a large saucepan; bring to a boil over medium-high. (I used a medium enameled cast iron Dutch oven.)
2. Reduce heat to medium-low; partially cover, and cook, stirring occasionally, until dal is soft and tender, 35 to 40 minutes. Add up to remaining 1 cup water, 1/4 cup at a time, until desired thickness and consistency is reached.

To Make the Roti Dough:

1. Stir together atta, 3/4 cup water, and salt in a medium bowl. Knead mixture in bowl until all dry flour is incorporated, adding remaining 1/4 cup water, 1 tablespoon at a time, if needed to incorporate flour.
2. Transfer dough to a clean work surface; knead until stretchy and slightly sticky, 5 to 7 minutes.
3. Shape dough into a ball, and return to bowl. Cover with a clean towel; let stand at room temperature until dough is smooth and matte, about 30 minutes.

To Season the Dal:

1. Heat oil in a medium-size heavy-bottomed saucepan over medium.
2. Add cardamom, cloves, and cumin; cook, stirring constantly, until fragrant, 30 to 45 seconds.
3. Add onion and chopped fresh chiles; cook, stirring often, until onion is lightly browned around edges, 5 to 8 minutes.
4. Add tomato; cook, stirring often, until tomato begins to break down, 2 to 4 minutes. Remove from heat.
5. Add tomato mixture and cilantro to dal mixture; stir to combine. Season to taste with salt.
6. Cover and keep warm over low.

To Cook the Roti:

1. Once roti dough has rested, turn out onto a work surface lightly dusted with atta.
2. Divide dough evenly into 16 pieces (about 1 ounce each).
3. Working with 1 dough piece at a time and keeping remaining pieces covered with a towel, shape dough into a ball. Dust ball thoroughly with atta, and flatten slightly. Using a rolling pin, roll dough into a circle until uniformly thin and about 6 inches in diameter. Rotate the disk 90 degrees after each roll, flipping and dusting with atta occasionally to make a perfect circle. Repeat with remaining dough pieces.
4. Heat a large cast-iron skillet over high. Place 1 roti round in skillet; cook until bubbles start to form and bottom is speckled with brown spots, 30 to 45 seconds. Flip roti using tongs; cook until it puffs up completely and is evenly cooked on both sides, 30 to 45 seconds. (Small charred spots are delicious and totally OK.) If roti doesn’t completely puff up, pat the top using a clean towel to encourage it to inflate.
5. Remove roti from skillet, and brush both sides lightly with melted ghee; transfer to a serving plate. Repeat process with remaining roti rounds and ghee.

To Make the Tadka & to Serve:

1. In a small skillet, heat ghee over medium-high. Add dried chiles and cumin to pan; cook, stirring occasionally, until cumin is toasted and fragrant, about 30 seconds.
2. Divide dal mixture among bowls, and drizzle each portion with desired amount of warm tadka. (I served it over brown Basmati rice.)
3. Sprinkle with additional cilantro, and serve alongside hot roti and steamed spinach, as desired.

Note: Dal can be prepared (without the tadka) 2 days ahead and stored in an airtight container in refrigerator.

Pressure Cooker Butter Chicken (Chicken Makhani)

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

1. Heat the ghee in a stove top pressure cooker or on high sauté in an Instant Pot.
2. Add the onion and cook until translucent, 4 to 5 minutes.
3. Add the chicken, crushed tomatoes, water, ginger, garlic, Chile powder, salt, garam masala, and turmeric; stir to combine.
4. 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.)
5. Secure the lid of the pressure cooker or Instant Pot. Cook at high pressure for 5 minutes.
6. 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.)
7. Add the coconut cream, tomato paste, and fenugreek and stir to combine.
8. 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.)
9. 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.

Chicken Biryani

I am a list person. I have lists all over my house… things to do, things to cook, etc. I love a good list. (I especially love crossing items off of these lists!) This simple version of this typically complex dish was part of Bon Appétit’s list of the Most Popular Chicken Dishes of 2019. Bon Appétit loves lists too. 🙂

This dish is all about the rice, and I had some special Basmati rice given to me by a friend just waiting for an occasion to shine. Perfect. I loved the layers of flavor and different textures in the finished dish. It is loaded with spices, nuts, dried fruit, and topped with caramelized onions.

The raita and the chicken (in marinade) are prepared a day in advance. This recipe was adapted from Bon Appétit, contributed by Sohla El-Waylly. I used boneless, skinless chicken thighs instead of bone-in and modified the proportions. The creamy raita is essential to the finished dish. We also ate it with roasted cauliflower on the side. It was buttery, rich and delicious.

Yield: Serves 6 to 8

For the Onion Raita and Chicken Marinade:

• 1 lemon
• ½ tsp granulated sugar
• 1½ cups whole-milk yogurt, divided (I used whole-milk Greek yogurt)
• 3 tsp kosher salt, divided
• 1 tsp freshly ground black pepper, divided
• 1 red onion
• 1 4″ piece fresh ginger, peeled, thinly sliced
• 4 garlic cloves, smashed, peeled
• ¾ tsp ground cinnamon
• ½ tsp ground cardamon
• 10 boneless, skinless, chicken things or 4-6 bone-in chicken thighs (about 1 1/2 lbs)
• 2 dried bay leaves

For the Rice and Assembly:

• ¾ cup kosher salt
• 2 cups Basmati rice, preferably aged, such as Daawat (I used Aahu Barah)
• 1 red onion, thinly sliced
• ¾ cup melted ghee
• ½ cup mixed coarsely chopped nuts, such as almonds, pistachios, pine nuts, and/or walnuts
• 1 T granulated sugar
• ¾ cup mixed dried fruit, such as prunes, apricots, pineapple, and/or cranberries (I used chopped dried mango and dried cranberries)

To Make the Onion Raita:

1. Finely grate the zest of 1 lemon (about 1 tsp) into a small bowl.
2. Squeeze in juice from one half of the lemon.
3. Add sugar, 1 cup yogurt, 1 tsp salt, and ¼ tsp pepper.
4. Finely chop one-quarter of the onion and stir into raita.
5. Let sit at room temperature at least 1 hour or chill up to overnight.

To Marinate the Chicken:

1. Purée ginger, garlic, cinnamon, cardamom, juice of remaining lemon half, and remaining three-quarters of onion, ½ cup yogurt, 2 tsp. salt, and ¾ tsp. pepper in a blender until smooth. (I used a Vitamix.) Transfer to a medium bowl.
2. If using bone-in chicken thighs, pull skin off chicken thighs and discard.
3. Transfer the chicken to the bowl with ginger mixture, add bay leaves, and toss to combine.
4. Cover with a plate and let marinate at room temperature at least 2 hours or preferably chill up to overnight.

To Make the Rice and Assemble the Dish:

1. Place a rack in lower third of oven; preheat to 350°, preferably on convection.
2. Bring salt and 3 quarts of water to a rapid boil in a large pot over high heat.
3. Meanwhile, place rice in a medium bowl. Cover with cool tap water, use your hand to gently agitate the grains, and drain. Repeat at least 2 more times until water runs clear enough to see your hand through it.
4. Add drained rice all at once to boiling salted water. Initially the water will stop boiling and the rice will sink to the bottom. Stir a few times with a wooden spoon to prevent sticking, then stop stirring. After a couple of minutes, the water will return to a simmer and a few grains will begin appearing near the surface. The rice is ready to drain when the grains have nearly doubled in size, the water returns to a boil, and most of the rice rapidly bubbles to the surface. When you bite into a grain, you want to see a hard white core; just like pasta cooked al dente, the grains should remain firm. Depending on the quality of your rice, this can take anywhere from 3–7 minutes, so begin tasting the grains early. (I boiled my rice for 7 minutes.)
5. Drain rice and rinse with water until cool. Set aside.
6. Cook onion and ghee in a 4–6-qt. Dutch oven over medium-high heat, stirring constantly, until onions are golden and crisp, 8–10 minutes. The sides and bottom of pot may brown and even develop some char. Using a slotted spoon, transfer onions to a plate. (I used a 6-quart enameled cast iron pot.)
7. Reduce heat to medium-low and toast nuts in ghee in same pot, stirring occasionally, until fragrant and darkened in color, 2–3 minutes. Using slotted spoon, transfer nuts to another plate; set aside for serving. (I used raw slivered almonds and raw walnut pieces.)
8. Transfer half of ghee in pot to a small bowl; set aside.
9. Increase heat to medium-high and sprinkle sugar over remaining ghee in pot. Cook, stirring frequently, until sugar forms deeply caramelized clumps, 3–5 minutes.
10. Add chicken, scraping in marinade, and bring to a simmer.
11. Remove from heat and arrange chicken and marinade in an even layer.
12. Sprinkle with dried fruit and one-third of fried onions.
13. Top with rice.
14. Poke 5–7 holes into rice with the back of a wooden spoon until you reach the chicken. Drizzle reserved ghee over and top with another third of fried onions.
15. Cover with a tight-fitting lid and return to medium heat. Cook until you can hear the chicken gurgling in the pot and wisps of steam just begin to escape from lid, about 5 minutes. Do not open the lid at any point! If you peek, you will risk losing too much steam, preventing the rice from properly cooking through.
16. Transfer pot to oven and bake, covered, 45 minutes. Let rest at least 15 minutes and up to 1 hour before uncovering.
17. Using a large spoon or small plate, gently scoop rice off chicken and transfer to a platter. Carefully spoon chicken thighs and any sauce over rice. Top with reserved fried nuts and remaining onions.
18. Serve alongside onion raita while ghee is still hot and rice is steamy.

Chicken Rice Pilaf

My entire family loves one-pot chicken and rice dishes. I personally thought that I brought this one to another level by serving it with sautéed Indian-spiced CSA kale. 🙂

This recipe was adapted from Food and Wine, contributed by Asha Gomez. I used ground cardamom, chicken thighs, and increased the garlic. It was a fabulous weeknight dish!

Yield: Serves 6

• 1/4 cup ghee
• 1 large yellow onion, halved and thinly sliced
• 1/4 tsp ground cardamom or 6 cardamom pods, cracked
• 3 star anise
• coarse salt
• 9 garlic cloves, minced
• 1 1/2 teaspoons turmeric powder
• 5 boneless, skinless chicken thighs, cut into 3/4-inch dice
• 2 1/4 cups chicken stock or low-sodium broth
• 1 1/2 cups white basmati rice
• golden raisins, for garnish, as desired
• chopped cilantro, for garnish, as desired
• chopped toasted almonds, for garnish, as desired

1. In a large saucepan, heat the ghee. Add the onion, cardamom, star anise and a big pinch of salt and cook over moderately high heat, stirring, until the onion is softened and browned, 8 to 10 minutes.
2. Add the garlic and turmeric and cook, stirring, until fragrant, 2 minutes.
3. Add the chicken and 
cook over moderate heat for 4 minutes, stirring to coat it with the aromatics.
4. Add the stock to the pan and bring to a boil over moderately high heat.
5. Stir in the rice and return to a boil, then cover and simmer over low heat until the water is absorbed and the rice is tender, about 15 minutes.
6. Remove from the heat and let steam, covered, for 15 minutes.
7. Fluff the pilaf with a fork and season with salt to taste.
8. Transfer to a bowl, discarding the cardamom pods (if using) and star anise. (The star anise is so pretty that I left it in the dish!)
9. Garnish with 
raisins, chopped cilantro and chopped toasted almonds, as desired. Serve.

One Year Ago:

• Skillet Chicken with Tomatoes, Pancetta, & Mozzarella

Two Years Ago:

• Thai Pork Tenderloin Salad with Napa Cabbage

Three Years Ago:

• Blueberry Margarita
• Watermelon Sangria

Four Years Ago:

• Sautéed Greens with Bacon & Mustard Seeds
• Broccoli Salad with Hazelnut Romesco Sauce

Five Years Ago:

• Pork Tenderloin with Apples & Leeks