Spicy chicken curry

This is the last recipe of 2009 and I wanted to make it memorable. Hence a post on chicken curry was fitting.

I find myself to be very contemplative on the last day of every year. It's almost like I think of everything that happened during the year and how all the memories fuse together. In my mind they end up kind of looking like this:

But this is actually the marinade for the spicy chicken curry! Growing up chicken curry was the Sunday lunch special at home so I have some fond memories associated with it. Over the years I have taken my Mum's recipe and modified it a tad bit with some additions of my own. The changes have mostly been in the marinade in which I add cilantro, little bit of onion, mint along with yogurt and all the usual suspects. I find the onion helps quite a bit in tenderizing the chicken even if its marinated only for an hour. The marinade is very fragrant and an enticing aroma envelopes your kitchen while the curry simmers. The last time I visited my parents in Mumbai, I made this curry for them and a couple of our neighbors were quite curious about the origins of this aroma!

Here is the recipe which will be my last entry for the Recipe Marathon on One Hot Stove. Being a novice blogger, I was quite intimidated by the prospect of blogging every day but I really enjoyed it. Nupur, thanks for coming up with this marathon!

Happy New Year everyone! I hope 2010 gives you everything you want and more!

Ingredients:

Whole spices:

3 cloves

1 bayleaf

7 peppercorns

half a cinammon stick

2 chicken breasts (Boned-in chicken can also be used)

1 and half large onion, chopped

2 large tomatoes, chopped

For the marinade:

3 tablespoons yogurt

1 1" piece of ginger

2 cloves garlic

handful of mint and cilantro

quarter of an onion

1 tablespoon lemon juice

1/2 teaspoon salt

1 teaspoon red chilli powder

1/4 teaspoon turmeric powder

1 teaspoon garam masala powder

- Grind ginger, garlic, mint, cilantro and onion together with very little water.

- Combine with yogurt, lemon juice, salt and all the spices.

- Add chopped chicken breast and mix well.

- Marinade for atleast an hour or overnight if possible

- Heat oil and add all the whole spices. Saute till fragrant.

- Add chopped onion and cook till its golden brown.

- Add chopped tomatoes and cook for another 2-3 mins.

- Add marinated chicken and saute well.

- Add a cup of water and bring to a boil.

- Check seasonings and cook covered on a low flame till chicken is tender.

- Serve hot with chappatis/rice.

Dal & kale

Dal & kale came about by substituting the spinach from Dal & palak (spinach). Dal is one of my favorite comfort foods and the weather here is shouting out for comfort food right now. Its cold and grey most of the week and if that wasnt enough it rains almost every day. And I dont like rain. So some hot dal with rice was the perfect meal to curl up on the sofa with.

We also had a lot of kale from our CSA which happened to be a perfect (if not better) substitute for spinach in the Dal palak recipe. And this was extremely easy to put together. I cooked the dal and kale in a pressure cooker, seasoned it with spices and topped it off with some fried garlic. The end result was very satisfying with a bowl of white rice.

Ingredients:
1 cup tur dal
1 bunch of kale, chopped
1/2 onion, chopped

1 chopped tomato
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1/2 teaspoon garam masala powder
1/2 teaspoon salt
1 teaspoon tamarind pulp

2-3 garlic cloves, sliced thin

- Cook the dal, kale and onion with enough water in the pressure cooker.
- Once cooked, add another cup of water or more if required to thin out the dal.
- Add all ingredients from tomato through the tamarind pulp.
- Mix well and boil for 3-4 mins. Taste and adjust spices/salt as required.
- Heat a teaspoon of oil and fry the garlic slices, add to the dal and serve hot!

Makes 4 main servings with rice.

Kheema Puffs

We had a really fun Thanksgiving weekend. Lots of great food and great company. I really wanted to make a post last week about all the great food but it got so busy that we simply forgot to take pictures and before we knew it there was none of it left! However, A did manage to get a picture of these Kheema (ground meat) puffs before they were gone :).

The inspiration for this enticing appetizer comes from my Mum who makes delicious Kheema patties. This involves a delicious mixture (ground goat with lots of spice) in a mashed potato cover which is then shallow fried. Sinful but totally worth it. It is also quite labor intensive, especially the part of stuffing the mince into the potato covers. I took an easier route by using puff pastry sheets, filling little pockets of these with the kheema mixture and baking them. The result was quite good :).

During this long weekend especially with all the cooking and eating, I couldn't help thinking about this article I read a couple of weeks back in The New Yorker. It's a story about this amazing woman (The Good Cook) in North Korea who survived the famine in the 1990s by cooking anything edible, including grass and weeds she collected. Its a story of unimaginable hardship for something as simple as a basic meal. It made me feel eternally grateful for everything we have.

Ingredients:

Marinade:

2 big garlic cloves, grated/minced

1" piece of ginger, grated/minced

3 tablespoons yogurt

1 and 1/2 teaspoons red chili powder

1/2 teaspoon turmeric powder

1 and 1/2 teaspoons garam masala

1/2 teaspoon salt

1/2 kilo mince goat/lamb meat (kheema)

3 cloves

7 peppercorns

1 bayleaf

1/2 cinnamon stick

2 medium sized onions, chopped

2 tomatoes, chopped

juice of half lemon

2 puff pastry sheets

- Combine all the ingredients for the marinade together with the ground meat and marinate atleast for an hour or preferably overnight.

- Heat a tablespoon of oil and add all the spices from cloves through cinnamon and fry for a minute or till fragrant.

- Add chopped onion and fry till golden brown.

- Add chopped tomatoes and fry for another 2-3 minutes.

- Add the marinated ground meat mixture and mix well, stirring for another 2 minutes.

- Add a cup of water (add more if more gravy needed, for the puffs its preferable to have no gravy) and bring to a boil.

- Pressure cook till the meat is well cooked (10-15 minutes).

- Cook for another 5 minutes uncovered till the water dries up.

- Add salt if required and lemon juice.

- Let mixture cool down completely.

For making the puffs:

- Roll the puff pastry sheets to thin them out a bit.

- Cut into squares and spoon the filling onto them.

- Bake in a 350F oven for 20 minutes or till golden brown.

2 Puff pastry sheets make around 24 puffs. If there is leftover kheema, I am sure you will find a way to use it up :)