An incredibly EASY chicken curry using organic spices that come with the Spicy Gourmet Spice Tiffin and a combination of dark and white meat.
Ingredients:
Separate the chicken leg from the thigh and cut the thigh in two. If you wish, you may chop off the knuckle at the end of the legs. Split the chicken breast in two and cut each split breast into three.
Prepare Simple Spice Mix:
Combine 2tbs of coriander plus 1 tbs of cumin and grind in the electric spice mill.
Heat ghee in a medium to large pan on high heat until it starts to smoke. Add the curry leaves and onions, stir until onions are soft. Add the ginger and continue to saute until the onions begin to brown. Add the garlic, stir and continue to fry for a couple of minutes. Add the coriander/cumin spice mix, followed by fenugreek seeds, stir and add more ghee if you feel the mix is drying.
Add turmeric powder and cinnamon, stir and add the chicken. Stir well so the chicken is coated with the ingredients. Add the cardamom, reduce heat to medium low, add salt and cayenne, stir and add the tomatoes. Stir, cover and cook for about 30 to 35 mins. Once the chicken is cooked, season with additional salt if necessary and finally, garnish with cilantro.
This is a very simple chicken curry, made with organic spices and free range chicken. I'm sure you'll find this recipe to be quite delicious!
]]>This is an easy to prepare rice entrée, delicious by itself or with accompaniments. The use of a good sized wok makes for easy work when preparing this dish. Curry leaves and pandan leaves may be found at most Indian or Oriental stores. Look for the Pandan in the frozen section.
Ingredients:Heat ghee in the wok on high heat until it starts to smoke. Add the curry leaves and cinnamon stick, followed by the pandan leaves and stir fry for about 30 seconds.
Reduce heat to medium high and add the cardamom, cloves and stir fry until the onions and carrots soften. Add the leeks and stir fry for a minute or so till the leeks are slightly wilted. Stir in the the raw curry powder and cook for a minute or so.
Add the rice and fold over to mix the ingredients. Add the tamari or soy sauce followed by the peas. Stir in the fish sauce. Stir to combine all the ingredients and serve with accompaniments!
]]>An absolute favorite from my early childhood. I would say that observing my grandmother and great aunt prepare this highly aromatic and delicious dish is what inspired me, later in life to delve into the world of spices.
The spice blend used for this recipe is the Sri Lankan Roast Curry Powder. Also called Ceylon Roast Curry Powder.
Ingredients:
Marinade:
Cut the beef into small cubes, place in a bowl, add vinegar, curry powder, salt, mix thoroughly, cover and refrigerate overnight or at least a couple of hours.
In a large pot, heat oil over high heat and add the curry leaves, onion, ginger, pandan leaves, cardamom, cinnamon and sauté, stirring occasionally until the onion begin to brown. Reduce heat to medium and add the lemon grass, habanero or serrano, garlic and stir. Add the meat, tomatoes and paprika and stir well until the meat is slightly brown and well coated with all the ingredients.
Move the pot away from the heat and add the coconut milk, stir well, cover and return pot to a very low simmering heat. Cook the beef curry for 45 minutes to one hour. If you desire a thick gravy, increase heat, remove cover and cook until the gravy thickens. This Sri Lankan beef curry is even more delicious the following day!
Enjoy with rice of your choice and accompaniments!
]]>Organic Tandoori Chicken made using this recipe is extremely simple because we have created the Organic Tandoori Masala Blend for you! Since we are using organic ingredients, it is highly recommended that free range, organically fed chicken be used.
Tandoori Chicken Marinade Recipe: The quantities below will provide enough marinade for 2 to 3 pounds of bone-in or boneless chicken thighs, breast, legs, or any combination you choose. You may leave the bone in for extra flavor, but always remove the skin.
Remove the skin from the chicken pieces you have selected, rinse in cold water and pat dry using paper towels. Make a few shallow slits in each piece. If leaving the bone in, ensure that the slits do not go all the way to the bone. This will help the tandoori chicken remain moist and flavorful.
Place the yoghurt in a bowl, add the water and whisk until well bended. This steps helps reduce tartness and makes the yoghurt a little sweeter. Next, add add all the remaining ingredients and blend well. Do the "finger test" by dipping your finger into the marinade and tasting for correct balance of flavors. Adjust according to your taste.
Place the chicken in an 8 x 12 pan and pour the Tandoori marinade over the chicken. Thoroughly coat the chicken using your hands, ensuring that the marinade makes its way into the slits. Cover the pan with foil or cling film. Refrigerate overnight or a minimum of 3 to 4 hours. The longer the better.
My preferred method of grilling is over charcoal. This gives the Tandoori chicken a nice smokey flavor. But, you may grill over a gas flame or even in broiler or roast in the oven. Regardless of which method you use, one important factor to bear in mind is that once the meat is removed from the heat, it continues to cook! I won't discuss cooking time detail here. Needless to say there are many variables, but over charcoal - a few minutes on each side until the tandoori is cooked, yet moist. In checking for doneness, I prefer not to skewer or cut the meat, but to use a method I learned from my wife, Jenn: Use the back of a fork and press against the flesh. If it is fairly firm, it's time to remove from the heat.
Finally, you may squeeze a little lemon juice over the Tandoori Chicken, garnish with cilantro, onion wedges, sliced Serrano pepper and tomato wedges. Serve with Aromatic Yellow Rice and accompaniments!
I hope you enjoy this so very simple to prepare Tandoori Chicken Recipe!
]]>It's Summertime and time to throw stuff on the BBQ. What better way to do that than with the Spicy BBQ Poultry Marinade!
This is an extremely easy marinade to prepare, suitable for Chicken, Cornish Game Hen and even Duck. I've made life very easy for you by putting all the spice ingredients into one package, The Spicy BBQ Poultry Marinade Set.
The Spicy BBQ Poultry Marinade Recipe: These quantities will provide enough marinade for 2 leg quarters, 2 half breasts and 2 wings. Whatever type of poultry you are using, please remember to CUT SEVERAL SHALLOW SLITS ON EACH PIECE. This will further help the marinade flavor the meat!
In a 8 x 10 inch pan combine all the ingredients and stir till well blended. Do the "finger test" by dipping your finger into the marinade and tasting for correct balance of flavors. Adjust according to your taste. Add the meat to the marinade and turn over several times till it is well coated. Cover with foil or cling film and refrigerate overnight or for a minimum of 3 to 4 hours. It's best to turn the meat over in the mixture at least once during the time it's marinading.
Whether your preferred method of grilling be over charcoal or a gas flame, the one important factor to bare in mind is that once the meat is removed from the heat, it continues to cook! I won't discuss cooking time detail here. Needless to say there are many variables, but over charcoal - a few minutes on each side untill the poultry is golden brown on all sides. In checking for doneness, I prefer not to skewer or cut the meat, but to use a method I learned from my wife Jenn: Use the back of a fork and press against the flesh. If it is fairly firm, it's time to remove from the heat.
Finally, garnish with cilantro and serve with choice of simple accompaniments such as a Tortillas and Pico de gallo!
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One of the most popular and well known spice blends, the Classic Garam Masala is generally a combination of 4 to 6 spices. I've taken the most commonly used and created a spice gift set for your enjoyment. As an introduction to using the masala, I'm also providing a very simple recipe for a Mixed Vegetable Curry.
In a dry skillet over low to medium heat, roast all the spices except the cumin seed. For best results, stir the seeds frequently through the whole process. After about a minute, when the spices begin to smell fragrant, add the cumin, turn the heat low and continue roasting for an additional 1 minute or so. Transfer to small bowl and let cool completely.
Although the purist or ideal way to prepare this blend is to roast the spices individually, you may dry roast all the spices at once, being careful not to burn the smaller seeds, such as the cumin.
Transfer roasted spices to the spice mill and grind to a fine powder. You may need to do this in batches. (See milling instructions.)
Once the spices are milled, transfer to an airtight container and store in a cool, dark cabinet. This will insure the blend stays fresh for a longer period of time.
Heat the ghee or oil in a saucepan and brown the potato, carrots and onions for about 3 to 4 minutes. Add the cauliflower an cook for an additional 2 minutes. Sprinkle the spices over the vegetables, add the beans, okra, ginger and garlic and stir well. Add the yogurt, water and salt, stir well, cover and cook for ten to 15 minutes, stirring occasionally. Please be sure to not overcook the vegetables. Add the chopped cilantro or mint, adjust for salt, stir gently and transfer to a serving dish. Garnish with additional mint or cilantro.
This curry is an ideal accompaniment to Aromatic Yellow Rice.
]]>A good friend revealed to me recently that she had never tasted any other type of Chai other than what was served her at the local coffee shop. Well, when I prepared this fresh chai recipe and shared a cuppa with her, I was not too surprised to find her loving it!
Directions for preparing 4 servings.
Ingredients:
Bring the water to a boil in a small pan, lower heat to a gentle simmer. Grind the whole spices, just a few spins in a grinder will do - just enough to roughly grind the spices. Add 3 TSP of ground spices to the simmering water, ( reserve the rest for tomorrow's Chai ) cover and simmer on very low heat for 5 minutes.
Add the tea to the pot with spices, stir, remove from heat and pour into a carafe if using a french press, add the ginger. Place the press into the carafe but do not plunge. Let the ingredients steep for a couple of minutes. Add the warm whole milk, add sugar, stir and gently depress the plunger. Serve into pre-warmed mugs or cups. Enjoy your very own home made fresh Chai!
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I first learned this recipe from my father when I was still in my early teens. I'm Very happy to present it to you in celebration of Father's Day!
Ingredients:
In a large wok or pan brown the meat. As it browns, add salt and pepper and continue to brown till done. While this preparation is in progress, boil the potatoes until they are ready to be mashed.
Once the meat is browned, remove from the wok and without rinsing or wiping the wok, add onions and sauté for a few minutes. Add garlic and continue to sauté till both are soft. Add the ground meat to the wok, stir and add the Ceylon Raost Blend/curry powder to the mix. Continue to stir and cook till the ingredients have combined. Add the peas and carrots if used. Add salt and pepper as necessary and cook till the meat is done and the flavors have combined.
Remove the cooked meat into a 3qt. ovenproof dish and spread the meat, ensuring the mix is evenly distributed, about 1 1/2" in thickness. Over this layer, using a spatula spread the mash potato, taking care that the two layers stay separate. Once the mash potato is layered, using a fork gently trail the prongs across the layer of mash so as to create ridges or peaks. You may do this in both directions. This process will ensure that when the pie is baking, the ridges become crispy. Sprinkle with Paprika powder and bake at 350F for 20 to 30 mins. or till the top of the pie has browned and the ridges are crispy. Garnish with parsley and let cool so that the pie sets.
Serve Dad!
I will leave out serving size and serving suggestions because, as you will see, it can be accompanied by brown or white rice or enjoyed as a hearty soup, depending on how consistent you wish the “hodi” to be. Also, see suggested options at bottom of page.
This recipe is prepared in two stages.
First Stage Ingredients:
Second Stage Ingredients:
2. Preparing the tadka. Tadka is a technique whereby spices are introduced to hot oil, which allows the spices to be infused with the added ingredients. In a second pot, heat the ghee or oil on high heat till just beginning to smoke. Add the black mustard seed and cover with a splatter screen. The mustard seeds will pop, releasing their flavor. Once the seeds have finished popping and crackling, add the remaining ingredients, except for the lime juice, leaving the garlic to last. Reduce the heat to medium high and fry till the onions turn a golden color. Make sure the ingredients do not burn! You can't overdo this unless of course you leave the house... so don't worry!
3. Once the tadka is ready, carefully add the lentil mixture to the sautéed spices and allow to simmer gently for a couple of minutes. Add lime juice and adjust the seasoning with salt. The Lentil or Dahl curry is ready to be enjoyed as an accompaniment to rice.
Options: If you wish to make this dish into a hearty soup, add another ½ to 1 cup of water when cooking the lentils. Add diced carrots and celery, and or okra - cut into 1-inch lengths.
So, simply by adding some spices we find a simple way to prepare a dish that serves both your health and your taste buds.
I highly recommend using organic ingredients whenever possible, as well as grinding your own spices as needed. This preserves the alluring aroma and delectable flavor of freshly-ground spices.
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This curry is an ideal accompaniment to Aromatic Yellow Rice.
There are three stages to making this recipe. First, we need to prepare the Ceylon Roast, the roasted curry powder that is a staple spice blend used in Sri Lanka to prepare meat recipes.
2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 tablespoon fennel seeds
1/4 teaspoon fenugreek seeds
1 1-inch-long stick Ceylon cinnamon, broken into pieces
1 pinch Ceylon cloves (about 4 or 5)
10 Ceylon cardamom pods
1/4 teaspoon Ceylon curry leaf
2 teaspoons cayenne pepper
Although the purist or ideal way to prepare this blend is to roast the spices individually, you may dry roast all the spices at once, being careful not to burn the smaller seeds, such as the cumin.
Next, the chicken is jointed. We normally use the entire chicken, including the back.
In a glass or stainless steel bowl combine the chicken, Ceylon roast, vinegar and all the remaining spices except cinnamon, fenugreek seed and lemon grass. Mix well and refrigerate 2 to 24 hrs.
Sauté the onion, ginger, fenugreek, garlic, lemon grass, cinnamon and curry leaves in oil over medium heat for a few minutes until the onions turn slightly golden. Add the chicken and coat well over medium heat.
Add the tomatoes and coconut milk and bring to a gentle simmer. Cook uncovered 30 to 40 minutes over low to medium heat until the chicken is done. Add lime juice and adjust with salt if necessary. You may garnish cilantro and serve it up!
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Here’s a very simple way to bring color and spicy flair to your plain white rice. What’s more, it’s gluten free, organic and infused with healthful spices.
We begin by choosing the “queen of fragrance”—basmati! This rice is extremely fragrant and will spread its appetizing aroma throughout your kitchen. To the rice, we will add Green Cardamom, Cloves, Turmeric and Ceylon Cinnamon, or what is commonly called “true cinnamon”.
All the spices used have properties associated with health benefits. Turmeric is an anti-inflammatory. Cinnamon, while also having anti-inflammatory properties, is being used in research to lower blood sugar. Cloves have anti-bacterial properties and are high in manganese, vitamin C and omega-3 fatty acids. Cardamom is considered an excellent digestive and, in Ayurvedic medicine, an aphrodisiac. Finally, we will be using butter. While some may frown upon this, please consider that the lipids in butter actually help the bioavailabilty of the nutrients in spices.
This dish may be made using a rice cooker or, if one is not available, a medium-sized, heavy-bottomed pot that has a tight-fitting lid.
Remember to select basmati rice that is not enriched, as the medium used to spray the vitamins on washed rice in the enrichment process may contain gluten.
We begin by selecting the following organic ingredients:
Once the water starts to boil, cover tightly with a lid, reduce heat to low and cook for 20 minutes. Please do not lift the lid to peek! Once the rice cooker switch goes off, pull the plug from the outlet and let sit for 10 minutes. If a pot is used, turn off the heat after 20 minutes, remove from the heat source, leave the lid on and let it rest for 10 minutes.
You will notice that once the rice is cooked, the whole spices have come to rest on the surface of the rice. These can be easily removed using a fork. Finally, gently fluff the rice with a fork and delight in the experience of a healthful and exotic dish!
Compliments of Dinesh, The Spicy Gourmet®.
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