Chicken Masala Curry- Serves 3 I am always trying variations on my traditional chicken curry recipe. I try and change things every week if possible. So sometimes, it’s green chicken curry, red chicken curry, Seyal chicken curry, Ashlesha’s coconut chicken curry, or this one – what I am going to call “Home-style Chicken Masala Curry”. This particular recipe is made with lots of caramelized onions, tomatoes, fresh ginger, garlic and cilantro. Four basic and common spices like cumin, coriander, red chilly powder and turmeric are added. Yogurt is also added for a tangy flavor. For another variation on this curry, omit the yogurt and add 1/4 cup coconut milk yielding a creamy, smooth taste! Ingredients: 1 pound boneless chicken thighs, cleaned . . . CLICK TO READ MORE
I am back from my wonderful trip to India. My daughter and I went for four weeks to visit family and friends. When in India, I divide my time between Mumbai and Nashik (an industrial city about 3 hours away inland) where my sister and her family live. My sister is a wonderful cook and went all out in preparing some of the most delicious food I’ve ever tasted – every day. This coconut-based chicken curry is one such preparation. Onions and copra (dried meat or kernel of coconut) are first dry roasted on a pan till brown and then ground to a fine paste along with fresh ginger, garlic, cilantro, green chillies and tomatoes. In case you are unable to . . . CLICK TO READ MORE
Chicken curry is chicken cooked in a gravy. The gravy which is called the curry is cooked in different ways to give each curry a unique and distinct taste. There are many types of chicken curries cooked in my house. One where I use fresh cilantro, green chillies, tomatoes and coconut milk which is green chicken curry. “Seyal curry” is made with lots of caramelized onions and tomatoes. Today’s curry is made with roasting spices like poppy seeds, cloves, cinnamon, cumin seeds, coriander seeds and caraway seeds. The spices are roasted on a dry pan to release it’s essential and aromatic oils and are then crushed to a fine powder in a coffee grinder. This is what we call “Dry . . . CLICK TO READ MORE
Biryani is a rice-based dish layered with meat and/or vegetables. The rice and meat are cooked separately, and then layered and baked together or cooked on low flame. This allows the aromas from various spices to get fully infused, making biryani highly enjoyable and delectable. Often made at my house as a party dish, I decided to make it as a weeknight treat for my family to enjoy! It is elaborate but those who have tasted biryani know it’s worth the effort. Traditionally, the dish is served with a raita made with cucumber, tomatoes and onions. The yogurt helps to cool the palette from the heat of the spices in the biryani. I made this with lots with caramelized onions, . . . CLICK TO READ MORE
We enjoy “Tex-Mex” and “Chipotle” is our favorite “Mexican” food place. I tried “Tex-Mex” for the first time in the States about 11 years ago. It’s surprising that there aren’t many Mexican restaurants in India, considering how similar the cuisines are in their use of beans, rice, cumin, and cilantro. In fact I often find my self using tortillas instead of “rotis” to serve with chicken curry or kebabs. This recipe is adapted from “Williams-Sonoma” stir fry cook book. I make a vegetarian version of this too, using mushrooms instead of chicken. I usually have all the ingredients in my fridge or pantry and best of all everyone at home loves it. Ingredients: 3 tablespoons olive oil or vegetable oil . . . CLICK TO READ MORE
This chicken is a typical Goan chicken curry. Goa is a beautiful state in India known for it’s beaches, places of worship and architecture. It was also the location of the opening sequence of the worldwide smash, “The Bourne Supremacy”. Hundreds of beach-side shacks serve home cooked, spicy vindaloos, sarpotels, goan sausages to visitors from all over the world. Goan cuisine is famous for sea food, liberal use of coconut milk, cashews and “kokum” – Garcinia Indica. I remember this dish from my first luncheon at my to-be-in-laws place. Cilantro, green chillies, cashew nuts tomatoes and coconut milk with a dash of tamarind paste at the end make this curry delightfully flavorful. Ingredients: 1 whole chicken – 2 lbs 1 onion- . . . CLICK TO READ MORE
Minced Chicken (kheema): Serves 4 to 5 Was craving this for a long time and made it last night for dinner along with “Boondi Dahi” (savory chickpea flour balls in sweetened yogurt), Okra and pulao. The same recipe can be used to make turkey mince or even goat (mutton) mince. Minced chicken is the Indian-version of what many popular restaurants serve as the filling in lettuce wraps. Mince (“kheema” in Hindi) was made in my mother’s house every Sunday for lunch. We also make a dry version of this to stuff into a potato pattice. INGREDIENTS: 1 lb Chicken mince 1/2 cup green peas (use the frozen ones) 2 onions chopped fine 2 tomatoes grated 3 tablespoons yogurt 1 bay . . . CLICK TO READ MORE
My passion for cooking really started after I moved to the United States with my husband over 8 years ago. We were married for just under 2 years then. I remember us both feeling super excited about being on our own having moved from an incredibly supportive environment back home in Mumbai. It was especially exciting for me because, for the first time, I was in charge of the kitchen. I learned most of my cooking from an exceptional cook – my mother-in-law. Over the years, she painstakingly put together a collection of amazing recipes from family, friends and assorted cooking classes. I started to note down the simpler recipes – every-day food cooked at home. Since I was . . . CLICK TO READ MORE
|
 Hi, I'm Asmita and Welcome to Compulsive Foodie!
I hope you enjoy my blog of tried and tested Indian and World recipes!
Most of these recipes have been in my family for decades. They are as much fun to prepare as they are to eat! Connect with Compulsive Foodie
Affiliate Policy All product links to Amazon.com are affiliate links. A portion of your purchase will go to Compulsive Foodie. Thank you for your support!
|
