Chicken Vindaloo

Tags

Chicken, Curry, Goa, Indian, Recipes, Spicy

3lb Chicken breasts – quartered.
Salt and pepper to season.
2 Tblsp Ghee (Substitute with butter).
3 Garlic cloves – peeled and minced.
2 Cups Yellow onions – finely chopped.
2 Tblsp Ginger powder.
2 Tsp Cumin powder.
2 Tsp Yellow mustard seeds – ground.
1 Tsp Ground cinnamon.
½ Tsp Ground cloves.
1 Tblsp Turmeric.
1½ Tsp Cayenne pepper.
1 Tblsp Paprika.
2 Tsp Lemon juice.
2 Tblsp Distilled white vinegar.
1 Tsp Brown sugar.
2 Tsp Salt.
2 Cups Water.
2 Tblsp Tamarind paste.

1. Salt and pepper the chicken.

2. Melt the ghee in a frying pan over medium-high heat, then brown the chicken in it.

3. Remove the chicken to a 6-quart stove-top covered casserole, leaving the fat in the frying pan. Add the garlic and onion to the pan and sauté until golden brown.

4. Add the garlic and onion to the casserole along with the ginger, cumin, mustard seed, cinnamon, cloves, turmeric, cayenne, and paprika. Sauté all for a few minutes.

5. Add all the remaining ingredients. Cover and simmer until the chicken is tender – about 45 minutes. Stir a few times during cooking and partially remove the lid during the last 15 minutes to thicken the sauce.

Quick Chili Verde Sauce

Tags

Chili, Mexican, Recipes, Sauces, Spicy, Vegetarian

1½lbs Tomatillos – husks removed and washed.
1 large White onion – cut into quearters.
3 Anaheim chilis – seeded and halved.
4 Garlic cloves.
½ Tsp Salt.
½ Tsp Ground pepper.
½ Tsp Oregano.
½ Tsp Sugar.
½ Cup Vegetable broth.

1. Preheat oven to 350F.

2. Cut tomatillos in half and place cut side up on a baking tray, along with the onion, peppers and garlic.

3. Bake for approximately 45 minutes, or until onion has browned.

4. Let cool, then process in a blender with the remaining ingredients until smooth.

5. Place sauce in a hot, slightly oiled saucepan and cook over medium heat for 5-10 minutes. Serve immediately.

North Indian Style Spinach Chicken.

Tags

Chicken, Indian, Recipes, Spicy

8oz Cremini mushrooms – quartered.
1 Tblsp Lemon juice.
1½lb Chicken breast – cubed to 1″.
1lb Baby spinach.
3 Tblsp Canola oil.
1 Large onion – chopped.
1 Tblsp ginger – minced.
2 Tblsp Garlic – minced.
2 Tsp Ground coriander.
2 Tsp Cumin.
2 Tsp Salt.
1 Cup diced tomatoes.
½ Tsp Fenugreek seeds.
½ Tsp Turmeric.
½ Tsp Cayenne.

1. In a large pot, heat the oil. Add the fenugreek seeds and sizzle for a few seconds.

2. Stir in mushrooms and onions and cook stirring often, until lightly browned.

3. Add the ginger, garlic, turmeric, cayenne, coriander, cumin and salt to pot and stir thoroughly. Add the chicken and cook until chicken is no longer pink on the outside.

4. Add the tomatoes and simmer covered for 8 minutes.

5. Stir in the spinach and lemon juice and simmer covered, until spinach is wilted – approximately 3 minutes.