Category Archives: Indian

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Chicken Tikka Drums

indian-drumbs-webServes 4 

Ingredients 

Marinate 

8-10 chicken drumsticks

1 cup thick Yogurt

1 tsp Garam Masala

1 1/2 tsp Red chilli powder

2 tsp Corriander powder

Salt, to season

1tbsp Ginger-garlic paste

Juice of 1 lime 

For cooking 

3 -5 tsp olive or coconut oil 

Method 

Pat the chicken drumsticks dry well. Then make 1-2 deep cuts on each on both sides. In a bowl add the lime juice and salt to the chicken pieces, coat on all sides and leave it aside for 10 minutes. 

In a large bowl add all the spices with the yogurt and mix well, taste when mixed and adjust the salt seasoning to taste. 

Add the chicken to this turning them in the mixture and cover the bowl with a lid or cling film. Refrigerate for 8 hours or more, best to leave it overnight. 

The next day take the chicken out of the fridge 30 minutes before cooking. 

Pre-heat the oven grill (Broiler) to 225 C (435 F). 

Line a baking tray with foil and lay the pieces of chicken leave sufficient space between the pieces. To this drizzle some oil on top and coat the oil on all sides of the chicken. 

Now set the tray under the grill in the center and let it cook for 20 minutes check and turn the pieces over after 10 minutes. Make sure that it does not burn too much. 

Serve hot with onion rings and mint sauce. 

Mint Yogurt Dipping Sauce/Chutney 

Ingredients 

2 medium bunches of fresh mint, cleaned and leaves separated

Fresh coriander leaves – a few strands

4 Green chillies, slit in the center and de-seeded

Salt, to season – to taste

3-4 tbsp thick yogurt

Fresh ginger, 25mm (1 inch) pealed and chopped fine

1 tsp oil 

Method  

In a skillet/ pan heat oil and once it turns hot add the ginger and stir wait for the raw smell to go, now add the mint leaves and sauté for 2 minutes and then add the coriander leaves. Keep sautéing till the leaves shrink to 1/4 of their original volume. 

Add the green chilli and salt, stir and then remove from the heat. Let it cool down well. 

Transfer the mix to a food processor, add only 1 tbsp yogurt and blend until fine and smooth, now add the remaining yogurt and blend again. 

Serve as a dipping sauce on the side.

Goat Curry Slow Cooked

Goat-Stew-slow-webGoat meat is very lean and I love making curries with it. I used to eat it all the time in India in various forms.

Ingredients 

1kg (2.2lb) goat, lamb or mutton, cubed (seasoned with salt and pepper)

1 medium onion, chopped

3 medium carrots, diced

4 cloves garlic, minced

1 400g (14 oz) can diced tomatoes

1 medium sweet potato, cut into 1/4-inch cubes

1/2 cup Coriander (cilantro) leaves

1 180-200g (6 oz) can tomato paste

1 400g (15 oz) can coconut milk

2 to 3 tbsp curry powder

1/4 tsp cayenne powder (optional)

1/2 tsp salt

1/4 tsp ground pepper 

Method 

Place the seasoned stew meat in the bottom of a slow cooker. Top with onion, garlic, tomatoes, carrot and sweet potato. Stir in coriander leaves. In a medium bowl, whisk the coconut milk, tomato paste, curry powder, salt and ground pepper until well mixed. 

Pour the coconut mixture into the slow cooker over the meat and vegetables. 

Cook for at least 8 hours on low, stirring the mixture every once and awhile.

Serve over cauliflower “rice” or regular rice and top with additional coriander leaves.

 

Fresh Fish Curry

curry-tomato-fish-webI use a firm fish like Monk fish to make this easy curry. It’s a great starter or a main. 

Ingredients 

500g (1.1lb) firm fish steaks, I love to use Monk fish
2 tbsp coconut or olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 tbsp coriander, chopped
1 tsp cumin
1 tsp ground turmeric
1/2-3/4 tsp chili powder (to taste)
¼ cup tomato paste
1 tsp sea salt
3/4 cup water
1 – 1/2 tsp garam masala
2 tbsp fresh lemon juice
chopped chives to garnish 

Method 

Cut the fish into large pieces and pat dry.

Heat the oil in a saucepan and on low heat, add the onion, garlic and coriander stirring until the onion is soft, about 4-5 minutes.

Add the cumin, turmeric and chilli powder and stir for 1-2 minutes. Add the tomato paste, salt, garam masala and water. Combine well and simmer until the tomato and rest of the ingredients have blended, 3-4 minutes and add the lemon juice.

Place fish into the sauce and carefully simmer for about 3-4 minutes, taking care not to break the fish up. Take off the heat and stir

Serve with rice and accompaniments. For low carb diet exclude rice

Easy Curried Chicken Thighs

Chic-Thigh-Curry-webServes 4

Ingredients 

1 1/2 tbsp coconut oil
1 tbsp butter
8 small chicken thighs
1 tbsp garlic, crushed
Salt and pepper
1 cup chopped onion
3 tsps curry
1/2 tsp cayenne
1 tsp cinnamon
1 tsp cumin
2 carrots, peeled and sliced on diagonal
1 1/2 cups chicken stock
1 cup small cauliflower flowerets 
1/4 cup heavy cream or coconut cream
Method 

Heat oil in large heavy based skillet and stir in butter to melt. Season chicken thighs with salt and pepper and then cook the thighs skin side down until golden brown, 6-8 minutes. 

Flip chicken and continue to cook until golden brown and then remove chicken to a plate. 

Stir in onions and cook until tender, 6-8 minutes. Stir in garlic, curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots, cauliflower and toss to coat. Add chicken stock and bring to a simmer. Place chicken thighs back into skillet and cover and simmer for 15 minutes to cook chicken. Stir in cream. 

Season to taste and serve with basmati rice.

20 Minute Shrimp Curry

Coconut-shrimpI have lived in several Asian countries over the years and this dish is a mix of so many of the flavours that I love. I have also cooked this with chunky pieces of crab meat and Monk fish, great result. 

I have also made the sauce and let it rest for a few hours before heating it up and cooking the fish.

This recipe may be easily prepared in 20 minutes which is just enough time to cook the rice if you feel like it. You can also have this as it is. 

Serves 4 

Ingredients

400g (1 lb) shrimp, peeled and deveined
1 tbsp olive or coconut oil
1 jalapeno pepper, stemmed and seeded, minced
1 tbsp grated fresh ginger
1 tablespoon curry powder
2 garlic cloves, minced
1 medium onion, chopped
800g (28oz) can Italian plum (Roma) tomatoes
1 1/2 cups coconut milk
1 tsp sea salt
1 tsp freshly ground black pepper
1/2 cup fresh coriander/cilantro, coarsely chopped

 Method 

Heat the oil over a medium high heat in a heavy based large skillet or Dutch oven. 

Add the onion and sauté until soft but not brown, 2-3 minutes. Now add the garlic, jalapeno, ginger and sauté until fragrant, 1 minute. 

Add the curry powder and continue sautéing for about 1 minute. Add tomatoes, coconut milk, salt and pepper and simmer 5 minutes. 

Stir in shrimp and cook until they turn pink and are just cooked through. Stir in coriander. Taste to adjust seasoning and serve immediately in bowls with basmati rice or fresh steamed vegetable greens for low carb or paleo.

Chicken Tikka

chiken-tikka-webIn my life I have been lucky to live and learn the cooking of many different countries. India and Nepal factor in this recipe. What was I doing in Nepal, well that is something for another day. 

Ingredients 

Marinate 

Boneless chicken thighs, each cut into three pieces

1 cup thick Yogurt

1 tsp Garam Masala

1 1/2 tsp Red chilli powder

2 tsp Corriander powder –

Salt, to season

1tbsp Ginger-garlic paste

Juice of 1 lime 

For Grilling: 

3 -5 tsp Extra virgin olive or coconut oil 

Method 

Wash the chicken pieces well in cold water and pat dry well. Then make 1-2 deep cuts on each piece on either sides. In a bowl add the lime juice and salt to the chicken pieces, coat on all sides and leave it aside for 10 minutes. 

In the meantime take another bowl add all the spices with the yogurt and mix well, taste when mixed and adjust the salt seasoning to taste. 

Add the chicken pieces to this turning them in the mixture and cover the bowl with a lid or cling film. Refrigerate for 8 hours or more, best to leave it overnight. 

The next day take the chicken out of the fridge 30 minutes before cooking. 

Pre-heat the oven grill for 225 C (435) F Fan grill. 

Line a baking tray with foil and lay the pieces of chicken leave sufficient space between the pieces. To this drizzle some oil on top and coat the oil on all sides of the chicken. 

Now set the tray under the grill in the center and let it cook for 20 minutes check and turn the pieces over after 10 minutes. Make sure that it does not burn too much. 

Serve hot with onion rings and mint yoghurt sauce. (recipe below)

Mint Yogurt Dipping Sauce/ Chutney 

Ingredients 

2 medium bunches of fresh mint, cleaned and leaves separated

Fresh coriander leaves – a few strands

4 Green chilli – slit in the center and de-seeded

Salt – to taste

3-4 tbsp thick yogurt

Fresh ginger, 25mm (1 inch) pealed and chopped fine

Oil- 1 tsp 

Method  

In a skillet/ pan heat oil and once it turns hot add the ginger and stir wait for the raw smell to go, now add the mint leaves and sauté for 2 minutes and then add the corriander leaves. Keep sauteing till the leaves shrink to 1/4 of their original volume. 

Add the green chilli and salt, stir and then remove from the heat. Let it cool down well. 

Transfer the mix to a food processor, add only 1 tbsp yogurt and blend until fine and smooth, now add the remaining yogurt and blend again. 

Serve as a dipping sauce on the side.

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