I want to make my way through more standards, like Vindaloo or Tandoori. I guess it's just going to take time. Fortunately, I have more than willing diners to help me eat my way through my creations.
My latest adventure was to tackle a Madras dish. From my research, the recipes vary immensely. The one I found to use as a base looked the most interesting. It was originally meant for a smaller quantity of red meat, not chicken, but I'm flexible.
I also made the mistake of defrosting the wrong package of chicken, so I ended up with chicken breasts, bone-in cut in half. The chicken was fall-off-the-bone soft, however, I really wanted to mix it in with the rice - not possible when you're looking out for small bones.
I'm not sure how authentic it was, but hey, I can always do another variation!
This spicy curry goes well with rice or naan.
Ingredients1 tbsp garam masala1 tsp ground cinnamon1 rounded tbsp curry powder1 tsp ground black pepper1/2 tsp salt1/2 tsp cayenne pepper2 tbsp brown sugar4 garlic cloves, crushed1 rounded tbsp grated ginger1/3 cup lemon juice1/2 cup olive oil1 kilo (2 lbs) chicken breasts, thinly sliced1 can diced tomatoes
1. In a large bowl, whisk together the garam masala, cinnamon, curry powder, black pepper, salt, cayenne, brown sugar, garlic, ginger, lemon juice and olive oil.2. Stir in sliced chicken, cover and refrigerate for at least 1 hour.3. In a deep pan, brown the chicken over medium heat until oil separates.4. Add the tomatoes, stir and let simmer on medium-low for 30 minutes.Serve with rice
DetailsPrep time: Cook time: Total time: Yield: 6 servings
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Dan, this sounds spectacular. I've been craving some Indian food lately. Yum!ReplyDelete
It would be delicious served over Jasmine rice!!!!ReplyDelete
It looks great!! (btw did you get a new header?)ReplyDelete
I love the sound of the spices in this. I've never cooked a Madras recipe before, but this sounds wonderful. Thank you for sharing it with the Hearth and Soul blog hop.ReplyDelete
I love Indian food and though I have every Indian spice on the market, I still open up my favorite jar of Indian sauce instead. I'm intimidated! And I shouldn't be. Your recipe sounds so do-able and I'm going to attempt it. Will let you know how it cooks up. Wish me luck! Hi to Meredith. NReplyDelete
Dan: Couldn't use your print button. You might want to look into this. Thanks. NReplyDelete
Hi Nanette: Indian recipes really aren't as intimidating as they look - just lots of prep work (slicing etc.). I just don't rush it (give myself lots of time and enjoy the process).ReplyDelete
I emailed you separately about the print issue. Take care!