Tag Archives: curry

Slow Cooker Tikka Masala

8 Mar

IMG_20150308_202746

Slow Cooker Chicken Tikka Masala

Serves 4 to 6

1 to 1 1/2 pounds boneless, skinless chicken thighs
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
2 tablespoons garam masala
2 teaspoons paprika
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes
3/4 cup heavy cream or coconut milk
Fresh cilantro, chopped
2 cups cooked rice, to serve

Cut the chicken thighs into bite-sized pieces and transfer them to a 3-quart or larger slow cooker. Stir in the onion, garlic, ginger, tomato paste,  2 tablespoons of garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.

If you have the time: Marinate the chicken in 1/2 cup yogurt and a teaspoon of both coriander and cumin for up to 6 hours. Shake to remove excess yogurt before transferring to the slow cooker.

→ If you have the time: Mix the onions, garlic, ginger, tomato paste, and spices with about 2 tablespoons of oil. Microwave for 3-5 minutes or until onions are soft. Transfer to the slow cooker with the chicken and diced tomatoes. This will give your tikka masala more depth of flavor.

Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.

Serve over rice with fresh cilantro sprinkled over the top of each serving. The tikka masala can be refrigerated for 3 to 4 days or frozen for 3 to 4 months.

Recipe adapted from The Kitchn

Spicy Curried Lentil & Potato Samosas

21 Feb

P1040770

These make a great appetizer, side dish, or even snack. Although the ingredient list and steps may seem a little daunting, I was surprised by how easy these were to make.  When making these, I felt like they needed a little more filling, so I adjusted recipe to accommodate my preferences. To save some time, you could easily make the filling the day before, but the samosas are best served fresh.

INGREDIENTS

Lentils
1/3 cup yellow or green split peas or red lentils, washed and picked over
1 cup water or vegetable stock
½ teaspoon salt
1 teaspoon curry powder

Dough
1 teaspoon salt
2 cups all-purpose flour
1 stick (8 tablespoons) butter or 8 tablespoons ghee (clarified butter)
2 tablespoons plain yogurt, sour cream, or buttermilk
½ cup ice water

Filling
1 teaspoon whole cumin seeds
1/2 cup chopped yellow onions
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
2 hot green chile peppers (or jalapenos), minced
1 teaspoon salt
½ teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/8 teaspoon cayenne
2 large baking potatoes (about 1 1/2 pounds), peeled, cut into 1/2-inch dice, and boiled until just tender
2 tablespoons chopped fresh cilantro leaves (optional)
2 teaspoons fresh lemon juice (optional)

Vegetable oil, for frying

DIRECTIONS

  1. Prepare the lentils: Boil lentils in water or vegetable stock with salt and curry powder partially covered for 30 minutes, until soft and beginning to turn to mush. Add additional liquid if necessary. The mixture should be moist but not soupy.
  2. Prepare the dough: Place the flour and 1 teaspoon of salt in the container of a food processor. Pulse for a couple seconds to blend. Cut half the butter into bits, add it to the flour and turn on the machine. Let it run until the butter and flour are the consistency of cornmeal. Add the yogurt, sour cream or buttermilk and pulse a few times. Then with the machine running, add ice water through the feed tube 1 tablespoon at a time. The instant the dough forms a ball, stop adding water. Knead dough for one minute by hand (add a little flour if the dough is too sticky), then cover with plastic wrap and set aside.
  3. Make the filling: In a large sauté pan or skillet, heat the remaining ½ stick of butter (or 4 tablespoons ghee) over medium-high heat. Add the cumin seeds and cook, stirring, for 1 minute. Add the onions and ginger, and cook, stirring, until starting to caramelize, about 5 minutes. Add the garlic, peppers, salt, coriander, turmeric, garam masala and cayenne and cook, stirring, until fragrant, 30 to 45 seconds. Add the potatoes and cook, stirring until the potatoes start to color and become dry, about 3 minutes. Stir in cooked lentils. Remove from the heat and add cilantro and lemon juice, if using. Stir to combine, then adjust seasoning to taste. Let sit until cool enough to handle.
  4. Form samosas: On a lightly floured surface and with floured hands, knead the dough for 1 minute. Break off pieces, about 1½ ounces each. Place each ball on the floured surface and roll into a thin circle, about 6-inches in diameter. Cut each circle in half (2 semi-circles). Spoon about 2 teaspoons of filling in the center of each semi-circle. Brush the edges with water and fold the dough over the filling. Press the edges together to seal. Set aside and repeat with the remaining ingredients.
  5. Deep-fry samosas: Preheat the oil in a large pot to 350 degrees. Add the samosas in batches and cook, turning, until golden brown, about 10 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot.

Recipe adapted from Beyond Potstickers: A Dumpling Lover’s Confession

Coconut Curry with Chicken, Basil, & Mushrooms

9 Jul

IMG_20130706_203008

The key to this recipe is the coconut milk. Don’t use any light coconut milk here. Regular coconut milk provides the creaminess and flavor that really makes this curry great. I’ve also kicked up the spice in this recipe (cayenne pepper and jalapeños) but feel free to omit either if you want to turn down the heat.


Coconut Curry with Chicken, Basil, and Mushrooms

INGREDIENTS
1 tsp salt
1/2 tsp ground coriander
1 tsp cumin
A small pinch of ground cloves
1/4 tsp cinnamon
1/4 tsp ground cardamom
1/2 tsp freshly ground black pepper
1/2 tsp cayenne
1 tsp turmeric

2 lb skinless, boneless chicken thighs, cut into 1 1/2-inch chunks

1 large onion, sliced root to tip
5 cloves garlic, minced
1 Tbsp finely chopped fresh ginger
1-2 jalapeño peppers, seeded and minced
2 Tbsp vegetable oil
1 14-oz can coconut milk
10 oz mushrooms, quartered
1 red bell pepper, cut into 2-inch slices
1 Tbsp lime juice, or to taste
12-20 fresh basil leaves, torn roughly

Hot cooked rice for serving

DIRECTIONS

  1. In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, cayenne and turmeric. Set aside.
  2. In a wok or deep sauté pan, heat the oil over high heat. When the oil is hot,  add the onions and jalapeños and toss to coat in oil. Sear the vegetables for 3 minutes, stirring only enough to keep them from burning.
  3. Add the ginger, garlic and spice mixture and toss to combine, cook for 1 minute. Add the coconut milk and chicken. Stir the mixture so that the chicken pieces are coated in the coconut milk. Bring to a simmer, reduce the heat, cover and cook for about 15 minutes.
  4. When the chicken is nearly fully cooked, add mushrooms and red bell peppers. Continue to cook for another 10 minutes.
  5. When chicken is tender, turn off the heat and add the basil and lime juice. Add more lime juice and salt to taste and serve over rice.

Adapted from Simply Recipes