Chicken Curry with Potatoes and Butternut Squash

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Chicken Curry with Potatoes and Butternut Squash
 
Keralan cuisine is based on the culinary traditions of the region's Christian, Hindu and Muslim communities, and each group puts its own imprint on each recipe. This mildly sweet chicken curry (Nadan Kozhi) is in the style of Syrian-Christian Keralans; cooks from other communities omit the potatoes and squash. Adapted by Food and Wine
Author:
Recipe type: Main
Ingredients
  • 2 tablespoons ground coriander
  • 1 tablespoon plus 1 teaspoon pure chile powder, such as pasilla
  • ¼ teaspoon turmeric
  • 3 tablespoons water
  • ½ cup canola oil
  • 3 onions, halved and thinly sliced
  • 8 garlic cloves, thinly sliced
  • One 1-inch piece of fresh ginger, peeled and thinly sliced
  • 2 teaspoons garam masala
  • 1 teaspoon freshly ground black pepper
  • 6 chicken thighs
  • Kosher salt
  • 1 large baking potato, peeled and cut into 1-inch dice
  • 1 pound butternut squash, peeled, seeded and cut into ½-inch dice
  • One 14-ounce can coconut milk
  • 1 cup chicken stock or low-sodium broth
Instructions
  1. In a small skillet, toast the coriander, chile powder and turmeric over moderate heat until fragrant, about 1 minute. Stir in the water to form a paste.
  2. In a very large, deep skillet, heat the vegetable oil. Add the onions, garlic, ginger and cook over moderately high heat, stirring occasionally, until the onions are translucent, about 5 minutes. Add in the spice paste, garam masala and black pepper and cook over moderate heat, stirring, until the oil separates from the paste, about 2 minutes.
  3. Lightly season the chicken pieces with salt. Add the chicken, diced potato and squash to the skillet and stir to coat with the seasonings. Stir in the coconut milk and chicken stock and bring to a simmer. Cover and cook over moderately low heat until the chicken is cooked through and the potato and squash are tender, about 25 minutes. Using a slotted spoon, transfer the chicken pieces to a bowl. Season the curry sauce with salt, pour it over the chicken and serve.
  4. SERVE WITH Steamed white rice.

 

Green Lentil Curry

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Green Lentil Curry
 
This recipe with fill your home with delightful aromas to get you going. Once you taste it, your mouth will fill with the same delight. Goes wonderful with Salmon! Make ahead and enjoy later.
Author:
Recipe type: side
Ingredients
  • 1 teaspoon finely grated ginger
  • 2 garlic clove, minced
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 2 tablespoons canola oil
  • ¼ teaspoon cumin seed
  • 1 shallot, minced
  • 1 tablespoon tomato paste mixed with 1 tablespoon of water
  • 1 ¼ cups dried green lentils
  • 5 cups chicken broth
  • ½ teaspoon ground turmeric
  • ½ cup frozen peas
  • 1 cup spinach, finely chopped
  • 1 medium carrot, thinly sliced
  • 1 cup finely chopped cilantro
  • ½ teaspoon cayenne pepper
  • Salt
Instructions
  1. In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in ¼ cup of water to make a paste. In a small skillet, heat the oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.
  2. In a saucepan, combine the lentils with the turmeric and 5 cups of broth; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Add the peas, spinach, carrot, three-fourths of the cilantro and the cayenne and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve.

 

Indian Spicy Potatoes

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Indian Spicy Potatoes
 
This is aromatic full of flavor and spice. An easy side dish to add to any Indian cuisine favorite.
Author:
Recipe type: side
Ingredients
  • 1½ lb yukon gold potatoes
  • 5 tbsp canola oil
  • 1 teaspoon whole black mustard seeds
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander seeds
  • ½ teaspoon chili powder
  • 1 teaspoon salt
Instructions
  1. Cut the potatoes into a ½-inch dice. Heat the oil in a large skillet over medium heat. When hot, add the mustard seeds and then the cumin seeds, cook till they start to pop, about 20 second. Now add the potatoes and stir once or twice. Sprinkle in the turmeric, and continue to cook for 15 minutes, stirring occasionally, until the potatoes are nicely browned and almost done. After 15 minutes, add the chili powder and salt. Stir and cook another 2 minutes.