Month: April 2021

Cashew Curried Chicken

~ lisaandfrancescook ~ Leave a comment
Cashew Curried Chicken

While it may officially be Spring, the weather is still quite chilly, damp and a bit dreary. Normally, I would cheer myself up by heading to the Art Institute or Museum of Contemporary Art, but until very recently these have been closed. And although you now can go to the museums, you have to think ahead and make reservations. So to brighten up our lives, I have been turning to Indian and Middle Eastern foods even more than usual. This Cashew Curried Chicken with its bright spices and herbs lend color to my otherwise somewhat dull existence. As mentioned in a previous post, I have become a fan of Chetna Makan and watch her on YouTube almost daily. This recipe is hers with some tweaks from me that do away with a pan, an extra step and the order of adding a couple of ingredients.

Do not be put off by the seemingly long list of ingredients. The spices are used over and over again in both Indian and Middle Eastern cooking. So if you enjoy these foods, you will easily use them up. And everything is readily available online or in many grocery stores these days. But because the spices and herbs are so integral to the dishes, please look for the freshest ingredients and grind your own spices whenever possible. It only takes seconds in a spice or coffee grinder and you will be rewarded over and over with the most vibrant flavors. And by buying whole spices, they will remain fresh longer in your cabinet.

Chicken thighs are used here. They are more flavorful than the breast, in my opinion, and almost never get dried out or tough. However, if you really want, you can use an equivalent amount of chicken breast meat instead.

This curry comes together easily and you can have dinner on the table in about an hour. Served simply over rice or with a flatbread, it’s a complete meal. Since my husband just made some delicious pita, we went with that. But if you have the time and add on a raita and some pickle, you can have a feast. So brighten up your life and enjoy this luscious and luxurious Cashew Curried Chicken soon.

Recipe

Cashew Curried Chicken

Yield: 4 to 6 servings, depending on appetite and sides

Ingredients

1/3 cup raw cashews, soaked for 1 hour in hot water to cover

2 medium onions, peeled and chopped in a fine dice

2 Tablespoons neutral oil with a good smoke point (I use Canola)

4 medium tomatoes, cored and roughly chopped

4 large cloves of garlic, peeled and grated or crushed

3-inch piece pf fresh ginger, peeled and grated

8 boneless, skinless chicken thighs – 2.5 pounds of boneless meat, trimmed of all fat. (You can use thighs with the bone-in, but you will need to increase the cooking time by 10 minutes.)

4 Tablespoons whole milk natural yogurt

1 sweet bell pepper, cut into large cubes

1 medium onion, peeled and cut into 8 pieces

1 Tablespoon fenugreek leaves (also called methi)

Spices

Cashew Curried Chicken

4 green cardamom pods

1 cinnamon stick

2 bay leaves (dried or fresh)

1 teaspoon cumin seeds

2 teaspoons ground coriander

2 teaspoons garam masala

1 teaspoon ground turmeric

1 teaspoon kosher salt

1 teaspoon chili powder

Directions

In a large, deep pan with a tight-fitting lid, heat the oil. Add the cardamom, cinnamon, bay leaves and cumin seeds. Allow everything to sizzle and become fragrant – about 30 seconds.

Cashew Curried Chicken

Now add the chopped onion and stir through the oil and spices. Cook until golden, stirring occasionally for 10 to 12 minutes.

Cashew Curried Chicken

Stir through the chopped tomatoes, garlic and ginger. Then cover the pan and on medium-low heat, cook for 10 to 12 minutes. The tomatoes should be softened and a sauce is beginning to form.

While the tomatoes cook, drain and crush the cashews into a paste using either mortar and pestle, food processor or spice grinder.

Turn off the heat! Now add the yogurt and crushed cashews and stir through, mixing well. By turning off the heat, you prevent the yogurt from splitting.

Cashew Curried Chicken

Stir through the coriander, garam masala, turmeric, salt and chili powder.

Nestle the chicken thighs into the sauce and coat with the sauce. Cover the pan and simmer for 20 minutes if using boneless chicken and 30 minutes if the thigh is on the bone. Add the bell pepper and onion sections and stir through. Recover the pan and continue simmering for 10 more minutes.

Take 1 tablespoon of fenugreek leaves and crumble them into the curry by rubbing the leaves between your hands. Cook for a few more minutes, stirring until they are fulIy incorporated. If you do not have fenugreek leaves, do not try to substitute them. Do NOT use fenugreek seeds, which would be very bitter. Fenugreek has a unique and wonderful flavor and I think they are worth having on hand. If you are leaving them out, you can sprinkle some fresh cilantro on top before serving. The flavor is completely different but is also delicious.

Serve the curry over basmati rice (white or brown) or eat it with flat bread.

For other delicious curry recipes:

Chicken Curry with Spices

Tofu Coconut Curry

Vegan Red Curry Coconut Soup

Bene Israel Fish Curry with Fresh Ginger, Tamarind and Cilantro

Thai Style Yellow Curry with Sweet Potato

Roasted Cauliflower Sabji

~ lisaandfrancescook ~ Leave a comment
Roasted Cauliflower Sabji

Roasted Cauliflower Sabji with basmati rice or flatbread makes a satisfying vegan meal – full of umami. As anyone who reads my blog knows, I am neither a vegan nor a vegetarian. However, we don’t eat a lot of meat and I cannot remember the last time I sat down and ate a steak. This doesn’t mean, though, that I don’t want visually interesting meals with a great mouthfeel and full of flavor. Perhaps this is why I am so drawn to both Mediterranean/Middle Eastern and Indian cuisines. Their use of fresh herbs, vegetables and spices make any meal a feast for the senses.

What is Sabji?

A sabji is simply a vegetable cooked in some sort of gravy with herbs. Sabji literally means green vegetable. In Persian cooking it is referred to as sabzi and can include meat as in Ghormeh Sabzi or chicken in this version. There is no surprise that there are similarities between Persian and Indian culture, which is especially evident in food and architecture. Persia invaded India twice – first in 535 BCE under Cyrus the Great and second under Emperor Nader Shah, the Shah of Persia (1736–47). In fact, many dishes that are thought of as quintessentially Indian actually were adapted from British, Portuguese, Mughal and Persia. Each conqueror brought new flavors and techniques to India. And while each nation ultimately lost India, there influences remain and enrich.

Fan Girl

Recently I have become a fan of Chetna Makan on YouTube and the author of several cookbooks, including Chai, Chaat & Chutney: a street food journey through India, where this Roasted Cauliflower Sabji appears. She is charming and enthusiastic about her dishes and just a delight to watch. It’s not difficult to follow and because I do enjoy Indian and Middle Eastern cooking, I have all of the seasonings on hand. This dish doesn’t require any chilis so it wasn’t necessary for me to tone down the heat. My husband was responsible for making the quick, and flavorful flatbread. I made up some urad dal and we enjoyed a healthy and delicious meatless Monday.

As with many Indian dishes, do not get put off by the relatively long list of ingredients. If you do this kind of cooking, you likely will have most of not all of the spices on hand. And the actual cooking technique is very straightforward.

Roasted Cauliflower Sabji would also make a wonderful side dish or as part of a larger Indian meal. However you decide to use it, I encourage you to make it soon.

There are so many different kinds of dal (legumes, pulses or beans) available. And even more recipes for them. Here are just a few and I will be adding more over time.

Punjabi Chana Dal

Moong Dal and Lemony Ground Lamb

Chana Dal Kichadi

Nutritious Comforting Khichari

Smoky Yellow Split Peas

Red Lentils with Ginger

Recipe

Yield: 4 servings as a main course and more as a side

Ingredients

Roasted Cauliflower Sabji

For the cauliflower

1 head cauliflower cut into small florets along with the stems

2 Tablespoons tomato paste

½ teaspoon salt

½ teaspoon turmeric

¼ teaspoon cracked black pepper

About 2 Tablespoons EVOO

For the Sabji

2 Tablespoons vegetable oil

1 teaspoon cumin seeds

1 teaspoon black mustard seeds (I only had brown mustard seeds, so that is what I used)

2 roughly chopped small onions

2 large garlic cloves, peeled and grated

A 2-inch knob of ginger, peeled and grated

2 medium tomatoes, cored and roughly chopped

1 teaspoon chili powder

1 teaspoon garam masala

¼ teaspoon salt

¼ teaspoon turmeric

Handful of chopped cilantro

Directions

Roasted Cauliflower Sabji

For the Cauliflower

  1. Preheat the oven to 400 degrees F. and have the rack on an upper shelf.
  2. Mix the seasonings together and spread over the cauliflower. Mix it around to coat. Spread on a baking pan and roast for 15 minutes. Turn over the cauliflower pieces and continue roasting for an additional 15 minutes (total 30 minutes). Remove from the oven and set aside.

For the Sabji

  1. In a pan large enough to hold all of the cauliflower and the other ingredients, heat oil. Add the cumin seeds and mustard seeds and cook for about 30 seconds or until fragrant and the seeds begin to pop. Add in the chopped onion and stir through. Cook until lightly golden.
  2. Add the grated garlic and ginger and cook for another minute, stirring through.
  3. Add the roughly chopped tomatoes and cook on medium heat until the tomatoes soften and give off their juices. Add the chili powder, garam masala, salt and turmeric. Mix well.
  4. Add the roasted cauliflower and stir through, mixing well but try not to break up the florets. Cook for about 2 to 3 minutes. Add the chopped cilantro and stir through.

Brazilian Fish Stew (Moqueca)

~ lisaandfrancescook ~ Leave a comment
Brazilian Fish Stew

Brazilian Fish Stew (Moqueco) is colorful, zippy, and just plain delicious! Full disclosure, though. I am completely unfamiliar with Brazilian cuisine, so I cannot vouch for this recipe’s authenticity. What I can say, is that this simple-to-prepare fish stew is bright, beautiful and relatively inexpensive to make. The fish (pretty much any firm fish, but whitefish, halibut, sea bass and cod are particularly good) is simmered in a fragrant sauce of coconut milk, tomatoes, onions, peppers and lime.

As with many dishes, and this one is no exception, there are many versions and variations. This recipe for Brazilian Fish Stew (Moqueca) originates from Salvador, a bustling coastal city in Brazil, north of Rio. The influences are African, stemming from Brazil’s long history of bringing 4 million slaves to the country over a 300-year period. You can see the African culture in everything from carnival to samba, food and religion. Fifty percent of the Brazilian population now self identifies as Black or mixed race.

Paired with rice and a simple green salad, Moqueca comes together quickly, making it a perfect weeknight meal.

Brazilian Fish Stew

Recipe

Yield: 4 servings

Ingredients

Brazilian Fish Stew

1.5 pounds of firm white fish (look for thicker cuts)

1/2 teaspoon kosher or sea salt

Two limes, zest and juice

2 Tablespoons coconut or olive oil (Brazilian red palm oil, if available. I used coconut oil)

1 onion (any kind) finely diced

1 teaspoon kosher or sea salt or to taste

1 cup diced carrots (about 2 medium)

1 red bell pepper, diced

4 garlic cloves, peeled and roughly chopped

1 jalapeno, serrano or other chile, finely diced

1 Tablespoon tomato paste

2 teaspoons sweet paprika

1 teaspoon ground cumin (you could also use the whole seeds)

1 cup fish or chicken stock (I used chicken)

1.5 cups tomatoes, diced (fresh tomatoes are best)

14-ounce can coconut milk (liquids and solids) Do not use “lite” coconut milk.

Brazilian Fish Stew

For Serving

1/2 cup chopped cilantro, flat-leaf parsley or scallions

Additional squeeze of lime

Directions

Rinse and pat dry the fish. Cut into 2-inch chunks. Place the fish in a glass or stainless steel bowl and add the 1/2 teaspoon salt, 1/2 of the zest and 2 Tablespoons of the lime juice. Gently massage into the fish and set it aside.

Heat the oil in a large sauté pan over medium high heat. Add the onion and additional 1 teaspoon of salt. Sauté for 2 to 3 minutes. Turn the heat down to medium and add the carrot, bell pepper, garlic and jalapeno and cook for 4 to 5 more minutes.

Add the tomato paste, spices and stock. Mix well and bring to a simmer. Now add the tomatoes. Cover and simmer gently on medium low until the carrots are tender, about 8 minutes.

Add the coconut milk and taste, adding more salt if necessary. (I used unsalted stock, so ended up using a 1.5 teaspoons of salt.) Nestle the fish chunks into the sauce and simmer gently until the fish is cooked through, spooning the sauce over the fish occasionally. How long it takes to cook will depend on the thickness of the fish, how long it sat in the salt and lime juice and how well-cooked you like it. As with ceviche, the salt and lime juice begin to “cook” the fish in the brine. I like my fish to be cooked through but not dry. Check it after about 8 minutes.

Serve over rice and add the garnish and the remaining lime zest and juice. Now enjoy!