Indian, Poultry, Savory

Murgh Kofta Rogan Josh

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15 years ago I would scoff at the idea of using “curry” from a “jar”.  15 years ago,  I was not putting food on the table after a busy day at work.  I will admit, I am a curry snob.  Well, let’s get one thing clear, curry really just refers to a slow-cooked, spiced, sauce–it is not a recipe on its own!  However, to keep things simple, I too have fallen into the practice of referring to any Indian saucy dish as curry.  Purists, please forgive me!

Now back to sauces in jars.  There is only one brand that I trust (and no, I don’t get paid by them!) is Pataks.  My Mom used it when we lived in the USA during the early 90s, which means this brand has her seal of approval.  Back then, you would have to drive several miles to get to the nearest Indian Grocery to stock up on these staples.  Now, you can walk into most food stores and find them easily.   One thing I always try to do with these store-bought shortcuts is to add more nutrients to them.  I almost always add vegetables to the sauce, not only does it stretch the meal, but I can get a certain picky eater to eat veggies!!  For this particular “sauce”, I have found that sweet potatoes work really well.  You can use any kind of protein you like (animal or plant-based).  For this version I used mini chicken meatballs, another ode to a childhood “curry” my mother made.  You can check out the recipe for the chicken meatballs here.  With that, here is how I assembled this meal.

Ingredients:

1 batch of mini chicken meatballs

3 medium sweet potatoes, diced.

1 jar of Patak’s Rogan Josh sauce.

1Tbsp of olive oil

1 cup of water

1tsp of chili powder

1 tsp of garam masala

Method:

Heat olive oil in a pan.  Once the oil is hot, add the diced sweet potatoes.  Saute till the potatoes start to become tender.

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Add the whole jar of sauce and 1 cup of water to the sweet potatoes.  Cover the pot and cook on medium-low heat for 30-40 minutes, stirring every 10 minutes or so.  You don’t want anything to stick to the bottom off the pot!

After about 40 minutes, the sweet potato will become tender.  Using the back of a spoon, I roughly mash the sweet potatoes into the sauce.  This adds thickness and a delicious sweetness to the curry.

Add the meatballs to the sauce, cover and cook for another 10 minutes on low heat.  Remember, the meatballs are cooked, so you don’t want to over-cook them or use high heat.  That will toughen the meatballs and nobody likes that!

At the very end, I added chili powder and garam masala, stirred the spices in the sauce and turned the heat off.    At this point, you an let the dish cool down to room temperature, portion it and freeze it for later.

If you are planning to eat right away, I would add the spices along with the meatballs, cook the dish for 10 minutes and serve hot with either rice or Naan or both!!!  Enjoy!

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Appetizers, Indian, Poultry, Savory

Murgh Kofta (Chicken Meatballs)

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This is a “house” recipe.  Traditional kofta has more ingredients and the recipe changes from country to country (India, Pakistan, Turkey etc.).  This version is packed with flavor, has only a few ingredients and can be whipped up in 30 minutes.  It is also a different way to use ground chicken which often goes on sale.  I like to make mini balls and have them with hummus, pita, and a garden salad.  You can certainly make larger patties and make it into a burger!  Here is the recipe.

Ingredients:

1 pound ground chicken

1 medium onion, grated directly on to the chicken (you want the juices from the onion)

1 tsp of minced garlic, minced ginger, chili powder, salt, and garam masala.

1 Tbsp of chopped parsley (this time, I did not have any, but I would highly recommend it)

1Tbsp of olive oil

Method:

  1. Mix all the ingredients in a bowl.  Don’t over mix–you will get hard koftas!

2. Heat oil in a pan.

3. Use a 0.5-inch ice-cream scoop to form mini chicken balls.  If you wet your palms before rolling, you will get smooth, round koftas!

4. Fry on medium-high heat till deep golden brown and cooked through.

5. Serve piping hot!!

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Comfort food, Poultry, Savory

Saffron Chicken and Rice

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Over Christmas break, I went back home to India.  It was a glorious three week holiday filled with lots of home-cooked food, family, R&R, and of course shopping.  One thing that I brought back was good saffron from Kashmir–nothing quite like it.  I love the vibrant orange hue and the lovely floral fragrance that saffron lends to any dish.  Spanish saffron is equally delicious and is the appropriate substitute for this recipe, especially since this version is inspired by Spanish-Style Arroz con Pollo

Ingredients: (cooking for two)

5 chicken tenders

1 red pepper, 1 green pepper, and 1 onion–diced

1tsp of minced garlic

1tsp of sweet paprika

2 cups of hot chicken broth

1tsp of crushed paprika

3/4 cup basmati rice

2Tbsp of olive oil

Salt and pepper to taste

Parsley for garnish

Method:

Heat 1 Tbsp in a deep skillet.  Chop up the chicken tenders, season with salt and pepper, and fry in the hot oil till pale golden.

In the meantime, soak the rice in cold water–it shortens the cooking time and improves the flavor!

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Remove the chicken and add the rest of the oil in the same pan.  Add the peppers and onions and saute till they are very soft.  Halfway through this process, add garlic and paprika.

While the peppers and onions are softening in the hot oil,  heat 2 cups of chicken broth and add the saffron.  Allow the saffron to bloom–the yellow stock will turn into a dark orange color.

Once the onions and peppers are softened, add the soaked and rinsed rice to the skillet.  Sautee the rice for 2-4 mins till the grains are lightly toasted and fragrant.

Finally, add the hot chicken stock and saffron solution, reduce the heat to medium-high and wait for the rice to cook through.

Once most of the liquid has evaporated, add the chicken to the skillet and continue cooking till all the liquid is gone and the rice is cooked through.

Finish with a garnish of fresh chopped parsley.  Serve piping hot!!!

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Classics, Comfort food, Poultry, Savory

Chicken Pot Pie

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Chicken Pot Pie is a hearty meal that will fill you up on any cold night.  I first made this for my father–he loves chicken pot pie!!  When I was reading recipes for chicken pot pie, I was shocked at the amount of butter that the recipes were calling for–and that was just for the filling!  I was not doing that, so I went and got some store bought shortcuts–and it came out really well.  Since then,  I have been following this recipe and it has never failed me.  The additional benefit is that you make the entire meal in a couple of hours and freeze it OR spend another 20 mins to bake it off and you have dinner!  I love making it on a weekend and freezing it down in serving size portions—dinner is then ready in jiff on a weeknight.

Ingredients:

Pre-cooked, store bought chunks of white meat chicken.  I usually get two, 12oz packages.

One, 14.5 oz container of Mirepoix (carrots, onions, celery–all pre-diced!!!!)

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1 package of store bought pie crust

2 tbsp of butter

3 tbsp of flour

2 tsp of Herbs de provence

1/4 tsp of crushed red pepper flakes (more if you want it spicier)

1/2 tsp of cracked black pepper

1 quart chicken stock

Salt to taste (this will vary depending on how salty your chicken stock is)

Method:

In a large stock pot, melt butter on medium heat.

Once butter is melted, add mirepoix and saute till soft and pale golden

 

Add chicken chunks, spices, and flour and stir well till everything is well mixed.

 

Add chicken stock and cook on medium low heat for 20-30 minutes.  You want the filling to thicken.

Once the filling is made, divide into individual bowls.  I have pot pie bowls, and this recipe makes about 4 servings.

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Let the filling cool completely in the bowls.

Cover with store bought pie crust, crimp and seal the edges.  At this point you can wrap the pies with freezer friendly  plastic wrap and freeze down for later.

Cooking instruction:

If cooking immediately:

Preheat oven to 375F.  Brush the top of the crust with some egg wash ( 1 egg beaten with a little bit of water), and cut a slit to allow for the steam to escape.  Bake for 15 mins till crust is golden.

If cooking a frozen pot pie:

Thaw pot pie in refrigerator for 1-2 days.  Once the pie is thawed, follow the above instructions to cook.  You may need to increase the baking to 20-25 mins to ensure the filling is piping hot.

ENJOY!!!

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Asian, Poultry, Quick Dinner, Savory

Sunday Stir-fry, Part 1: Chicken in Classic Sauce

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I love Chinese takeout.  I love eating with chopsticks straight out of the paper container.  Alas, there is no Chinese takeout in my neck of the woods, so I have to make do with homemade versions.  I still have not figured out the secret to Asian cooking, so I take a lot of help from the store.  There is one particular brand of stir-fry sauce that I like because it is low in sugar content.  It is on the pricier side, so I stock up when the sauce goes to sale.  The rest of the ingredients, well, put in whatever you like!

 

 

 

Ingredients:

  • 1-1.5 lbs of chicken breast, cubed
  • 1 Tbsp of ginger paste
  • 1 Tbsp of minced garlic
  • 2 Tbsp of Sambal Olek (use less if desired, I like it spicy)
  • 1/2 bottle of the Tsang Classic Sauce
  • 1 bag of frozen broccoli florets
  • 1 can of baby corn
  • 1 can of oyster mushrooms
  • 2 Tbsp of canola/vegetable oil
  • Salt and white pepper (yes, white) to taste
  • White sesame seeds (garnish)

Method:

  1. Heat oil in a wok.  While the oil heats up, cube chicken

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  • Fry chicken with salt and pepper till pale golden
  • Add ginger, garlic and sambal olek-saute for a few minutes
  • Add all the vegetables and saute for 5-10 mins, till the water released from the vegetables has mostly evaporated.

 

 

  • Add the sauce and saute for another 5-10 mins, till the stir-fry comes to desired consistency.  I like it a little on the runny side–more sauce for rice/noodles !!!

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  • Garnish with white sesame seeds and serve hot !!!IMG_20190303_122239
Classics, Comfort food, Dinner, Poultry

Roasted Split Chicken with Rosemary and Lemon

 

IMG_20181001_183729Roast chicken is a classic, but it takes time–more suited for a Sunday night.  It has its benefits too.  Plenty of leftovers for sandwiches and chicken noodle soup.  However, when it is fall and you want a hearty, comforting meal on a weeknight,  turn to this recipe.  The trick is to remember to marinade the night before and take the time to brown the chicken (preferably in a cast iron skillet).  Try it soon !

INGREDIENTS

½ cup olive oil

2 tablespoons fresh lemon juice

1 tablespoon chopped fresh rosemary

1 tablespoon finely chopped garlic

1 teaspoon kosher salt

Fresh ground black pepper, to taste

2 large split chicken breasts

 

INSTRUCTIONS

Whisk together all ingredients except chicken.

Put split chicken in a re-sealable plastic bag and add marinade.

Seal bags, removing as much air as possible and massage marinade around chicken to coat evenly. Refrigerate overnight.

Preheat oven to 400 degrees F. convectional or 425 degrees F. conventional.

Remove chicken from marinade, discarding marinade. Heat a large heavy bottom skillet (I use my cast iron skillet) over medium heat. Once heated, put chicken skin side down in the skillet and cook until browned, about 2 to 3 minutes. Transfer skillet into the oven.

Roast until chicken is browned, meat is cooked through and juices run clear (an instant reading thermometer when inserted in the meat should read 165 degrees F.) about 45 minutes. Remove from oven and allow sitting 15 minutes to “rest” (this allows the juices to settle in the meat so they don’t run out when chicken is cut).

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Dinner, Gluten-free, Poultry, Quick Dinner

Raspberry Balsamic Chicken

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A few months ago I saw a bottle of locally made Raspberry Balsamic vinegar.  I bought it, but never got around to using it till now.  I read several recipes online and sort of borrowed from different versions and came up with my own.  It is pretty fast to make, provided you have the chicken thawed (something I always struggle to remember as I rush out the door in the morning).  Here is what you will need:

Ingredients:

2 large boneless skinless chicken breast

2 Tbsp olive oil

1 shallot, sliced

2 Tsps of dried thyme

1 Tsp of crushed red pepper (optional)

1/4 cup raspberry balsamic vinegar

1/4 cup red wine

1 Tbsp of honey

salt and pepper to taste

Method:

Preheat oven to 350F

Heat olive oil in a skillet.

Season chicken liberally with salt, pepper and 1 tsp of thyme and sear till light golden.

Add shallots and saute with the chicken for a few minutes till they are soft.

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Stir together vinegar, wine, honey, crushed red pepper, remaining thyme, salt and pepper in the bowl/cup/vessel of your choosing.

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Add vinegar mixture to the shallots and chicken and simmer on medium heat for 5 mins to cook off the alcohol.

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Place the whole pan in the oven, uncovered and bake for 15-20 minutes, till chicken is cooked through and the sauce is reduced and thick.

Serve with you favorite sides, we had sauteed green beans and leftover smashed red potatoes.

 

 

Classics, Comfort food, Dinner, Gluten-free, Poultry

Chicken Cacciatore

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For those who know me and also read my recipes, you might have noticed that I cook with whatever is lying around.  I rarely “follow” recipes, most of it is by smell, look and taste.  Nevertheless, I love collecting cookbooks and my inner scientist can respect the importance of a well written “protocol”/”recipe”.  So I dusted off a cookbook that I got for Christmas and cooked this recipe–with a few changes

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Ingredients:

2 Tbsp olive oil

2 pounds of chicken breast, cut into cubes

1 large onion, chopped

3 garlic cloves, minced

8 oz mushrooms, sliced

1 tsp of rosemary

1 small can of chopped tomatoes

salt and pepper

(original recipe called for fresh rosemary, chicken thighs and tomato paste)

Method:

Heat oil in a skillet, season chicken with salt and pepper and saute till browned.  Set aside.

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Add onions, garlic, mushrooms and rosemary to skillet.  Season with salt and saute till softened.

Add chopped tomatoes and 1/4 cups water.  Return chicken to pan.

Cook on low heat till sauce reduces.

Serve with crusty bread.

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Dinner, Mexican, Poultry

Chicken Tacos with Roasted Tomatillo Salsa

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This is the first time I cooked with tomatillos.  I was always intrigued by this green looking, tomato-like, husked vegetable.   This is a simple dinner, but takes a little bit of time and you certainly would prefer to make it on a cooler day when you can utilize the oven.

Ingredients:

3 small tomatillos, quatered

1 green frying pepper, sliced

1 fresno chili, de-seeded and sliced

1 small onion, quatered

2-3 cloves of garlic

5 chicken tenders

1Tbsp of taco seasoning (our a homemade blend of chili powder, cumin and oregano)

olive oil

salt and pepper

Hard or soft taco shells and all other taco fixings your family enjoys

Method:

Take the first five ingredients, spread then in a single layer on a foil-lined sheet pan.  Drizzle with olive oil, salt and pepper and roast for 20-30 mins at 375F.  You want the vegetables to get slightly charred, but not burnt.

Allow the vegetables to cool and then blend in a food processor to your desired consistency.  You now have your salsa.

While the vegetables are roasting, season chicken with olive oil, salt and taco seasoning.

Saute chicken, till cooked through.  Allow to cool slightly and then shred the chicken.

Take a 1/4 cup of the salsa and mix with the shredded chicken, you now have youe taco filling.

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Heat up your taco shells, pulls out the lettuce and cheese (and all your other favorite taco toppings) and build away !

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Dinner, Poultry

Chicken, Apple, Sage Patties – revisited

chicken patties

These patties a delicious.  I made these a few years ago and decided to revisit the recipe.  Last time I suggested a cranberry sauce/chutney to go with it.  This time around, I sear the patties then topped it with store bought “apple, onion, maple, bacon jam” and then baked it in the oven at 350F for about 15-20 mins.  The jam caramelized and created an oogey-gooey sweet and savory sauce. YUM!

https://quetesaveur.com//?s=chicken+apple+sage&search=Go

Original recipe from Martha Stewart.