Food Cart Curry Chicken

Another wonderful, family favorite from Ruth Reichl.  This jumped immediately into our rotation as a flavorful, fast easy weeknight meal.

Serves 6

Food Cart Curry Chicken
adapted from Ruth Riechl's My Kitchen Year

1 1 /2 lb boneless, skinless chicken thighs, cut into bite-sized chunks
1 onion, sliced into rings
1/4 c olive oil
2 T lemon juice
fat 1/4 t coriander seeds
3 cloves garlic, minced
1 1/2 T curry powder
2 sprigs fresh oregano (or 1/2 t dried), leaves removed and coarsely chopped
fat 1/4 t paprika
3/4 t cumin
1 t salt

white rice
mango pickapeppa sauce

Using an immersion blender or small food processor, combine the olive oil, lemon juice, coriander seeds, garlic, curry powder, oregano, paprika, cumin and salt to make a paste.

Put the onions and chicken pieces into a large bowl or plastic bag.  Pour the curry paste over top and coat each piece of chicken thoroughly.  Marinate in the fridge for at least 4 hours or overnight (true confession time--sometimes, this only marinades for 15 minutes, it's still great).

When you are ready to eat, heat up a wok and add 2 T vegetable, grapeseed, canola, or sunflower oil.  Add the onions and garlic to the hot wok and stir fry for about 5 minutes, or until the chicken is cooked through.

Serve over white rice with some spicy sauce if desired (my favorite is the Mango Pickapeppa Sauce--however, that is not Curtis's favorite).

Saffron Rice

This is the best rice I've ever made in my entire life.

While that may sound a bit dramatic and superlative, it is true.  In this dish, rice is not bland but flavorful and has the perfect texture.  It pairs perfectly with the Chicken and Spinach of a month ago.

This serves 4 - 6.

Saffron Rice

from the Three Sisters Indian Cookbook

8 oz basmati rice

2 c water

2 bay leaves

4 cardamom pods, crushed

1 cinnamon stick (about 3 1/2 inches)

2 T butter

10 almonds

10 cashews 

1/2 t cumin seeds

1 inch piece of ginger, grated

2 T plain yogurt

1 t saffron soaked in 2 T hot milk

Gently wash the rice in a sieve under cold water until the water runs clear.  In a bowl, soak the rice in the water with the bay leaves, cardamom pods, and cinnamon stick for 30 minutes.  Drain rice and spices, reserving the water.  Set aside.

While the rice soaks, heat 1 t of butter in a small frying pan over medium heat and fry the nuts until golden.  Remove with a slotted spoon and let drain on a paper towel.

Heat the remaining butter in a medium saucepan over medium heat.  Add the cumin seeds and cook until they begin to sizzle, then add the ginger and a dash of salt and pepper.  Fry for 20 - 30 seconds.  Add the drained rice and spice mixture.  Stir in the yogurt and reserved water and bring to a boil.  Partially cover and simmer for 3- 5 minutes.  Fully cover the saucepan, reduce heat to medium, and simmer for 6-8 more minutes.  Remove the rice from the heat.  Spread the nuts over the rice.  Drizzle with the saffron milk and let rest (off of the heat) for 15 minutes before serving.  

To serve, fluff the rice with a fork.

Chicken with Spinach

My favorite thing about our CSA is figuring out how to use strange/new vegetables.  This summer, we've been getting Malabar spinach with a great day of regularity.  Upon googling this leafy green, I learned a couple of things.  1)  It is not even related to spinach.  2)  If it isn't cooked long enough, it's slimy like okra when it's cut.  3)  It lends itself well to substituting for spinach in Indian recipe.

I found some recipes online using Malabar spinach, but was quickly scared away.  The ingredient list had several things I had no idea what they were.  They called for dal.  What?  I thought dal was a lentil soup.  This clearly wasn't working, so I turned to the library.  I found a cookbook called The Three Sisters Indian Cookbook by Sereena, Alexa, and Priya Kaul.

Again, this wasn't without challenges.  These sisters are Indians who emigrated to Britain.  If you've ever tried to cook from British recipes, you realize how many differences in the language there are.  All the measurements are different and you are told to preheat your oven first in celsius, then farenheit, and then gas mark.

We really enjoyed this.  We served it with saffron rice, a store bought mango chutney, and naan.  Mmm.  Most authentic Indian food I've ever cooked (and best tasty too).

This serves 4.

Murgh Aur Palak
(also known as Chicken with Spinach)
adapted from The Three Sisters Indian cookbook

1 lb spinach leaves or as much as malabar spinach as you have
3 T oil
1/4 t cumin seeds
1 1/2 lb boneless, skinless chicken breasts, cut into bite sized pieces
1 t ginger
1 t coriander
1 t ground fennel
1/4 t cumin
1 t chili
1/2 t garam masala
2 T tomato paste
1 c water
salt to taste

Wash and drain the spinach.  Cut into medium sized pieces.  Heat 1 T oil in a large skillet over medium heat.  Add the spinach leaves and a dash of salt.  Cook until spinach has wilted and has lost its slime (if using malabar spinach).  Remove from pan and set aside.  Heat remaining 2 T oil in skillet over medium heat.  Add the cumin seeds and saute until the seeds begin to sizzle.  Add the chicken pieces.  Cook, stirring occasionally, for 10 minutes or until chicken pieces are cooked through and golden brown.  Remove pan from heat and add ginger, coriander, fennel, cumin, chili, and garam masala.  Return to heat and stir in tomato paste.  Fry for one minute, then add water.  Cover and cook for another 10 minutes, until chicken is tender.  Add the spinach (and any remaining liquid) and cook for 5 more minutes.

Serve with rice (saffron rice if you have the time).