Bangalore Chicken Curry

I realize this kind of looks questionable but I assure you it tastes amazing

So I have finally found some part-time work, about three weeks ago actually, which is awesome but also means I don't have as much time to cook things. Luckily, today is one of my days off so I am free to cook to my heart's content. Currently there is a meat pie !!! in the oven, which I am far too excited about because I've never made one before and it looks so yummy! I will definitely post the recipe if it turns out to taste as good as I think it will.

Right now I want to share a chicken curry recipe that I modified from one of my favorite cookbooks, "Complete Indian Cooking." If you want a cookbook that will teach you all of the basic dishes in Indian cooking, accompanied by beautiful photos of every dish than this is the book for you. I seriously recommend it! I bought mine a few years ago because my boyfriend really loves Indian food and I wanted to learn how to make it; after using this cookbook for a couple of years I am now confident enough to try my hand at inventing Indian recipes on my own as well as making additions/alterations to existing recipes. All a sign of a good teaching tool.

Anyhow back to the recipe. This curry is so good. The coconut gives the curry such a rich finish. It is a perfect curry for someone who isn't really into spicy food because it is very mellow but still full of flavor. 

Enjoy making this!

Bangalore Chicken Curry

3 tabl. Olive Oil

2 Onions - Sliced

1-2 tabl. Minced Garlic

2 teas. Curry Powder

1 1/2 teas. Dhana Jeera (3/4 teas coriander and cumin)

3-4 Serrano Peppers (seeded and chopped fine)

2 lb (approx.) Chicken Breasts cut into large pieces

3/4 cup Chicken broth

1 1/4 cup Coconut Milk (unsweetened)

1 teas. Salt

Fry onions and peppers in oil over medium high heat for about 5 minutes then add in the garlic and other spices (including salt) and fry for another 5-10 minutes or so (until onions start to soften and caramelize). Put the chicken in the frying pan and turn to coat with the juices/spice mixture in the pan then add in the chicken broth and coconut milk. Continue to cook on low to medium heat, gently simmering the chicken in the sauce for about 30-40 minutes or until chicken is tender and the sauce has thickened. Serve over rice or with bread. 

Fresh Green Bean Tomato Curry

I was at the grocery store the other day and green beans, squash, and zucchini were all on sale. I took that as a sign that I should combine all of those delicious veggies into a dish and came up with this simple curry which you could serve as a side dish or as a meal if you made some rice or naan bread. I based this off of a tamatar aloo recipe I remembered making years ago that called for lemon juice because I thought that the citrus of the lemon would compliment the green beans. I was right, this turned out pleasantly spicy with a hint of citrus for an extra bite. 

This is also a vegan recipe so it is great to serve is you are trying out meatless cooking or if you have been vegan/vegetarian for a while. 

Enjoy cooking! 

Fresh Green Bean Tomato Curry

1 ½ -2 cups Fresh Green Beans

1 15 oz. can Diced Tomatoes

2 medium Zucchini diced

2-3 medium Summer Squash sliced

1 Onion cut into strips

2 tabl. Pav Bhaji Masala (spice blended for vegetables. You can substitute another curry/masala if you wish)

1 ½ teas. Turmeric

This is what the spice blend I used looked like

2-3 tabl. Lemon Juice

Salt to taste

Olive Oil

Saute the zucchini and squash together on high heat with some of the masala spice until they are just starting to brown and soften, then set aside (about 5-7 minutes). Saute onions and green beans together with the rest of the masala and the turmeric until onions start to turn transparent, then add in the tomatoes and the zucchini/squash with the lemon juice and continue cooking for another 5-10 minutes or until the vegetables are as soft as you would like them to be. Serve with bread or rice as an accompaniment. 

Szechuan Vegetarian Stir Fry

All the ingredients assembled

I made this stir fry for friends on Friday and everyone agreed it was awesome! :) It's a great way to get in lots of vegetables and still be full at the end of the meal since the fried rice helps to beef up the stir fry. This is pretty spicy but it also has some hints of sweetness; however, if you don't like hot food very much I wouldn't put in the Sriracha chili sauce. If you do like spice then you will love Sriracha chili sauce. This stuff is magical; even when my mouth is burning from it I still want more. It has this incredible garlic/chili flavor that I have never tasted in anything else.

Have fun cooking!

Szechuan Vegetarian Stir Fry

3 cups chopped Broccoli

1-2 cups Snow Peas

1 8 oz. container sliced Water Chestnuts

2 Carrots grated

½ chopped Purple Cabbage

1 ½ inch piece Ginger grated

1 tabl. minced Garlic

House of Tsang Szechuan sauce to taste (I used about a third of the bottle)

Sriracha chili sauce to taste

Fried rice

Oil

Fry garlic and ginger on medium high heat for about 2 minutes. Add in water chestnuts (with water) and broccoli and sauté for about 7 minutes while adding in seasoning. Add all other vegetables and cook until heated but veggies are still somewhat crispy (about 10 minutes). Serve over fried rice.