I’m told this dish originated in India, but I’m not sure of its region. No matter really because it’s so good when you make it you’ll say it came straight from heaven! I love the simplicity of an exotically spiced stew and it’s a recipe that you can whip up with confidence.
4-6 Boneless skinless, Chicken Thighs
Salt & Pepper
2 tablespoons Olive Oil
1 cup chopped Onion
1 cup Plain Yogurt
1/2 cup (one stick) Butter
1 14oz can Light Coconut Milk
2 tablespoons Tomato Paste
1 teaspoon Garam Masala
1 teaspoon Chili Powder
1 teaspoon Curry Powder
2 cloves finely chopped Garlic
1 1/2 teaspoons finely grated Ginger
Cilantro to garnish.
Chop the onion, garlic and grate the ginger then set aside.
Cut each chicken thigh into approximately three strips each.
Heat a heavy stew pot with a lid over medium-high then add the olive oil and chicken thighs then season with salt and pepper. Saute until brown.
Add in the chopped onion, garlic, and ginger. Saute until onions are softened and translucent.
Turn the heat to a simmer then add the tomato paste, yogurt, and coconut milk. Stir until well combined. Add the stick of butter. (it’s a seriously giddy moment when you add, wantonly, a whole stick of butter to the pot)
Add the garam masala, chili powder, and curry powder.
Stir then cover. Simmer for 20 minutes or until the chicken is cooked through and the sauce is thickened.
If you’d like the sauce thicker, turn the heat up and boil uncovered for 5 minutes stirring frequently.
Garnish with Cilantro and serve over Jasmine or Basmati Rice.
Print this recipe? butter-chicken
Soup weather! I said IT’S SOUP WEATHER!
I get excited when I make soup; there’s something so nourishing and comforting about a big ol’ pot of soup on the go on the stove.
This one is so good! It ticks all the boxes: rich, filling, sweet, spicy, makes the house smell divine!
Drooling yet? Let’s get on with it then…
Butternut Coconut Curry Soup
1/2 cup diced Yellow Onion
2 tablespoons Olive Oil
2 tablespoons Curry Powder
1/4 cup Brown Sugar
1 teaspoon Cayenne Powder (optional)
4 cups cooked Butternut Squash
Salt & Pepper
2 cups Light Coconut Milk (about 1 1/2 cans)
4-6 cups Vegetable Stock or Chicken Stock
2+ cups Water
In a large pot with a lid, sautee the onions in the olive oil, over medium heat, until translucent. (About 2 minutes)
Add the curry powder, brown sugar, and cayenne powder. Stir to toast the spices for about 30 seconds.
Add the cooked butternut squash and toss with the oniony spices.
Salt & Pepper to taste.
Add the coconut milk and the stock. Stir well to combine.
Reduce heat to a simmer and cover with the lid.
Simmer for 20-30 minutes.
After cook time, blend until smooth with a stick blender, add water to thin if it’s too thick for your taste.
Taste and adjust seasonings to your liking.
Serve hot with a nice crusty baguette!
Note: I roasted my Butternut in the oven on 400f/200c for about 20 minutes the previous day and stored in the fridge until it was soup time.
Surprisingly hearty soup! The cumin is a nice touch and adds a lot of character.
3lbs (1.5 kilos) Fresh Carrots
4 cups (946ml) Veggie or Chicken Stock
4 cups (946ml) Water
1 1/2 cup (354ml) Orange Juice
2 Garlic Cloves
2 teaspoons Ground Cumin
2 teaspoons grated Fresh Ginger
1/2 teaspoon Cayenne Pepper
Salt & Pepper (season well)
Sour Cream or Goats Cheese (for garnish)
Peel and chop the carrots about an inch long.
Place all the ingredients into a large stock pot with a lid.
Bring the liquid to a boil and then cover and reduce the heat to a simmer.
Simmer, covered, for 50 minutes to an hour.
Test the carrots with the tip of a knife. They should be very soft.
Working in batches place the soup into your blender and puree throughly. (Please do not over fill your blender! Hot liquid expands when blended and will make the lid pop off)
Return to the pot and stir to combine.
Serve hot or cold with a dollop of sour cream or goats cheese.
Print this recipe? Carrot Soup
Full disclosure: I’m not a giant fan of cauliflower.
My unease stems from childhood meal times spent pushing it around my plate trying to get up the nerve to bite into something that looked like brains and smelled like feet. Even the cheese trick didn’t work on me. I was understandably wary when everyone started enthusing about the delights of roasted cauliflower. This past week I’ve gotten over my trauma and jumped on the band wagon with this recipe. I mean, who could resist these colorful beauties! The addition of chick peas makes this a proper side dish.
Roasted Cauliflower & Chickpeas
1 head Cauliflower
1 can Chick Peas (Garbanzo Beans)
1/4 cup Olive Oil
2 teaspoons Curry Powder
1/2 teaspoon Cayenne Powder
Salt & Pepper
Preheat oven to 425 degrees.
Chop the cauliflower into florets and place onto a sheet pan. Drain and rinse the chick peas with cold water and spread them out on the sheet pan along with the cauliflower.
Drizzle over the olive oil toss until the peas and cauliflower are completely covered. Sprinkle over the curry, cayenne, salt and pepper. Give them another toss then spread everything out into a single layer.
Place into the oven for 25 minutes or until the cauliflower is tender and the peas are golden brown.
There is an Indian place near campus here in Eugene called Evergreen. This is my amateurish attempt of their squeal inducing mango curry.
While the following recipe features apricot jam and heavy cream (because that’s what I had on hand) a mango chutney or jam and coconut cream would make this taste more authentic.
Apricot Curry Chicken With Rice
4 boneless, Skinless Chicken Breasts or Thighs
3 tablespoons Olive Oil
1/2 cup Apricot Jam
1/2 cup White Wine
1/2 cup Heavy Cream
Salt and Pepper
For the Curry:
1 1/2 teaspoons Cardamom
1 teaspoon Coriander
1/2 teaspoon Turmeric
1 teaspoon finely chopped Parsley
1 pinch Cayenne Pepper (or more if you like it spicy)
Mix all ingredients in a small bowl and set aside.
Of course you can use the pre-made Curry powder from the spice section. It’s what I’d planed on doing until I discovered I was out, and trudging back to the store didn’t appeal at all.
In a large saute pan with a lid, heat the olive oil over medium high heat and brown the chicken about 3 minutes a side. No need to cook it through at this point, it will finish cooking in the sauce. Set aside the chicken.
Turn the heat to medium and add the curry mixture, Stir the curry into the remaining chicken juices and toast the spices for about 2 minutes. Add the wine and the apricot jam, stir until the jam is melted in to the sauce. Add the heavy cream and season to taste with salt and pepper. If the sauce seems too think add a bit of water.
Add the chicken back into the pan, flipping it over once so that it is covered in the sauce. Cover and cook for 20 minutes or until the chicken is cooked through. (165 internal temp.)
Serve with Jasmine rice.
It’s been forever since I posted a recipe. Sorry about that. I hope this makes up for my cruel neglect.
Apricot-Curry Pork Chops
4-6 Bone in Pork Chops
Salt and Pepper
2 Tablespoons Olive Oil
2 cups Chicken or Veggie Stock
1/2 cup Apricot Preserves
2 Teaspoons Curry Powder
1/2 cup Golden Raisins
Season your pork chops with salt and pepper.
Heat a heavy bottomed skillet or saute pan on medium high and pour in the olive oil. Brown the chops on both sides, then set aside.
You may need to brown the chops in batches if they won’t all fit in the pan.
Pour in the chicken stock and scrape the pan, add the apricot preserves, curry powder, raisins and a little more salt and pepper. Stir until well mixed and simmer for about 5 minutes. Add back in the pork chops and cover. Cook for 15 more minutes or until cooked through.
Serve with couscous or rice. This would be really good with chicken too!