Tag: Healthy

Ground Chicken Curry

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What if I told you this extremely unprofessionally plated curry is incredibly delicious and deserved some proper lighting and staging before I dove straight into it? Redolent with curry leaves and loads of earthy spices, this comforting ground chicken curry is perfect with basmati rice. You can serve it with yogurt and chutney too, or do like I do and serve it with tahdig and torshi for an Iranian-South Asian fusion situation.

Ingredients:

  • 2 tablespoons olive oil
  • 1 pinch asafetida powder
  • 2 serrano chiles
  • 1 bay leaf
  • 5 to 10 curry leaves
  • 1 tablespoon dried fenugreek leaves
  • 2 teaspoons ground turmeric
  • 1 cup chopped onion
  • 2 tablespoons minced ginger
  • 4 garlic cloves, minced
  • 2 cups chopped tomatoes
  • 1 teaspoon salt
  • 1/2 cup Greek yogurt
  • 1 cup frozen peas
  • 2 pounds ground chicken
  • 5 tablespoons butter
  • 1 tablespoon black pepper
  • 1 teaspoon ground cinnamon
  • 1 tablespoon ground cumin
  • 1 teaspoon Kashmiri chili powder
  • 1 tablespoon garam masala
  • 1/4 cup chopped cilantro
  1. Heat the olive oil in a large pot over medium heat. Add the asafetida, serrano chiles, bay leaf, curry leaves, fenugreek, 1 teaspoon of the turmeric, and the onion. Saute until the onion is tender, about 5 minutes.
  2. Add the ginger and garlic to the pot. Saute about 5 minutes, until they begin to brown, then add the tomatoes and 3/4 teaspoon salt. Reduce the heat to low and cook for 5 minutes. Remove from the heat.
  3. Transfer the onion and spice mixture to a food processor, reserving the pot. Add the yogurt to the food processor and pulse until a paste is formed, about 30 seconds. Set aside.
  4. Place the peas in the reserved pot over medium heat. Cook until they are thawed, about 1 minute. Add the ground chicken and 1 cup of water, stirring, then add the butter and cook until it is melted, about 5 minutes.
  5. Add the remaining teaspoon of turmeric, the Kashmiri chili powder, and remaining 1/2 teaspoon of salt, adding more salt to taste if needed. Stir in the yogurt paste. Cook, covered, for 10 minutes.
  6. Remove the pot from the heat, stir in the garam masala and cilantro, and serve with rice.

Sri Lankan Yellow Rice

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This super easy yellow rice goes well with almost anything but my favorite way to serve it is alongside vegetable or legume curries, especially roasted squash curry. Or simply top with with a fried egg, some sambol and a spoonful of yogurt, and you have yourself an easy and satisfying rice bowl.

Ingredients:
  • 1 heaping cup basmati rice
  • 1 1/2 tablespoons butter
  • 1/2 red onion, thinly sliced
  • 4 cardamom pods, lightly smashed in a mortar and pestle
  • 4 cloves
  • 10 black peppercorns
  • 1 teaspoon turmeric
  • 10 curry leaves
  • 2-inch piece pandan leaf
  • 1 1/4 cups chicken stock
  • 3/4 cup coconut milk
  • 3/4 teaspoon salt
  1. Rinse and drain the rice and set aside. In a medium saucepan, melt the butter over medium-high heat. Add the onion and fry for 5-7 minutes, until it is lightly golden brown. Add all the spices, the curry leaves, the pandan leaf, and the rice. Fry for 3 minutes, stirring constantly.
  2. Add the chicken stock, coconut milk, and salt, and bring to a boil. Reduce heat to a low simmer, cover with a lid, and cook for 12 minutes, until the rice is tender. Remove from the heat, remove the whole spices from the rice, and serve.

Roasted Squash Curry

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‘Tis the season for pumpkin and all manner of squash. And yeah, I know, squash isn’t the most exciting vegetable, but I promise you that this comforting coconutty Sri Lankan curry will change your mind. You can use any kind of pumpkin or orange squash here, but I like to use butternut squash (delicata works well too). Don’t skip the roasting step — it adds a ton of flavor.

Ingredients:

For the squash curry:

  • 2 pounds butternut squash, peeled and cubed into 1 1/2-inch pieces
  • 3 tablespoons coconut oil, divided
  • 1/2 teaspoon Sri Lankan curry powder (recipe follows)
  • 1 red onion, thinly sliced
  • 20 curry leaves, divided
  • 3 garlic cloves, peeled and thinly sliced
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 2 cardamom pods, lightly smashed in a mortar and pestle
  • 1/2 of a 14 ounce can coconut milk (about 3/4 cup)
  • 1 1/2 teaspoons ground turmeric
  • 1 1/2 inches ginger, peeled and minced
  • 1 lime

For the Sri Lankan curry powder:

  • 6 teaspoons coriander seeds
  • 3 teaspoons cumin seeds
  • 3 teaspoons fennel seeds
  • 3 teaspoons black peppercorns
  • 10 curry leaves
  • 3 teaspoons dried Kashmiri chiles
  • 1/4 teaspoon ground turmeric
  1. Make the Sri Lankan curry powder: In a dry pan over medium-low heat, toast the coriander, cumin, fennel, and black peppercorns for 2-3 minutes, stirring regularly, until they’re fragrant, and pour them into a bowl. Add the curry leaves and dried chiles to the pan and toast for about 3 minutes, stirring often until the curry leaves are completely dried (make sure the chiles don’t burn). Remove from the heat and when cool, grind in a spice grinder until fine. Stir in the turmeric and store in a jar. Curry powder will keep in a cool, dry place for months.
  2. Make the curry: Roast the pumpkin: Preheat the oven to 425F degrees. Place butternut squash on a baking sheet and toss with 1 tablespoon coconut oil and season with salt and 1/4 teaspoon of the curry powder. Roast squash for 25 minutes, until tender and golden and beginning to brown at the edges. Remove from oven and set aside.
  3. Heat a medium-sized saucepan over medium-high heat. Add 1 tablespoon coconut oil and when hot, fry the onion until beginning to brown. Add 10 curry leaves and garlic for one minute, then add the mustard seeds, cumin seeds, and cardamom. Fry for 1 minute.
  4. Pour in the coconut milk and add the turmeric and remaining 1/4 teaspoon of curry powder, 3/4 teaspoon salt, and the roasted squash. Cook at a gentle simmer for 3-4 minutes, then remove from heat.
  5. In the meantime, heat the remaining tablespoon oil in a small pan and add the remaining 10 curry leaves, letting them crisp up.
  6. Plate the roasted squash curry in a serving bowl, top with the tempered curry leaves, the fresh ginger, and squeeze the lime juice over. Serve with rice.

Bhindi Masala (Okra Masala)

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Behold, my favorite Indian dish of all time. If you’ve been around for a while, you know that this is a no-slander zone when it comes to okra. Adapted from Food & Wine, this version of bhindi masala is a little bit different in that it includes finely chopped peanuts for an extra dose of heft and flavor.

Serve with rice or flatbread, or if you’re like me and can’t help yourself, eat straight from the pot with a spoon.

Ingredients:

For the bhindi masala:

  • 1 pound okra
  • 1/4 cup avocado oil, divided
  • 1/4 teaspoon ground fenugreek seeds 
  • 1/2 cup unsalted roasted peanuts, finely chopped
  • 2 tablespoons chopped cilantro, plus more for garnish
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon finely chopped serrano chile
  • 1/2 teaspoon chickpea flour or all-purpose flour
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric

For tomato tarka:

  • 4 small tomatoes, chopped (about 3 cups)
  • 1 tablespoon avocado oil
  • 1 teaspoon black mustard seeds 
  • 1 teaspoon granulated sugar
  • 1 teaspoon Kashmiri chile powder 
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon salt
  1. Make the bhindi masala: cut okra crosswise into 1-inch pieces, and arrange a single layer on a baking sheet. Let stand, uncovered, at room temperature until cut sides feel dry, 1 to 2 hours.
  2. Make the tomato tarka: pulse tomatoes in a food processor until mostly smooth, 8 to 10 pulses. Heat oil in a medium skillet over medium-low for 2 minutes. Add mustard seeds; cook, stirring often, until seeds begin to pop, 2 to 3 minutes. Stir in sugar, chile powder, coriander, turmeric, and salt; stir in tomatoes. Bring to a simmer over medium, stirring occasionally. Reduce heat to medium-low; simmer, stirring occasionally, until mixture thickens and a spoon leaves a trail when pulled through sauce, about 20 minutes. Cover and remove from heat. Set aside.
  3. Make the bhindi masala: heat 2 tablespoons oil in a large skillet over medium. Add fenugreek; cook, stirring constantly, until fragrant and sizzling, about 10 seconds. Add okra; cook, stirring occasionally, until tender and charred in spots, about 10 minutes. Reduce heat to low. Stir in peanuts, cilantro, salt, sugar, cumin, garlic, serrano chile, chickpea flour, coriander, turmeric, and remaining 2 tablespoons oil. Cook, stirring often, until fragrant and peanuts are lightly toasted, about 2 minutes. Season with salt to taste. Remove from heat.
  4. Mix tomato tarka into the bhindi masala over medium-low, stirring often, until warm, about 2 minutes. Serve on a platter and garnish with additional cilantro.

Eggplant with Black Garlic-Tahini Sauce

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Summer may be over but I’m still happily working through the last of the warm weather produce. This buttery eggplant with a tangy, deeply garlicky, and creamy sauce is one my favorite eggplant dishes that I made this year.

Ingredients:
  • 1/4 cup water
  • 1/3 cup tahini
  • 4 peeled black garlic cloves 
  • 1 tablespoon mirin
  • 3 tablespoons soy sauce, divided
  • 3 1/2 tablespoons plus 2 teaspoons rice vinegar, divided
  • 1 teaspoon salt, divided
  • 1 red Fresno pepper chile, thinly sliced
  • 6 tablespoons avocado oil, divided
  • 1 1/2 pounds Japanese eggplant (about 3 eggplant), roll-cut into 1-inch pieces 
  • Thinly sliced green onions, for garnish
  1. Process 1/4 cup water, tahini, black garlic, mirin, 1 tablespoon soy sauce, 2 teaspoons vinegar, and 1/4 teaspoon salt in a blender until smooth, 30 to 45 seconds. Set tahini dressing aside.
  2. Stir together chile, remaining 3 1/2 tablespoons vinegar, and remaining 3/4 teaspoon salt in a small bowl; set aside.
  3. Heat 3 tablespoons oil in a cast-iron skillet over high until a wisp of smoke rises from skillet. Add half of the eggplant to skillet; immediately stir to coat with oil. Cook, stirring often, until just tender and browned in spots, about 6 minutes. (Skillet will appear dry.) Transfer to a plate. Repeat process with remaining 3 tablespoons oil and remaining eggplant.
  4. Reduce heat to medium. Add cooked eggplant, chile mixture, and remaining 2 tablespoons soy sauce to skillet; cook, stirring constantly, until eggplant absorbs chile mixture, about 1 minute. Remove from heat. Spread 1/2 cup tahini dressing on a platter. Top with eggplant mixture, and garnish with green onions.