Easy Chicken Korma

Easy Chicken Korma

Here's an easy version of the classic Indian take-out dish. Although I am one, Spouse is not a big fan of the spicier hot curry dishes, she prefers a much milder version and chicken Korma with its delicately spiced flavors without a lot of heat is her favorite.

It is a curry dish that we often make in addition to other Indian dishes to please everyone at the table. As with all curry recipes, you can always make it your own by adjusting any of the spices to suit your taste. Here I've grilled the chicken on the backyard gas grill for extra flavor but you can also broil or pan sear it instead before adding it to the curry to simmer. I like to use boneless skinless chicken thighs because for my taste, they have much more favor than chicken breast meat. You can of course, use boneless skinless chicken breasts but they will only need to simmer in the sauce for about half the time that chicken thighs do,

For me, the flavor from ground nuts really makes the dish in a good korma. I love the toasted ground almonds in this recipe but you could easily use ground, unsalted, toasted cashews or even hazelnuts as well. No matter what nuts I use, I always like to garnish the plate with toasted cashews anyway, just because they are my favorite and they add great flavor and crunch to the dish. We usually serve korma with steamed jasmine rice and fresh naan. Find our easy homemade Naan recipe here.

Serves 6-8

• 3 lbs boneless skinless chicken thighs (or breasts, see note above)
• 2 tsp mild yellow curry powder
• 2 tbsp garam masala
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 3 tbsp olive oil

Drizzle the chicken with the oil and sprinkle on the spices, salt and pepper. Massage into the meat and cover, leaving to marinate for at least a couple of hours or overnight.

Grill the chicken until fully cooked but not dried out. Set aside.

For the sauce begin by pureeing together:

• 2 white onions 
• 6 cloves garlic
• 1 cup water

In a large saucepan heat

• 3 tbsp olive oil (you can use clarified butter or ghee if you prefer)

Add the pureed onion mixture and cook over medium heat for a few minutes stirring constantly. Add:

• 4 large tomatoes, diced small
• 2 tbsp freshly grated ginger root
• 1/2 cup ground toasted almonds
• 1 cup coconut milk
• 1 1/2 cups plain low-fat yogurt
• 1/2 small red chili, minced (more or less to taste)
• 2 tsp turmeric
• 1 tsp cinnamon
• 1/2 tsp ground cardamom
• 4 tsp mild yellow curry powder
• 1/2 tsp nutmeg
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp ground coriander seed
• 2 tsp garam masala
• 1/2 tsp ground cloves
• pinch saffron (optional)
• 1/2 tsp cumin
• 1 tbsp brown sugar

Simmer slowly for about 30-40 minutes then add the chicken and simmer for an additional 15 minutes. Serve with steamed jasmine rice and/or naan.

Easy Chicken Korma

Here's an easy version of the classic Indian take-out dish. Although I am one, Spouse is not a big fan of the spicier hot curry dishes, she prefers a much milder version and chicken Korma with its delicately spiced flavors without a lot of heat is her favorite.

It is a curry dish that we often make in addition to other Indian dishes to please everyone at the table. As with all curry recipes, you can always make it your own by adjusting any of the spices to suit your taste. Here I've grilled the chicken on the backyard gas grill for extra flavor but you can also broil or pan sear it instead before adding it to the curry to simmer. I like to use boneless skinless chicken thighs because for my taste, they have much more favor than chicken breast meat. You can of course, use boneless skinless chicken breasts but they will only need to simmer in the sauce for about half the time that chicken thighs do,

For me, the flavor from ground nuts really makes the dish in a good korma. I love the toasted ground almonds in this recipe but you could easily use ground, unsalted, toasted cashews or even hazelnuts as well. No matter what nuts I use, I always like to garnish the plate with toasted cashews anyway, just because they are my favorite and they add great flavor and crunch to the dish. We usually serve korma with steamed jasmine rice and fresh naan. Find our easy homemade Naan recipe here.

Serves 6-8

• 3 lbs boneless skinless chicken thighs (or breasts, see note above)
• 2 tsp mild yellow curry powder
• 2 tbsp garam masala
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 3 tbsp olive oil

Drizzle the chicken with the oil and sprinkle on the spices, salt and pepper. Massage into the meat and cover, leaving to marinate for at least a couple of hours or overnight.

Grill the chicken until fully cooked but not dried out. Set aside.

For the sauce begin by pureeing together:

• 2 white onions 
• 6 cloves garlic
• 1 cup water

In a large saucepan heat

• 3 tbsp olive oil (you can use clarified butter or ghee if you prefer)

Add the pureed onion mixture and cook over medium heat for a few minutes stirring constantly. Add:

• 4 large tomatoes, diced small
• 2 tbsp freshly grated ginger root
• 1/2 cup ground toasted almonds
• 1 cup coconut milk
• 1 1/2 cups plain low-fat yogurt
• 1/2 small red chili, minced (more or less to taste)
• 2 tsp turmeric
• 1 tsp cinnamon
• 1/2 tsp ground cardamom
• 4 tsp mild yellow curry powder
• 1/2 tsp nutmeg
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp ground coriander seed
• 2 tsp garam masala
• 1/2 tsp ground cloves
• pinch saffron (optional)
• 1/2 tsp cumin
• 1 tbsp brown sugar

Simmer slowly for about 30-40 minutes then add the chicken and simmer for an additional 15 minutes. Serve with steamed jasmine rice and/or naan.

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Low Fat Tomato Tandoori Chicken Curry

For many more lower fat and healthier eating recipe please browse and follow our

Healthy Choices Board on Pinterest

Low Fat Tomato Tandoori Chicken Curry

Okay, so no, you probably don't have a super hot tandoor oven in your backyard. If you do, I'm jealous and I'm my way over. You are far more likely to have a charcoal or gas grill out there which can add some of that traditional smoky flavor to the chicken used in this delicious spicy curry dish.

You can use well trimmed boneless skinless chicken thighs in this recipe which I most often do because I think they have more flavor but of course you can also boneless, skinless chicken breasts to keep the fat content in this recipe quite low. The only suggestion for using chicken breasts would be not to simmer the cooked chicken in the sauce quite so long or you may risk drying our the meat too much.

I would categorize this recipe as a medium hot but as with any curry recipe, you can increase or decrease any of the spices to suit your own taste. The red curry powder is the hottest of the spices here so you can decrease that to make it milder if you like.

Serves 6

• 6 boneless, skinless chicken breasts (or 12 boneless skinless thighs)
• 2 tbsp vegetable oil
• 1 tbsp tandoori masala
• 1 tbsp garam masala
• 1/2 tsp salt
• 1/2 tsp black pepper

Toss together in a Ziploc bag until the chicken pieces are completely coated in the spice mix. Marinate in the fridge for an hour or two or overnight. Grill on a charcoal or gas grill until fully cooked. The chicken can also be cooked under the broiler during the winter months if necessary.

Tomato Curry Sauce

• 1 large or 2 small red onions
• 4 cloves garlic

Puree the onions and garlic in a food processor or chop as finely as possible. Add the puree to a large pot and slowly cook the onion mixture until softened, about 5 minutes, then add:

• 2 pounds fresh diced tomatoes (about 8 large tomatoes)
• 1/2 cup water
• 2 cups plain tomato sauce
• 2 tbsp yellow curry powder
• 1 tbsp garam masala
• 1 tbsp tandoori masala
• 1/2 tsp red curry powder
• 1 tsp ground coriander
• 1 tsp ground cardamom
• 1/2 tsp ground cumin 
• 1 tsp allspice
• 2 tbsp finely grated fresh ginger
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground fennel seed

Simmer slowly for about 25-30 minutes until the tomatoes have broken down into a sauce. Add:

• 1 cup non-fat yogurt

Add the cooked chicken and simmering for an additional 15-20 minutes or so before serving.

Serve on steamed jasmine rice or with roti or naan bread. You can find my recipe for simple naan here:

http://rockrecipes.blogspot.com/2011/06/easy-homemade-naan.html

For many more lower fat and healthier eating recipe please browse and follow our

Healthy Choices Board on Pinterest

Low Fat Tomato Tandoori Chicken Curry

Okay, so no, you probably don't have a super hot tandoor oven in your backyard. If you do, I'm jealous and I'm my way over. You are far more likely to have a charcoal or gas grill out there which can add some of that traditional smoky flavor to the chicken used in this delicious spicy curry dish.

You can use well trimmed boneless skinless chicken thighs in this recipe which I most often do because I think they have more flavor but of course you can also boneless, skinless chicken breasts to keep the fat content in this recipe quite low. The only suggestion for using chicken breasts would be not to simmer the cooked chicken in the sauce quite so long or you may risk drying our the meat too much.

I would categorize this recipe as a medium hot but as with any curry recipe, you can increase or decrease any of the spices to suit your own taste. The red curry powder is the hottest of the spices here so you can decrease that to make it milder if you like.

Serves 6

• 6 boneless, skinless chicken breasts (or 12 boneless skinless thighs)
• 2 tbsp vegetable oil
• 1 tbsp tandoori masala
• 1 tbsp garam masala
• 1/2 tsp salt
• 1/2 tsp black pepper

Toss together in a Ziploc bag until the chicken pieces are completely coated in the spice mix. Marinate in the fridge for an hour or two or overnight. Grill on a charcoal or gas grill until fully cooked. The chicken can also be cooked under the broiler during the winter months if necessary.

Tomato Curry Sauce

• 1 large or 2 small red onions
• 4 cloves garlic

Puree the onions and garlic in a food processor or chop as finely as possible. Add the puree to a large pot and slowly cook the onion mixture until softened, about 5 minutes, then add:

• 2 pounds fresh diced tomatoes (about 8 large tomatoes)
• 1/2 cup water
• 2 cups plain tomato sauce
• 2 tbsp yellow curry powder
• 1 tbsp garam masala
• 1 tbsp tandoori masala
• 1/2 tsp red curry powder
• 1 tsp ground coriander
• 1 tsp ground cardamom
• 1/2 tsp ground cumin 
• 1 tsp allspice
• 2 tbsp finely grated fresh ginger
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground fennel seed

Simmer slowly for about 25-30 minutes until the tomatoes have broken down into a sauce. Add:

• 1 cup non-fat yogurt

Add the cooked chicken and simmering for an additional 15-20 minutes or so before serving.

Serve on steamed jasmine rice or with roti or naan bread. You can find my recipe for simple naan here:

http://rockrecipes.blogspot.com/2011/06/easy-homemade-naan.html

reade more... Résuméabuiyad

Indian Spiced Grilled Turkey with Yellow Curry Cucumber Raita

Indian Spiced Grilled Turkey with Yellow Curry Cucumber Raita

I am a real turkey fan; roasted turkey with roasted potatoes and stuffing is one of my all time favorite meals. We don't do roast dinners much during the summer months but that doesn't mean that we don't still enjoy a great turkey dinner, we just grill it instead!

I am partial to turkey thighs but this recipe is easily adapted to using  boneless turkey breast as well, just adjust the cooking time accordingly, as breast meat generally cooks faster. These grilled turkey skewers were absolutely delicious. Tasty,  juicy turkey chunks with a sweet sticky, slightly spicy barbeque sauce and fragrant Indian spices all came together for a fantastic meal which we served on grilled flat breads with a yellow curry and cucumber raita.

While this is a great summer grilling recipe I've also had great success cooking this in a cast iron grill pan or under the broiler. Just make sure you use the middle rack or lower when using the broiler so that the outside of the turkey does not cook too quickly.

Originally published on July 13, 2012.

Indian Spiced Barbeque Turkey

Serves 6-8

• 4 lbs boneless, skinless turkey thighs cut in about  1 1/2 inch cubes

Marinade

• 2 clove finely minced garlic
• 1 tsp cumin
• 1 tsp ground cardamom
• 2 tsp ground ginger
• 2 tbsp garam masala
• 6 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• juice of one lemon

Marinate in a Ziploc bag for about an hour. While the turkey is marinating, soak 6-8 long bamboo skewers in water. Pierce the turkey onto the skewers, alternating with pieces of sweet pepper or red onion. Cook on a preheated grill at medium high heat for about 10 minutes before turning over and grilling for an additional 10 minutes on the opposite side or until the turkey is completely cooked through, reaching 170 degrees on a meat thermometer. In the final few minutes of cooking time, continuously brush the Brown Sugar Balsamic Barbeque Sauce in several layers onto the grilled turkey skewers turning them several times during the glazing process.

Brown Sugar Balsamic Barbeque Sauce

• 1 large red onion, diced
• 6 cloves minced garlic
• 3 tbsp olive oil
• 1 large apple thinly sliced

Saute all together in a medium sized saucepan until the onions and apples have softened. Add:

8 large very ripe diced tomatoes with the skins removed ( or a 28-32 ounce can crushed tomatoes)

Saute together until the tomatoes begin  break down and get mushy (or until the sauce is reduced by 1/4 if using canned tomatoes), then add:

• 1 1/4 c ups brown sugar
• 1/2 cup balsamic vinegar
• 1 teaspoon ground thyme
• 1 tsp crushed chili paste (or 1/2 tsp cayenne pepper, more or less to taste of either if you want to better control the heat)
• 2 tbsp smoked paprika
• 2 tbsp chili powder
• 1/2 whole nutmeg, finely grated
• 2 tbsp fresh finely grated ginger
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper

Simmer all together over low heat for about a half hour or until the sauce reaches the consistency of a good barbeque sauce. I like mine a little thicker than most because it is easier to brush on whatever is being grilled.
Store in airtight mason jars in the fridge.

Yellow Curry Cucumber Raita

• 3 cups yogurt, drained.

Draining the yogurt removes much of the liquid and produces an end product about the consistency of thick sour cream. To drain the yogurt, line a colander with several layers of cheesecloth (or in a pinch, several large coffee filters) Pour the yogurt into the colander and place it in a large bowl or in the sink for an hour or two. this should produce about 2 cups of thick yogurt.

• 6 inch piece of English cucumber

Peel the piece of cucumber and remove the seeds and pulp at the center with a teaspoon, then dice the outside flesh of the cucumber into small cubes of  1/8 inch or less.

• 2 tbsp finely chopped fresh chives
• 2 cloves minced garlic
• 3 tbsp fresh lemon juice
• 2 tbsp olive oil
• 2 tbsp yellow curry powder
• 1/2 tsp ground cumin
• pinch salt and pepper to season

Mix well, cover and store in the fridge for at least a half hour before serving.

Our Grilled Flatbread recipe can be found here.

Indian Spiced Grilled Turkey with Yellow Curry Cucumber Raita

I am a real turkey fan; roasted turkey with roasted potatoes and stuffing is one of my all time favorite meals. We don't do roast dinners much during the summer months but that doesn't mean that we don't still enjoy a great turkey dinner, we just grill it instead!

I am partial to turkey thighs but this recipe is easily adapted to using  boneless turkey breast as well, just adjust the cooking time accordingly, as breast meat generally cooks faster. These grilled turkey skewers were absolutely delicious. Tasty,  juicy turkey chunks with a sweet sticky, slightly spicy barbeque sauce and fragrant Indian spices all came together for a fantastic meal which we served on grilled flat breads with a yellow curry and cucumber raita.

While this is a great summer grilling recipe I've also had great success cooking this in a cast iron grill pan or under the broiler. Just make sure you use the middle rack or lower when using the broiler so that the outside of the turkey does not cook too quickly.

Originally published on July 13, 2012.

Indian Spiced Barbeque Turkey

Serves 6-8

• 4 lbs boneless, skinless turkey thighs cut in about  1 1/2 inch cubes

Marinade

• 2 clove finely minced garlic
• 1 tsp cumin
• 1 tsp ground cardamom
• 2 tsp ground ginger
• 2 tbsp garam masala
• 6 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• juice of one lemon

Marinate in a Ziploc bag for about an hour. While the turkey is marinating, soak 6-8 long bamboo skewers in water. Pierce the turkey onto the skewers, alternating with pieces of sweet pepper or red onion. Cook on a preheated grill at medium high heat for about 10 minutes before turning over and grilling for an additional 10 minutes on the opposite side or until the turkey is completely cooked through, reaching 170 degrees on a meat thermometer. In the final few minutes of cooking time, continuously brush the Brown Sugar Balsamic Barbeque Sauce in several layers onto the grilled turkey skewers turning them several times during the glazing process.

Brown Sugar Balsamic Barbeque Sauce

• 1 large red onion, diced
• 6 cloves minced garlic
• 3 tbsp olive oil
• 1 large apple thinly sliced

Saute all together in a medium sized saucepan until the onions and apples have softened. Add:

8 large very ripe diced tomatoes with the skins removed ( or a 28-32 ounce can crushed tomatoes)

Saute together until the tomatoes begin  break down and get mushy (or until the sauce is reduced by 1/4 if using canned tomatoes), then add:

• 1 1/4 c ups brown sugar
• 1/2 cup balsamic vinegar
• 1 teaspoon ground thyme
• 1 tsp crushed chili paste (or 1/2 tsp cayenne pepper, more or less to taste of either if you want to better control the heat)
• 2 tbsp smoked paprika
• 2 tbsp chili powder
• 1/2 whole nutmeg, finely grated
• 2 tbsp fresh finely grated ginger
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper

Simmer all together over low heat for about a half hour or until the sauce reaches the consistency of a good barbeque sauce. I like mine a little thicker than most because it is easier to brush on whatever is being grilled.
Store in airtight mason jars in the fridge.

Yellow Curry Cucumber Raita

• 3 cups yogurt, drained.

Draining the yogurt removes much of the liquid and produces an end product about the consistency of thick sour cream. To drain the yogurt, line a colander with several layers of cheesecloth (or in a pinch, several large coffee filters) Pour the yogurt into the colander and place it in a large bowl or in the sink for an hour or two. this should produce about 2 cups of thick yogurt.

• 6 inch piece of English cucumber

Peel the piece of cucumber and remove the seeds and pulp at the center with a teaspoon, then dice the outside flesh of the cucumber into small cubes of  1/8 inch or less.

• 2 tbsp finely chopped fresh chives
• 2 cloves minced garlic
• 3 tbsp fresh lemon juice
• 2 tbsp olive oil
• 2 tbsp yellow curry powder
• 1/2 tsp ground cumin
• pinch salt and pepper to season

Mix well, cover and store in the fridge for at least a half hour before serving.

Our Grilled Flatbread recipe can be found here.

reade more... Résuméabuiyad

Easy Mango Chicken Curry

Easy Mango Chicken Curry

It's been a couple of days of heavy rain here in St. John's but I haven't abandoned the backyard grill completely; I managed yesterday to sneak out between the showers to grill some tandoori spiced chicken breasts which were used to make this incredibly flavorful Mango Chicken Curry. Like so many of the recipes I make, I borrow the elements I like best from several recipes for a dish to suit my own taste and I'd call this recipe one of the most successful results of that approach. Pureed mangoes form the base of the sauce upon which the complex flavors and textures get built. Exotically spicy, lightly sweet with an acidic touch and with added smokiness from the grilled chicken, this really is a well balanced complex flavor combination that is absolutely delicious. I served it with one of my very favorite peshwari naans that is stuffed with a thin layer of my own combination of chopped golden raisins, coconut and cashews. I think it is the perfect accompaniment to this outstanding curry. You can find the recipe for that naan here: http://rockrecipes.blogspot.com/2011/07/coconut-cashew-raisin-naan.html

Originally published on July 7, 2011.

Serves 6 -8

• 6 boneless skinless chicken breasts (or a dozen boneless skinless chicken thighs)
• 3 tbsp tandoori masala (or garam masala)
• 3 tbsp lime juice
• 1/2 tsp black pepper
• 1/2 tsp salt
• 3 tbsp peanut oil

Place all of the above ingredients in a large Ziploc bag and marinate in the fridge for about a half hour. Completely cook the chicken breasts on a gas or charcoal grill and set aside to rest for a few minutes before cutting the chicken into large cubes. Alternatively, you can cook the chicken under the broiler.

In a large saucepan or dutch oven saute together for just a couple of minutes until softened

• 4 cloves minced garlic
• 1  large finely chopped red onion
• 4 tbsp peanut oil

Add:

• 2 or 3 large ripe mangoes, peeled, pitted and pureed
• 2 cups coconut milk
• 2 tbsp freshly grated ginger
• 2 tsp garam masala
• 1 tsp tandoori masala
• 1 tsp turmeric
• 1/2 tsp cinnamon
• 1/2 tsp ground cumin
• 1/4 tsp ground cloves
• 1/2 tsp ground cardemom
• 1 tbsp chili powder
• 1 tsp ground fennel seeds
• 1 tsp ground coriander seeds
• 3 tbsp lemon juice
• 3 tbsp brown sugar
• 1/2 tsp red curry powder 
• 1 tbsp ground fenugreek leaves (methi)
• 2 tbsp yellow curry powder
• 1 cup water
• 1 tsp salt
• 1 tsp black pepper

Simmer together over low heat for about 20 minutes. Add the diced chicken to the sauce and simmer for an additional 5 minutes. Lastly add:

• 1 large roasted red sweet pepper, diced
• 1 large mango, diced
• 3 tbsp butter

Simmer for only a couple of minutes more to warm through the mango and peppers. Serve over steamed rice or with your favorite naan. Peshawari Naan with golden raisins, cashews and coconut is particularly good with this curry.

Easy Mango Chicken Curry

It's been a couple of days of heavy rain here in St. John's but I haven't abandoned the backyard grill completely; I managed yesterday to sneak out between the showers to grill some tandoori spiced chicken breasts which were used to make this incredibly flavorful Mango Chicken Curry. Like so many of the recipes I make, I borrow the elements I like best from several recipes for a dish to suit my own taste and I'd call this recipe one of the most successful results of that approach. Pureed mangoes form the base of the sauce upon which the complex flavors and textures get built. Exotically spicy, lightly sweet with an acidic touch and with added smokiness from the grilled chicken, this really is a well balanced complex flavor combination that is absolutely delicious. I served it with one of my very favorite peshwari naans that is stuffed with a thin layer of my own combination of chopped golden raisins, coconut and cashews. I think it is the perfect accompaniment to this outstanding curry. You can find the recipe for that naan here: http://rockrecipes.blogspot.com/2011/07/coconut-cashew-raisin-naan.html

Originally published on July 7, 2011.

Serves 6 -8

• 6 boneless skinless chicken breasts (or a dozen boneless skinless chicken thighs)
• 3 tbsp tandoori masala (or garam masala)
• 3 tbsp lime juice
• 1/2 tsp black pepper
• 1/2 tsp salt
• 3 tbsp peanut oil

Place all of the above ingredients in a large Ziploc bag and marinate in the fridge for about a half hour. Completely cook the chicken breasts on a gas or charcoal grill and set aside to rest for a few minutes before cutting the chicken into large cubes. Alternatively, you can cook the chicken under the broiler.

In a large saucepan or dutch oven saute together for just a couple of minutes until softened

• 4 cloves minced garlic
• 1  large finely chopped red onion
• 4 tbsp peanut oil

Add:

• 2 or 3 large ripe mangoes, peeled, pitted and pureed
• 2 cups coconut milk
• 2 tbsp freshly grated ginger
• 2 tsp garam masala
• 1 tsp tandoori masala
• 1 tsp turmeric
• 1/2 tsp cinnamon
• 1/2 tsp ground cumin
• 1/4 tsp ground cloves
• 1/2 tsp ground cardemom
• 1 tbsp chili powder
• 1 tsp ground fennel seeds
• 1 tsp ground coriander seeds
• 3 tbsp lemon juice
• 3 tbsp brown sugar
• 1/2 tsp red curry powder 
• 1 tbsp ground fenugreek leaves (methi)
• 2 tbsp yellow curry powder
• 1 cup water
• 1 tsp salt
• 1 tsp black pepper

Simmer together over low heat for about 20 minutes. Add the diced chicken to the sauce and simmer for an additional 5 minutes. Lastly add:

• 1 large roasted red sweet pepper, diced
• 1 large mango, diced
• 3 tbsp butter

Simmer for only a couple of minutes more to warm through the mango and peppers. Serve over steamed rice or with your favorite naan. Peshawari Naan with golden raisins, cashews and coconut is particularly good with this curry.

reade more... Résuméabuiyad