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Chicken Curry

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Military style, Dad was transferred to another city. We were all packed and ready to go. It would be a long train journey and our arrival at the train station would be just before lunch.

To avoid the chaos of feeding us at the train station, Mama had Cook fix curry and rice. Then, since all the crockery and cutlery were packed, Mama mixed the rice and curry in a huge ‘thali’ (metal platter). She formed the rice and curry into little golf-sized balls. We gathered around, and she placed them one at a time on our open palms as we scoffed them down. To us, it was the most delicious curry and rice! Needless to say, it was great fun being fed in this fashion. The excitement of the long train journey only enhanced the experience.

The packed trunks and other baggage were loaded onto the waiting military trucks, and off to the station, we went. Pushing our way through the crowded platform, we arrived at the compartment reserved for us.

Mama is busy taking a count of all the hand baggage, and the kids, Cook, and the Orderly assigned to accompany us supervise the loading of all the household goods.

Dad, standing tall and handsome, is being bid goodbye by the junior officers who have come to see him off. We always loved the train journeys and the experience of being served hot spicy Indian food ordered from the dining cart.

The best experience was drinking tea in the cup-sized kullarhs (earthern pots) sold all along the platform by the chaiwalla (tea vendor). He would make his way alongside the train yelling “chai garam” (hot tea). Tea drunk out of the kullarhs had an earthy taste. We saved the earthen pots to throw out the window when the train slowly steamed out onto the open fields. It was a challenge to see who could throw it the farthermost—when our parents weren’t watching us!

I still cannot fix curry and rice or board a train without remembering the curry and rice Mama mixed for our long train journeys.

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Chicken Curry

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
An aromatic, mouth-watering main dish to amaze your dinner guests!

Ingredients

  • 2 lb chicken breasts (boneless, skinless, cut into pieces, washed, and drained (can use thighs or thighs and drumsticks))
  • 2 medium onions (chopped very fine or use a food processor, but do not grind into a paste)
  • 1 tbsp fresh garlic paste (can use bottled )
  • 1 tbsp fresh ginger paste (can use bottled)
  • 2 large or medium potatoes (russet( (peeled and quartered)
  • ½ bunch fresh cilantro (pick leaves, wash, and chop)
  • 2 tbsp tomato paste (or 1 small can (6 oz) tomato sauce)
  • 3-5 tbsp cooking oil (canola, vegetable, corn, peanut)
  • 1 whole Serrano green chili (split half way down the middle(optional) )
  • 1 cup hot water (for gravy)
  • 1 can chicken broth (plain)

Whole Spices

  • 2 medium bay leaves
  • 4-5 peppercorns
  • 4-5 cloves
  • 3 small green cardamom
  • 1 small cinnamon stick (1 inch)

Masala (Spices)

  • ½ tsp tumeric powder
  • 1 tsp cumin powder
  • 2 tsp coriander powder
  • ¼ tsp chili powder (optional)

Instructions 

  • Heat oil in a dutch oven or large cooking pot over medium heat.
  • Add whole spices and whole green chili (optional). Let splutter a few moments, and then add onions.
  • Sauté till onions are nearly ¾brown. Approximately 8 minutes.
  • Add the chicken. Sauté well until the chicken is nicely glazed, approximately 10 minutes.
  • Add the ginger, garlic, and spice powders. Continue to sauté for about 8 minutes.
  • Now add half of the chopped cilantro and continue to cook, frequently stirring until most of the moisture is absorbed. You can tell when, as the oil starts to appear on the sides of the pan. About 10 minutes more.
  • Add the hot water, stock (add more water if you do not have stock), potatoes, and tomato paste. Cover and let cook until the potatoes are done. Approximately 15 minutes.
  • Serve in a deep dish and garnish with the remaining cilantro.

Notes

You can make more or less gravy by monitoring the water content, but don't make it thin and runny as it loses its flavor.
I add hot water as it continues the cooking process but there is no harm done if you add warm or  coldwater.
Serve with plain rice, an Indian styled pilaf or any kind of flat bread (roti,naan, paratha, pita bread, etc.).
You could also add a vegetable side dish. 
Course: Main Course
Cuisine: Indian
Keyword: chicken, curry
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In Main Dishes

Kala Masoor Dal (Red Lentil Whole Dal)

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This dal is the red lentil dal with the husk on. I make it the easy way. The leftover dal (as with most dals) tastes great with morning breakfast or brunch parathas. You can make tasty parathas when you knead the dal into the paratha dough. (A recipe I shall share with you later).

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Kala Masoor Dal (Red Lentil Whole Dal)

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
A healthy, savory dish that works perfectly as a main or side dish!

Ingredients

  • 1 cup whole red lentil
  • 7-8 cups water
  • ½ tsp tumeric
  • 2-3 fresh garlic cloves (peeled and chopped)
  • 1 inch fresh ginger (peel the skin and chop)
  • 1 whole red chili (or to taste)
  • salt (to taste)

Tempering (Tadka) 

  • 1-1 ½ tbsp oil
  • ½ onion (chopped fine)
  • ½ large tomato (chopped fine)
  • 1 tsp garam masala
  • ¼ tsp red chili powder (optional or to taste)
  • ½ tsp cumin powder
  • 2 tsp desi ghee (optional - available at Indian or health grocery stores)

Kala Masoor Dal Variation Tadka (Tempering)

  • 2 tbsp cooking oil
  • ¾ cup yellow or red onion (chopped)
  • 2 medium tomatoes (finely chopped)
  • 1 tbsp ginger-garlic paste
  • 1 tsp cumin powder
  • ½ tsp red chili powder (or to taste)
  • ½ tsp garam masala
  • 2 tbsp desi ghee (available at Indian or health grocery stores)

Garnish

  • 1 tbsp fresh chopped coriander

Instructions 

  • Sort, clean, wash and strain the dal.
  • Place dal, water, garlic, ginger, chili, turmeric, and salt in a heavy-bottomed 6-quart cooking pot or deep saucepan.
  • Cover and cook on medium-high until it starts to boil. You may want to leave the lid slightly open as some dals boil over as they increase in volume.
  • Once it starts to boil, reduce the heat and cook until the lentils are tender and slightly mushy. About 40-45 minutes.

Tempering (Tadka)

  • Heat oil in sauté pan.
  • Add chopped onion, and when ¾ brown (about 3-5 minutes).
  • Add chopped tomatoes. Let sauté till tomatoes are half done. This will take another 2-3 minutes. Turn off the heat.
  • Add the garam masala, chili powder, and cumin powder. Stir quickly for a few seconds and then add to the dal. Add the desi ghee (optional).
  • Stir the dal and seasoning, turn the stove to low, and let it cook on low for another 5 minutes to absorb all the flavors of the tempering.   
  • Garnish with chopped green coriander.

Kala Masoor Dal Variation

  • Boil the dal with the chili, turmeric, and salt until tenderbut not mushy.

Kala Masoor Dal Variation Tadka (Tempering)

  • Heat oil in a pan on medium heat.
  • Add the onions and fry until golden brown, approximately 7-8 minutes.
  • Add the ginger, garlic, and spice powders. Sauté for a minute until fragrant.
  • Add the chopped tomatoes. Sauté for about 4-5 minutes until soft and the oil starts to surface.
  • Add the boiled dal and simmer on low for 10 minutes. You can add a little hot water if the dal gets too thick.
  • Top with desi ghee and garnish with cilantro when serving.  

Notes

Serve with rice, roti, or pita bread. As with most Indian meals, we like to serve our dals with a sabzi (vegetable) or maybe kachumber (fresh chopped salsa) and, of course, the ever-constant array of pickles!
Note: Using a manual or electric pressure cooker or Instapot speeds up the cooking process.
You can start with the tempering being done directly in the pressure cooker and then add the dal. Or, you could cook the dal in the pressure cooker (check the manual for cooking time for various lentils) and then do the tempering separately and add it to the dal. 
Feel free to omit the garlic or onions if they do not agree with you.
P.S. I add some butter before serving for my eating pleasure!
Course: Main Course, Side Dish, Soup
Cuisine: Indian
Keyword: dals, lentils, masoor
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In Gluten Free

Masoor Dal (Red Lentil Dal)

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Amongst our family favorite meals gowning up is Masoor Dal. I loved having it with plain boiled rice, spicy store-bought Indian pickles, and plain yogurt. Mom, being from the South of India, had the cook temper it in a South Indian style.

I have given you two different ways to temper the lentil. The first one is the South Indian style, and the other is a regular tempering style. Enjoy!

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Masoor Dal (Red Lentil Dal)

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
A delicious, fragrant, savory soup or stew-like hearty main dish, full of healthy protein and perfect for any palate.

Ingredients

  • 1 cup red lentil ()
  • ½ medium onion (chopped)
  • ½ medium tomato (quartered)
  • 1 medium Serrano chili (optional)
  • 3-4 flakes fresh garlic (finely chopped)
  • ½ tsp tumeric
  • salt to taste
  • 4-5 cups water

Tempering (Tadka South-Indian Style)

  • 1-2 tbsp cooking oil
  • ½ tsp mustard seeds
  • 6-7 fresh curry leaves (found in Indian grocery stores)
  • ½ medium onion (diced)
  • 1 medium tomato (diced)
  • ½ tsp red chili or cayenne powder (optional)
  • fresh cilantro (chopped fine, for garnish)

Tempering Style (Regular)

  • 2 tbsp cooking oil
  • ½ tsp cumin seeds
  • ½ medium onion (diced)
  • 1 medium tomato (diced)
  • ½ tsp red chili powder (optional)
  • 1 tsp cumin powder
  • ¼ tsp garam masala

Instructions 

To Prepare

  • Sort and clean lentils (preferably on a white plate that shows up grit better).
  • Rinse several times in cold water A friend told me to strain them through a steamer strainer to wash out any grit I may have missed.

To Cook

  • Put lentils in a 6-quart stock pot or deep saucepan. Lentils expand while cooking so do not use too small a pot.
  • Add 4-5 cups water, the chopped or sliced onion, tomato, serrano chili, garlic, turmeric, and salt.
  • Boil covered for 15 mins. Be sure to leave the lid slightly open so that the dal does not boil over. Once it comes to a boil, reduce heat to medium-low, stirring occasionally. Approximately 15-20 minutes.
  • You may initially have some frothing at the surface which can be skimmed off with a spoon.
  • Cook for 30-40 minutes until well blended but not too mushy. If the water seems to be drying up during cooking, add half to a cup more of hot water. Turn heat off.

Tempering (Tadka South-Indian Style)

  • In a small frying pan heat oil on medium heat. When hot, add the mustard seeds.
  • When they stop spluttering (about 30 seconds), add curry leaves and onions. Sauté until onions are almost half brown. Approximately 4-5 minutes.
  • Add chopped tomato and sauté until oil starts to surface. Turn heat off.
  • Add the chili powder to taste (optional). Stir into the cooked dal. Let it season for 5 minutes for the flavors of the tadka to be absorbed before pouring the dal into a serving dish.
  • Garnish with chopped cilantro before serving.

Tempering Style (Regular)

  • Heal oil in a small sauté pan.
  • Add cumin seeds. As soon as they start to splutter, add the onions and sauté until half brown.
  • Add tomatoes and cook for about 3 mins until the moisture evaporates and the oil starts to surface on the sides. Turn off the heat.
  • Add the chili, cumin, and garam masala powder. Stir into the cooked dal.
  • Let sit for 5 minutes more before serving, so the flavors of the tadka are absorbed.
  • Garnish with chopped cilantro before serving.

Notes

1. Serve with plain boiled rice and any Indian styled vegetable or curried meat or chicken.
2. You can also serve the dal with just pickles and yogurt..
3. If you are using a manual pressure cooker or InstaPot, follow the cooking directions in the manual. Use about 3 cups of water. If the consistency of the dal is too thick, you can always add hot water to thin it out.
4. Remember dals are thick and soupy never watery! 
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: dals, red lentil, soup
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In Recipes

Kachumber Raita

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Kachumber Raita is a side dish made out of yogurt mixed with fresh vegetables. The raita compliments a meal, especially pilafs. It tastes good with dal and rice as well.

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Kachumber Raita

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Kachumber Raita is a variation of Kachumber which is an Indian salsa blend of raw vegetables green chili and cilantro.

Ingredients

  • 2 cups plain yogurt (whole or low fat )
  • 1 medium onion (chopped fine)
  • 1 medium tomato (chopped fine)
  • 1 medium Serrano chili (chopped fine, optional)
  • 2 tbsp fresh cilantro (chopped fine—save a little for garnish)
  • ½ tsp salt
  • ¼ tsp black pepper powder

Instructions 

  • In a bowl beat yogurt until smooth. If it is too thick add a dash of water.
  • Gently stir in salt and pepper and do a taste test. Add more or less salt and pepper if you desire.
  • Add the chopped vegetables. Mix all the ingredients so they are well coated with the yogurt.
  • Pour into a serving dish and garnish with a sprinkling of chili powder and roasted cumin powder.
Course: Side Dish
Cuisine: Indian
Keyword: cucumber, kachumber, raita, yogurt
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In Breakfast

Anda ka Bhujiya (Indian Style Scrambled Eggs)

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Scrambled eggs rolled in with parathas were always a quick and easy go-to for breakfast. It was easy to prepare in a short amount of time for so many kids, and it was substantial!! Along with what we called Tiffin Allu (potatoes), it was a quick fix for lunch on most school days. Some of our friends, tired of their sandwiches, would swap lunch with us, and we would sit and enjoy each other’s meal.

I have also added left-over cooked rice to the eggs as a quick meal. It also tastes great on toast topped with ketchup! My favorite way to have it is with parathas.

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Anda ka Bhujiya (Indian-Style Scrambled Eggs)

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Scrambled eggs rolled in tortillas or parathas, a quick and easy go-to snack. Also perfect for egg wraps!

Ingredients

  • 6 eggs
  • ½ medium onion (yellow or red)
  • 1 Serrano chili (finely diced, optional)
  • 2 medium tomatoes (diced)
  • 1 tbsp fresh green coriander (choped)
  • 2 tbsp cooking oil (olive or coconut oil)
  • ¼ tsp mustard seeds
  • ⅛ tsp pepper or cracked pepped powder
  • 3 fresh curry leaves (optional, found at Indian grocery stores)
  • Salt to taste

Instructions 

  • Heat oil in a frying pan on medium heat. Add mustard seeds. They will start to splutter. After about 30 seconds, add the curry leaves and the chopped chili. Stir a couple of times and then add the chopped onions and sauté until onions are translucent and start to brown slightly. About 3 minutes.
  • Now add the tomatoes. Cook, stirring occasionally for about 5 minutes until tomatoes start to lose their moisture.
  • Now add the beaten eggs and stir briskly into the tomato-onion mixture.
  • Continue cooking until the eggs are cooked and not runny.
  • Sprinkle with the chopped coriander and stir a few times.
  • Remove pan from heat and spoon into a serving dish.
  • Sprinkle with the remaining chopped coriander.
  • Serve for breakfast with toast or parathas.

Notes

You can also use all egg whites or one yolk and the rest egg whites. I prefer it with yolks.
For Egg Wraps:
Wrap the scrambled eggs in tortillas that have been lightly sautéed in a frying pan with a little oil.
For parathas:
You can buy a packet of plain ready made parathas at any Indian Grocery Stores. Trader Joe's also sells great Malabar parathas.
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In Main Dishes

Tandoori Chicken

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Who hasn’t heard of Tandoori Chicken?

History
-Historians are said to have found the first evidence of a meat preparation which looked like Tandoori Chicken in the ruins of Harappa.
-Tandoor like clay ovens and chicken bones with char marks dated 3000 BC are said to have been unearthed at the excavation sites.
– Ancient Sanskrit treatise Sushruta Samhita mentions meat marinated with mustard powder and fragrant spices being cooked in clay ovens.

Source: To read more, click here, timesofindia.com

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Tandoori Chicken

Prep Time 6 hours 15 minutes
Cook Time 45 minutes
Total Time 7 hours
Servings 6
Classic Indian marinated chicken specialty, spiced and grilled to perfection.

Ingredients

  • 2 lbs chicken (breasts, bone or boneless, thighs and/or legs—make deep slices in chicken, so it can marinate more thoroughly)
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1½ tsp cumin powder
  • 1 tsp salt (or to taste)
  • ¾ tsp chili powder
  • 1 tsp coriander powder
  • 1 tbsp tomato paste
  • 1 cup plain yogurt (fat free, low fat, or whole milk)
  • 2½ tbsp vinegar
  • 2-3 tbsp lemon juice (1 tbsp of lemon juice is approximately the juice of ½ lemon)
  • ½ tsp garam masala
  • 1 oz butter
  • few drops red food color (optional)

Instructions 

  • Mix all the spices into a smooth paste.
  • Rub into chicken and marinate for at least 6 hours.
  • Heat the oven broiler or fire up your barbecue. Place pieces on baking tray or BBQ grill (save the remaining marinade).
  • Dot the chicken with butter.
  • Bake at 400 degrees or barbecue about 15-20 mins, until golden brown, turning chicken once during cooking.
  • Brush occasionally with the marinade to prevent it from drying out.
  • When cooked, place on a platter and garnish with fresh sliced onion or Vinegared Red Onions and lemon wedges. Sprinkle with lemon juice and garam masala.
  • Serve with naans or rotis.

Notes

Pan Fry:
You can also pan fry the chicken. Place the pan on high heat. Add oil to cover the bottom of the pan. Add the chicken pieces and quickly sear on each side, lower heat to medium, and let it cook for another 30 minutes, turning over the pieces after 15 minutes.
 
Course: Main Course
Cuisine: Indian
Keyword: chicken, tandoori
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