02-15-10
Chicken Curry in a Hurry
Makes 4 Servings
Ingredients:
1/2 cup mild Indian curry paste
1/3 cup white wine vinegar
3 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
1 1/2 teaspoons ground cardamom
1 3- to 3 1/2-pound cut-up chicken
1 tablespoon olive oil
3 cups chopped onions (about 2 medium)
1 14 1/2-ounce can diced tomatoes in juice
1/3 cup chopped fresh cilantro
Directions:
Combine curry paste, white wine vinegar, ginger, cumin, and cardamom in processor; blend to paste. Transfer spice paste to large bowl; add cut-up chicken pieces and rub to coat well, then sprinkle generously with salt and pepper.
Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add chicken pieces and any spice paste remaining in bowl to skillet; cook until well browned, about 3 minutes per side. Transfer chicken to bowl. Add onions to skillet; sauté until golden, adding water by tablespoonfuls if dry, about 5 minutes. Add diced tomatoes with juice; bring to simmer. Return chicken pieces to skillet. Spoon some of juices in skillet over chicken. Bring to simmer. Reduce heat to medium-low; cover and cook until chicken is cooked through, adding water by 1/4 cupfuls to thin juices, if desired, and turning chicken once, about 25 minutes. Transfer chicken pieces and juices to shallow bowl. Divide chicken equally among 4 plates; sprinkle each portion with chopped fresh cilantro and serve.
NUTRITION INFORMATION: Per serving: 495 calories; 27 g fat; 2 g fiber; 12 g carbohydrates
03-11-09
Panang Tofu Curry
Makes 4 to 6 Servings
Ingredients:
1 1/2 tablespoons olive oil
1/2 cup finely chopped shallots
2 tablespoons finely grated peeled ginger
4 garlic cloves, finely chopped
1/4 cup organic peanut butter
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon hot chili paste (such as sambal oelek)*
1 cup water
1 13-1/2- to 14-ounce can organic light coconut milk
3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
1 tablespoon (firmly packed) golden brown sugar
2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes
1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
1 large red bell pepper, cut into 3/4-inch pieces
Directions:
Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt. DO AHEAD Can be made 3 days ahead. Cool slightly, cover, and chill. Rewarm over medium heat before serving.
12-28-08
Eggplant Curry with Cilantro-Yogurt Sauce
6 to 8 First-Course Servings
4 Main-Course Servings
Ingredients:
CILANTRO YOGURT SAUCE
¾ C whole-milk plain yogurt
¼ C chopped fresh cilantro
1 tbsp. fresh lime juice
EGGPLANT CURRY
2 medium eggplants [the farm's are small, so probably more like 4], cut crosswise into 1/3-inch slices
3 tbsp. (or more) vegetable oil, divided
1 medium onion, chopped
1 large carrot, peeled, chopped
5 medium plum [or other farm] tomatoes, chopped
2 tbsp. curry powder, divided
2 tsp. ground coriander
2 tsp. cumin
2 tsp. ground cardamom
Pinch of saffron
½ C dry white wine
1 C all-purpose flour
½ C grated Parmesan cheese
Directions:
CILANTRO-YOGURT SAUCE
Mix all ingredients in a small bowl. Season to taste with salt and pepper. Cover and refrigerate.
CURRY
Sprinkle eggplant with salt, let stand… blah blah blah, oh just skip this step. It’s designed for old, bitter eggplant.
Heat 1 tbsp. oil in large saucepan over medium heat. Add onion, carrot, tomatoes, 1 ½ tbsp. curry powder, and remaining spices. Sprinkle with salt and pepper; sauté vegetables until soft, about 6 minutes. Add wine; stir until almost dry, about 2 minutes. Cool slightly. Puree in blender until smooth. Strain.
Preheat oven to 350 degrees F. Place flour in shallow bowl. Sprinkle eggplant slices with [a little salt and] remaining ½ tbsp. curry powder, then coat with flour.
Heat 2 tbsp. oil in large skillet over medium heat. Working in batches and adding more oil as needed, fry eggplant slices until golden brown and tender, about 2 minutes per side. Transfer to a baking sheet.
Lightly oil 11×7x2-inch baking dish. Place about 1/3 of the eggplant slices over bottom of dish. Spoon about 1/3 of the curry sauce over eggplant; sprinkle with 1/3 of the cheese. Repeat layering 2 more times. Bake until bubbling around edges and cheese is golden brown, about 1 hour.
Divide cilantro-yogurt sauce among plates, spreading with back of spoon into large circle. Cut eggplant into squares and place atop sauce.