Goan Coconut Curry Chicken & Cauliflower Keema

We bought  a new cookbook. Kris Dhillon's -The New Curry Secret.  Do not attempt these recipes if you are a novice cook or if you are in a hurry.  From scratch, these two dishes will take nearly 4 hours of cooking/prep time.  Is it worth it?  Oh yes.  This is fine dining Indian style.  I highly recommend the dishes.  Highly.

Be sure to read recipes through. Start by making the curry sauce, then the cauliflower (and brown basmati rice) and then cooking the chicken* and then making the Goan chicken dish itself.  This is much easier to do with two chefs. 


The first thing you will need to make is the curry sauce.  This curry sauce can be stored in the fridge for 4 days or in the freezer for a month.  This recipe will make enough for around 4 main curry dishes.

Curry Sauce-
prep & cook time- 1 hour

Ingredients:
4 Tbsp Olive Oil
1 kg onions, sliced
1 tsp. salt
50g fresh ginger, coarsely chopped
50g garlic, coarsely chopped
1.5 L water
1 225 g can tomatoes
1 tsp. tomato paste
1 tsp. tumeric
1 tsp. paprika

Directions-

1. Heat 3 Tbsp oil in a large saucepan with a tight fitting lid, add sliced onions.  Stir on high heat for 1 minute, turn down heat to med/high.  Continue to cook onions, stirring frequently for 10 minutes, until onion is transparent and beginning to brown at edges.

2.  Add salt, stir well, turn down heat to lowest setting, cover pan and continue to cook onions for 20 minutes, stir occasionally. 

3. Add ginger & garlic to onions. Turn heat up to med. and cook for 1-2 minutes until aromatic.

4. Add water, bring to boil on high, turn heat down  and simmer partially covered for 20-25 minutes. Remove from heat and cool.

5.  Once cool, ladle half of onion mixture into a blender and blend until very smooth.  Pour blended onion mixture into a clean bowl and repeat with second batch.

6. Wash/dry your saucepan, [reserve 4  Tbsp of curry onion sauce at this point for cooking meat.]*° 

7. Place the canned tomato contents in clean blender and blend until smooth.

8.  In your cleaned saucepan, add 1 Tbsp oil and heat on med.  Add the tomato paste, tumeric & paprika & cook for 30 seconds.  Add blended tomatoes, bring to boil, turn down the heat and gently simmer for 10 minutes, add the blended onion mixture and bring to a boil.  Simmer for 20-25 minutes, using spoon to skim off froth from time to time.

Goan Coconut Curry Chicken-
prep & cook time- 25 minutes
Ingredients-

Spice Mix-
1/2 tsp. fennel seeds
1/2 tsp. fenugreek seeds
1/2 tsp. black peppercorns
1 tsp. coriander seeds
1 tsp. cumin seeds
4 green cardamons
4 cloves
1- 1 inch piece of cinnamon

Remaining Ingredients:
3 Tbsp olive oil
1/2 tsp. tumeric
325 ml curry sauce (that you have made earlier -see above)
1 tsp. salt
1 tsp. chili powder
1 tsp. paprika
300 ml coconut cream
450 g precooked chicken fillets (recipe to follow this list)*
2 tsp. tamarind paste dissolved in 2 Tbsp warm water


*[Precooked Chicken fillets recipe-]
prep. & cooking time 25 min.
3 large chicken breasts with skin and bone removed
5 Tbsp olive oil
1 tsp. tumeric
4 Tbsp reserved curry onion sauce *°
 Remove fat and sinew, rinse and pat dry chicken fillets. Cut each fillet into 8 equal size pieces about 1 inch  wide.  Place the oil, tumeric and curry onion sauce*° into a large saucepan and mix well.  cook on med. heat, stirring continuously, until sauce starts to darken about 4-5 minutes.
 Add chicken and stir until all pieces are coated with sauce, turn heat down, cover and cook for 15-20 minutes, until chicken is tender, stirring frequently.  Remove chicken pieces with a slotted spoon and set aside.

Goan Coconut Curry Chicken Directions:

1. Grind all the spices for the spice mix with a mortar and pestle (or electric grinder)

2. In a large, heavy frying fan, heat oil on med. & add spice mix.  Fry for 1 minutes until aromatic.

3. Stir in tumeric, curry sauce, salt, chili powder & paprika. Bring to a boil, cook on high for 3 minutes until thickened slightly.  Turn down heat.

4. Add coconut cream & bring slowly to a simmer.  Add the chicken to the sauce & stir well.  Simmer for 5 minutes.  Stir in tamarind & serve.


Cauliflower Keema
Ingredients:

1 small cauliflower
3 Tbsp olive oil
1/2 tsp. fennel seeds
1 ripe tomato, chopped
1 tsp. salt
1/2 tsp. tumeric
1 green chili, finely sliced
350 ml curry sauce
150 g frozen peas
1/2 tsp. garam masala
1 Tbsp chopped cilantro

Directions for Cauliflower Keema-

1. Break cauliflower into florets, rinse and drain well. process in food processor on slow chop until coarsely minced.

2.  Heat oil in heavy based saucepan, add fennel seeds, tomato, salt & tumeric.  Cook on med. heat for 2 min. stir in green chili.  Cook 1 min., add cauliflower.  Stir for 3-4 min. on med. heat and add curry sauce.

3.  Bring to boil, lower heat and simmer for for 15 minutes, stirring occasionally, until liquid has almost evaporated and cauliflower is tender.

4. Stir in peas, cook for 5 min., stirring often.

5. Serve garnished with cilantro.

We served our meal with brown basmati rice and mango chutney.  Recipe for mango chutney on another day!


If you have any questions, pop me an email!
10 cent

Pineapple & Sweet Potato Madras Curried chicken

first make your own madras curry powder- (I made a huge typing error at first and omitted several spices when I wrote down the recipe, which I have now corrected)

Ingredients-


8 tbsp coriander seeds
6 tbsp cumin seeds
4 tbsp ground cinnamon
1 tbsp mustard seeds
1 tbsp whole cloves
2 tbsp tumeric
1 tbsp fennel seed
8 tbsp peppercorns
1 tbsp ground nutmeg
2 tbsp ground cardamom
2 tbsp ground ginger (powder not fresh)
1 tbsp ground cayenne pepper

Directions:

1. In a dry skillet over very low heat, place the coriander, cumin, mustard & fennel seeds. Roast the seeds gently, shaking the pan occasionally, until they begin to pop. Add the cinnamon, peppercorns, nutmeg, cloves, cardamom, turmeric, ginger & cayenne pepper.

2. Continue to heat & stir gently until the mixture is quite hot but not burnt. Grind in a mortar & pestle to a fine powder. Pour into a clean, dry jar, seal, & let cool before using.

Next- make your delicious curry!

Pineapple & Sweet Potato Madras Curried Chicken

Ingredients:

1 1/2 Tbsp Madras curry powder
1 tsp. tumeric
1 1/2 tsp. cayenne pepper
1 tsp. ground ginger
4 large chicken legs, skin on, thighs & drumsticks separated
4 Tbsp olive oil
1 pineapple, peeled, cored & cut into 1 inch cubes
4 cloves garlic, pressed
1/2 cup coconut flakes
1/2 cup pineapple juice
2 cans (400 Ml each) coconut milk
1 cup gluten free chicken broth
1 cinnamon stick
2 medium sweet potatoes, peeled & cut into 1/2 inch cubes
1 bunch cilantro, roughly chopped
salt and pepper to taste

Directions:

1. Combine the spices in a small bowl, in a shallow container, coat the chicken with 2 Tbsp of olive oil & 1/2 the spices, & salt & pepper. Marinate, covered, for 2 hours in fridge.

2. Preheat oven to °325F. Warm the remaining olive oil in a dutch oven over medium heat. Add the legs & thighs in a single layer (batch if required). Brown on both sides, remove & set aside.

3. Saute the pineapple, garlic & 2/3 of the coconut. Stirring frequently until brown (about 4 minutes).

4. Add the pineapple juice, coconut milk, chicken stock, cinnamon stick, remaining spices & sweet potatoes. Stir to combine. Arrange the chicken evenly on top. Bring to a simmer, remove from heat & transfer to oven, uncovered. Cook for 45 minutes, basting the chicken with the liquids a couple of times.

5. Remove the cinnamon stick before serving, adjust salt and pepper to taste. Serve on top of curried jasmine rice. Garnish with cilantro & coconut flakes.


Curried Jasmine rice-

follow cooking instructions for jasmine rice but add 1 tsp. madras curry powder to water.

Many Lentil Daal

You can make this with as many different types of split lentils as you like.
If you only have 2 kinds (like I did tonight) That works fine as well.

Ingredients:
5 Tbsp split green lentils
5 Tbsp split red lentils

(if you have any split gram lentils ; split and husked black lentils (urad dal) ; or split yellow lentils, you can substitute some of the volume with those)

1 1/2 tsp. salt
1/2 tsp. ground tumeric
2 Tbsp ghee
1 large onion, finely chopped
1/2 tsp. red chili powder
1 tsp. ground garam masala
1 tomato, chopped
1 bunch cilantro leaves, chopped
1/2 lemon, juice of

Tadka-
1 Tbsp ghee
1 dried red chili
1/2 tsp. cumin seeds
4 cloves
3 cloves garlic, finely chopped

Directions:

1. Mix all of the lentils together, wash under running water. Leave them to soak in cold water for 20 minutes. Drain.

2. Place the lentils in a medium saucepan with 2 1/2 cups water, 1 tsp. salt and 1/4 tsp. tumeric. Bring to a boil, skim if necessary. Cover and simmer over low heat for about 25 minutes (or until the lentils are are very soft).

3. While the lentils are cooking, heat the ghee in a frying pan until hot, add the onion and cook until golden brown. Add the remaining salt and tumeric, the chili powder, the the garam masala and sauté for 1 minute. Add the chopped tomato and cook until soft.

4. Pour the onion and tomato mixture over the lentils and bring to a boil. When it has all reduced to your liking, stir in some fresh cilantro and a splash of lemon juice. Remove from the heat and keep lid on.

5. Make the tadka quickly- heat the ghee in a small saucepan until smoking, add the whole red chili, cumin seeds, cloves and garlic. As the garlic begins to turn golden, remove from heat and pour over the lentils. Cover with lid again and let sit for 2 minutes. Remove lid, stir once and serve immediately.

6. Serve with basmati rice and chutney.

Mulligatawny Soup

Adapted to be gluten free from another super Cooks Illustrated recipe.

Ingredients:

4 med. cloves garlic- 2 peeled and 2 finely minced
1 piece ginger, peeled & grated so that you have about 1 1/2 Tbsp.
1/4 cup water
3 Tbsp. butter
2 med. onions, chopped medium coarse
1 tsp. tomato paste
1/2 cup shredded coconut
1 1/2 Tbsp curry powder
1 tsp. ground cumin
1/4 tsp. cayenne pepper
1/4 cup Bobs Red Mill, all purpose gluten free flour
7 cups gluten free chicken broth (homemade is best)
2 medium carrots, peeled and chopped coarse
1 rib celery, chopped course
1 banana, very ripe, peeled.
4 boneless skinless chicken breasts
salt, to taste
fresh ground pepper, to taste
fresh plain goats yogurt (or cows yogurt)
fresh cilantro for garnish

Directions:

1. Place the 2 peeled whole garlic cloves, 2 tsp. of grated ginger & water in a blender. Blend until smooth. Leave this mixture in the blender jar and set aside for the last step. (you will puree the soup right in the blender with the garlic and ginger)

2. Heat butter in a large stockpot over med. heat until foaming. Add the onions and tomato paste and cook, stirring often until the onions are soft and beginning to brown (about 5 minutes). Stir in the coconut and cook for about a minute. Add the minced garlic, remaining 2 1/2 tsp. ginger, curry powder, cumin, cayenne & gluten free flour; stir until evenly combined for around a minute. Whisking constantly & vigorously, slowly add the gluten free chicken broth.

3. Add the carrots, celery & whole banana. Increase heat and bring to a boil, add the chicken breasts to the pot. Cover, reduce heat to low and simmer for around 20 minutes (until chicken is cooked through). Remove the chicken breasts with tongs and set on a cutting board, cool slightly and cut into bite size pieces.

4. Puree the soup in small batches in the blender (with the garlic and ginger mixture still in the blender). Wash & dry the pot. Return all of the pureed soup to the freshly washed pot, salt and pepper to taste. Add the cut chicken pieces and heat the soup on low until warmed through. don't boil.

5. Ladle into bowls, dollop with yogurt and sprinkle with chopped fresh cilantro. Serve with saffron rice.

Spinach Curry with beans and coconut gravy

Ingredients:
2 bunches of spinach (washed and dried)
4 Tbsp macadamia nut oil
1 onion (chopped finely)
1/2 tsp. salt
3 cloves garlic (pressed)
1 green chili (chopped)
1 can organic black eyed beans
1 cup coconut milk
1/2 tsp. green chili chutney

Green Chili Chutney ingredients:
6 green chilies
1/2 tsp. cumin
1 clove garlic
1 Tbsp. lemon juice
1/4 tsp.salt

Directions for Green chili chutney- mix ingredients in blender until liquid. store in fridge

Directions for Spinach Curry with Beans and coconut gravy
1. chop spinach finely
2. heat oil on med high in a large pot, add the onion and saute until golden
3. add the spinach to the sauteed onions. cook until all of the water is evaporated stirring occasionally
4. add salt, garlic, beans and green chili chutney
5. cook for 3 minutes and then add the coconut milk.
6. cook for 5 more minutes and remove from heat.

Serve with additional Green chili chutney
this goes nicely with my Masala fish recipe and brown basmati rice with a bit of mango chutney as for fun.

Easy Lentil Dhal

We find ourselves making this again and again so I thought I would post a prettier photo for you. It freezes really well. The apples give it a slightly sweet taste. Also, the original recipe called for too much liquid in our opinion so we have really cut that back. Serve with rice and just about anything. We had it tonight with Masala Fish.

Ingredients:
6 tablespoons organic extra virgin coconut oil
2 large onions, chopped fine
100g fresh ginger , grated
2 garlic cloves, finely chopped or pressed
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground tumeric
3 cardamom pods
4 cloves
1 tsp fresh ground black pepper
1/4 tsp ground nutmeg
500ml gluten free chicken stock (or vegetarian gluten free stock)
750ml water
450g red lentils, rinsed well
2 grated apples
salt to taste
lemon juice to taste

cook the onion, ginger, cardamom pods and cloves in the oil for 5 minutes without browning. Add garlic and ground spices. Cook for 1 minute while stirring. add water, stock, grated apples and lentils and simmer with lid on for 20-30 minutes until liquid is mostly absorbed. take lid off towards the end if you need to lose some liquid. add the lemon juice just before serving.

Masala Fish

This is really delicious. I mean REALLY delicious
see title for link

Ingredients for fish:
1 1/2 lbs halibut or cod
1 Tbsp. salt
2 Tbsp. fresh lemon juice
1 green chili
1 bunch cilantro
1/4 tsp. salt
1/4 tsp. chili powder
1 Tbsp. shredded coconut
3 sprigs of curry leaves
1 Tbsp. whole coriander seeds
1 1/2 tsp. curry powder
1/4 cup lemon juice

Ingredients for curry:
1/4 cup macadamia nut oil
3 tomatoes (chopped)
1/2 tsp. garlic (pressed)
1 tsp. curry powder
1/4 tsp. ground cumin
1 tsp. chili powder
1 tsp. tomato puree
1/2 cup fried onions (fry your onions in ghee)
1/2 cup water
1/4 cup chopped cilantro

Directions for Fish:
1. Marinate the fish in 1 Tbsp of salt and 2 Tbsp. lemon juice for 30 minutes
2. Deseed the green chili, make a paste with the chili and remaining ingredients
3. Wipe the salty moisture from the fish and smear with paste
4. Bake in oven at 400°F for 20-25 minutes
5. while fish is cooking, prepare the curry (see below)

Directions for Curry:
1. Heat the macadamia nut oil on med/high heat. Fry the chopped tomatoes, add the garlic, curry powder, ground cumin. chili powder and tomato puree. Add the fried onions and water.
2. Cover pan and let simmer until it is a thick gravy (about 3 minutes)
3. Pour over the baked fish before serving and garnish with chopped cilantro.

Serve with rice. (nice with a simple onion salad on the side)

Fish paka with palak

The Fish paka has a nice lemon flavor while the coconut is more in the background. We used cayenne pepper in the palak to give it a real kick. some leftover Dal from the freezer and basmati rice and you have a great meal. Brown basmati would be better but once again, we forgot to start it in time. :)

Fish Paka (From "Simply Indian" Tahera Rawhi and Hamida Suleman)
Ingredients:
3 lbs halibut or sole
2 Tbsp fresh lemon juice
1 tsp. salt
1/4 tsp. chili powder
1 large lemon (juice of)
1/2 tsp. tumeric

Ingredients for curry:
1 3/4 cups coconut milk
1 tsp. chili powder
1/2 tsp. garlic (crushed)
1/2 tsp. salt
1/2 tsp. tumeric
1/4 cup fresh lemon juice
1/2 tsp. garam masala
1/2 cup water
1 sprig of chopped cilantro

Method for fish:
1. Marinate the fish in the 2 Tbsp. lemon juice and salt for 30 minutes, then wash and pat dry.
2. Mix together chili powder, remaining lemon juice and tumeric and smear over fish.
3. Bake in oven at 400°F for 25 minutes or until fish flakes when touched with a fork
4. prepare basic fish curry while fish is cooking

Method for basic fish curry:
1.pour coconut milk into large saucepan.
2. add chili powder, garlic, salt, tumeric and lemon juice and bring to boil, stirring continuously for 3 minutes
3. add the garam masala and cook for 1 minute. add water and switch off stove.
4. Pour over baked fish before serving and garnish with chopped cilantro

Stir fry Palak
(see title for link to original recipe) our adaptation does not use mustard oil. mustard oil is not safe to eat.

Ingredients:
5 tbs. macadamia oil
1/8 tsp. ground asafetida
1 bunch fresh spinach leaves (thick stems removed) washed and chopped
1 tsp. dry fenugreek leaves
1/2 tsp. ground tumeric
1/2 tsp red chilli powder (cayenne pepper optional)
salt to taste
1/4 tsp. garam masala

1. Heat the oil in a large pan, add asafetida and then all the spinach.
2. stir fry the spinach, add tumeric, chilli powder, fenugreek leaves, salt and continue to stir fry
3. add 1 cup water and steam the spinach. sprinkle garam masala powder on the spinach and stir it in.
(lift spinach out of excess water and serve)

Easy Lentil Dal, Do Piyaza and Aloo Gobi

The Dal recipe is one of those- "oh my goodness that's so delicious, give me the recipe!" kinda things.....
This is a fun meal to prepare with friends. Have your friends assist you with all the chopping and prep work. Serve them a nice red wine as you do this. This meal takes several hours to prepare and cook even with help. Totally worth it as you will all be famished from the delicious smells emanating from the stove top. You will want to start the cooking of the Do Piyaza first and then you can start cooking the dal and lastly the Aloo Gobi, If you use brown basmati rice, remember that takes an hour (you will need at least 2 large pots and 2 med sized pots)



Do Piyaza

Ingredients:

2 Tbsp organic extra virgin coconut oil
3 large onions (sliced)
2 tsp. ground cumin
1 tsp. ground fenugreek
1 tsp. tumeric powder
3 green chilies, chopped
2 1/2 lbs. lamb cut into cubes
2 cups water
1 tsp garam masala

Directions:

1. Heat the oil in a heavy pan over high heat, add the onions and fry until soft (2 minutes)
Remove 1/2 the onions from the pan and reserve
add the spices and fry for a few more minutes

2. Add the chilies and meat and fry until meat is brown
Add approximately 2 cups of water and cook partially covered for 1 hour or until meat is tender

3. Add the reserved onion and the garam masala and simmer for 5 minutes or until curry is fairly thick


Lentil Dal

Ingredients:

6 tablespoons organic extra virgin coconut oil
2 large onions, chopped fine
100g fresh ginger , grated
2 garlic cloves, finely chopped or pressed
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground tumeric
3 cardammom pods
4 cloves
1 tsp fresh ground black pepper
1/4 tsp ground nutmeg
1.25 L gluten free chicken stock
450g red lentils, rinsed well
2 grated apples
salt to taste
lemon juice to taste

Directions:


1. Cook the onion, ginger, cardamom pods and cloves in the oil for 5 minutes without browning. Add garlic, ginger and ground spices. Cook for 1 minute while stirring. add the stock, grated apples and lentils and simmer with lid on for 20-30 minutes until liquid is mostly absorbed. take lid off towards the end if you need to lose some liquid. add the lemon juice just before serving.

Aloo Gobi

Ingredients:

2 cups Cauliflower, cut into florets
1 large sweet potato, cubed
1 large onion, chopped fine
1 cup canned crushed tomatoes
2 garlic pods, 1 tsp ginger minced and mixed into paste
1/2 tsp Chili powder
1/4 tsp Tumeric powder
1 tbsp coriander powder
2 tsp Cumin powder
1 tsp curry masala
1 tbsp organic extra virgin coconut oil
pinch of mustard seeds
salt to taste
1/2 cup frozen peas (optional)

Directions:

1. Cook the sweet potato covered in just about 1 cup water until semi-done (insert a fork and it should barely be able to come out). this should take 5 or 6 minutes.
add the cauliflower to the potatoes and cover again, adding a little more water if required along with tumeric powder. cook until the cauliflower is just tender and not too mushy.
set this aside

2. Heat oil in a heavy bottomed pan (pot) and temper the mustard seeds. as soon as they start to pop, add the chopped onions and saute until the ends turn brown (5 minutes or so)
add the ginger-garlic paste and saute for another 30 seconds
add the chill, cumin, coriander and curry masala. fry another minute until the masala turns brown.
reduce the fire and pour the crushed tomatoes in and mix well. add salt. cook for 5 minutes until the oil separates and there is a thick paste of masala, onions and tomatoes.

3. Add the cooked potato-cauliflower pieces and blend well. adjust salt if needed. (you can add some frozen peas at this time if you like) cook until the curry becomes dry and the gravy just about covers the potato-cauliflower mixture.

Serve with brown basmati rice.

the Dal keeps very nicely in the freezer! the Do Piyaza matures wonderfully as well. and you can freeze it for months if you like