Author: lukephillaryh

Baka’s Palačinke

On By lukephillaryhIn Luke's Dishes2 Comments
Crepes Croatian food nutella
Luke demonstrating perfect palachinka form

I am a proud half-Croatian, which means even though I can’t speak a full sentence, I can still root for the soccer team and visit family on the beautiful Dalmatian coast. One of the biggest treats of growing up with a Croatian mother was the occasional palachinka (known as crepes to most) breakfast. This recipe comes from my grandmother, “Baka” in Croatian, who happened to celebrate her 85th birthday earlier this week. Baka’s recipe calls for seltzer or club soda, which gives the palachinka a perforated appearance. As I demonstrate above, the key technique for palachinka making is a tight roll and an even sprinkling of powdered sugar. Jam and nutella make the perfect filling for this classic Croatian breakfast.

Ingredients:

  • 1 cup flour
  • Pinch of salt
  • 1 TBS sugar
  • 1 1/4cup milk
  • 2 eggs
  • Dash of vanilla extract
  • 1/4 cup seltzer
  • 1/4 cup canola oil for pan/skillet

Directions:

  1. In a medium sized bowl, mix the dry ingredients. flour, salt, and sugar. In a separate bowl, whisk together the eggs, milk, and vanilla extract.
  2. Whisk the wet mixture with the dry ingredients, being sure to add slowly or in couple of batches. After fully incorporated add the seltzer. It is important that it be added last! The palachinka batter should have the texture of melted ice cream. If it does not, adjust with extra milk or flour. You can refrigerate for 30 minutes and up to 24 hours or start cooking right away. A crepe pan is ideal for cooking, but a small skillet will also do.
  3. Heat the pan to medium-high and add about a teaspoon of oil. Swirl the oil around the pan.
  4. Lift the pan off the flame and pour about 1/4-1/3 cup of the batter to the center of the pan. Swirl the batter around until it covers the pan evenly. Cook on one side for 2 minutes and then flip with a silicone spatula or spoon (wooden spoon works well too, just don’t use anything with sharp edges!) and cook on the other side for 45 seconds to 1 minute.

Important note! Cooking time will get shorter and shorter as you go because the pan will get hotter. Adjust accordingly. Check out these visuals to study up on the swirling and flipping technique.

Serve with a variety of jams and ideally Nutella. Sprinkle some powdered sugar on top for a little flair and extra sweetness.

Details: Makes 8-10 crepes.

Savory Cauliflower Cake

On By lukephillaryhIn VeggieLeave a comment
Cauliflower Cake Ottolenghi recipe
Aesthetically impressive and delicious

A photo of this recipe graces the back cover of Ottolenghi’s Plenty More. Conclusively, it must be one of the cookbook’s greatest hits. It is certainly one of the most photogenic. With its’ complementary color schema, poppin’ purple onion rings, herb freckled surface, it’s nearly modelesque. Instagram undoubtedly crosses one’s mind when admiring this cake. And, as it turns out, of the recipes in Ottolenghi’s all veggie Plenty More this cauliflower cake is a unique, flavorful, and versatile option. Looks good and tastes good too! It is spongey from the eggs, but not at all similar to a quiche or frittata. The rosemary and parmesan add a savoriness which is balanced with a little sweetness from the fresh basil. And the cauliflower creates a wonderful texture and density.

This cake can serve as the main dish of any meal. We enjoyed a slice for dinner with a green salad and some cheese. And to avoid any stressing as Ottolenghi recipes often have a difficult twist, we simplified this recipe a little bit. You can find the original on The Kitchn.

Ingredients:

  • 1 small cauliflower, leaves removed, broken in to 1 1/4 inch florets (about 4 cups)
  • 1 medium red onion, peeled
  • 5 TBS olive oil
  • 1 tsp finely chopped rosemary
  • 7 large eggs
  • 1/2 cup fresh basil, chopped
  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1/3 tsp turmeric
  • 1 1/2 cups fresh grated parmesan
  • salt & pepper ~ to taste

Directions:

  1. Preheat oven to 400°F.
  2. Place cauliflower florets in a medium saucepan, cover with water, and add 1 tsp salt. Bring water to a boil and then simmer for about 15 minutes, until florets are soft. You’ll want the florets to break when pressed with a spoon. Drain and set aside in a colander to dry.
  3. Cut about 1/3 of the red onion into thin round slices, each 1/4 inch thick and set aside. Coarsely chop the remainder of the onion and place it in a small pan with 5 TBS oil and rosemary. Cook for ten minutes over medium heat until soft, stirring to ensure onions don’t stick or burn. Remove from heat and set aside to cool.
  4. Once cool, transfer onion to a large bowl. Add the eggs and basil, whisk well, and then add flour, baking soda, turmeric, parm, 1 tsp salt, and plenty of freshly ground pepper. Whisk until smooth, but be mindful. This cake does not need lots of whisking. Add cauliflower, incorporating into the batter with a wooden spoon. Try not to break up florets too much, unless you have some larger guys like we did. You don’t want cauliflower popping out too much from your cake batter.
  5. Line the base and sides of a 9 1/2 inch springform cake pan with parchment paper. Or, if you don’t have a springform pan, use a 9 inch round cake pan instead, lined with parchment paper. Make sure paper comes up the sides to easily remove the cake. Pour the cauliflower mixture into the pan, spreading it evenly, and arrange reserved onion rings on top. Place in the center of the oven and bake for 45 minutes, until golden brown and set. A knife inserted into the center of the cake should come out clean.
  6. Remove from oven and let sit for 15-20 minutes before serving. Serve just warm.

Details: Serves 4 to 6. Perfect for morning after leftovers.

Kung Pao Chicken (宫保鸡丁)

On By lukephillaryhIn ExoticLeave a comment
kung pao chicken homemade recipe
Better than Golden Dragon or Chinese Wok

This meal is an ode to the 4 semesters of Mandarin I suffered through in college. Hillary took Mandarin in high school and triumphantly (miraculously) tested out of our college’s language requirement…I wasn’t so fortunate. Like my Zhongwen skills, this Kung Pao is good enough to get by and occasionally impress someone. But unlike those torturous Mandarin classes, it’s way easier to comprehend and cook up. While most of the ingredients can easily be picked up at your local supermarket, we definitely recommend taking a trip to an Asian grocery store. You’ll be able to get cheap chili and sesame oil, chili-garlic sauce, and enough Chinese Rice Wine to last you until 2020. And now that your kitchen cabinet is full of these ingredients, you can attempt a more advanced dish, like fried or steamed dumplings. In the meantime, this Kung Pao Chicken will be the perfect dish for a weekday dinner.

Ingredients:

  • 2-3 Boneless, Skinless Chicken Breasts

Marinade:

  • 1 TBS soy sauce
  • 1 TBS Chinese rice wine
  • 2 tsp sesame oil
  • 2 tsp chili oil
  • 1 tsp sambal oelek
  • 2 tsp corn starch

Sauce:

  • 2 TBS + 1 tsp soy sauce
  • 1 TBS + 1 tsp Chinese rice wine
  • 2 tsp sugar
  • 1 tsp chili oil
  • 1 tsp sambal oelek
  • 1 tsp corn starch

Other:

  • 1 onion, finely chopped
  • 1 red pepper, finely chopped
  • 1 tomato, chopped
  • 3 cloves garlic, minced
  • 4 TBS vegetable or canola oil
  • 6 dried chili peppers or 1 TBS of red chili flakes
  • 1/2 chopped peanuts (I don’t use, but you can)
  • 2 scallions, chopped for garnish

Directions:

  1. Cut chicken breasts into 1 inch cubes. Make the marinade, adding the corn starch last. Place chicken cubes into a plastic bag or container and pour marinade over. Refrigerate for 20-30 minutes. While chicken is marinating, make the sauce and chop the vegetables.
  2. Once chicken is finished marinating, heat your wok, cast iron pan, or skillet to medium-high heat. Add 2 TBS of oil and then drop the chicken in.
  3. Stir-fry the chicken until it’s about 80% cooked (3 minutes), set aside.
  4. Add the remaining 2 TBS oil and then add the garlic and chili peppers, cooking for 1 minute. Then add the onion, red pepper, tomato. Stir-fry until soft, about 5 minutes.
  5. Pour in the sauce, bring to a boil, and then add the chicken. Stir-fry everything for 3-4 minutes more adding in the peanuts during this time.
  6. The tomato will have cut the spice quite a bit and added some extra liquid, so feel free to drop a couple teaspoons of  chili oil and sesame oil in while you’re stir-frying.
  7. Serve in a bowl on top of white rice and garnish with chopped scallion. Add chili oil for extra heat.

Details: Serves 4. Makes great lunch leftovers.

To print the recipe, click here: Luke’s Kung Pao

Seriously Good Ragù

On By lukephillaryhIn Classico1 Comment
Ragu Sausage Winter New York
The  perfect pasta dinner

Two weeks ago, when Winter Storm Jonas wreaked snowy havoc on New York, Luke and I ventured into the frozen tundra. Trekking in our not so appropriate snow gear through the streets of Brooklyn, we worked up a serious appetite. Our chilled limbs craved a warm, comforting meal. Something that required simmering, included carbs, and plenty of cheese. Pasta was the obvious answer. But we wanted something special to mark this momentous weather occasion. This ragù, adapted from the always trustworthy NYT, perfectly fit our needs. It is the ultimate Saturday night let’s just chill inside and watch a movie meal. And though your plans may be low-key, prepare to be mind-blown by this ragù. That is not hyperbole!! It is ideal for dinner, lunch leftovers, or at around 3am, after you’ve had too much red wine and find yourself in a drunken, hungry stupor.

Ingredients:

  • 1 lb spicy Italian sausage
  • Extra virgin olive oil
  • 1 large onion, minced
  • 2-3 medium sized carrots, peeled and minced
  • 3 celery stalks, minced
  • 1/3 cup parsley, minced + extra for garnish
  • 3 cloves garlic, minced
  • 1 28-ounce can whole tomatoes (San Marzano are best!) + juice
  • 1 tsp thyme
  • 2 tsp oregano
  • 3 TBS tomato paste + 1 cup hot water
  • salt & pepper
  • 1 lb tubular pasta – rigatoni, penne, cavatappi, etc.
  • plenty of fresh grated parm!

Directions:

  1. With the tip of your knife, slit open sausage casings. Crumble meat into a heavy pot or skillet (Dutch oven, cast iron pan both work very well) and set over medium-low heat. If the meat is not rendering enough fat to coat the bottom of the pan, add some olive oil. Saute, breaking up any large chunks, until the meat has turned opaque (not yet brown!).  Should take about 5 minutes.
  2. Add the onion, carrots, celery, parsley, and garlic and stir. Drizzle some more oil if the pan seems dry. Cook over very low heat, stirring often, until the vegetables have begun to caramelize in the fat and the meat is a nice deep brown. This could take up to 40 minutes! Just stir occasionally, make sure nothing is sticking to the pan, and let the flavors develop. You will taste the difference!
  3. Add tomatoes and their juices. Break up the tomatoes by squeezing them into the pan with your hands or crushing with a spoon. Raise heat to medium-high and bring to a simmer. Once simmering, lower heat and add thyme and oregano. Simmer, uncovered, until thickened and pan is almost dry, about 20-25 minutes.
  4. About midway through this simmer, bring a large pot of salted water to a boil for your pasta. Boil pasta until al dente.
  5. At the end of the simmering, mix tomato paste in 1 cup hot water. Add to pan and reduce heat to very low. Cook for about ten minutes more.
  6. Ideally, your pasta is finished right around the same time as your ragù! If sauce seems thick, you can add in a little pasta water. You can mix the hot pasta directly with the ragù or plate individually (we prefer the latter, allows everyone to decide on their pasta to ragù ratio). Serve with lots of freshly grated parm and some parsley!

Details: Serves about 4. You’re gonna want a big portion.

To print the recipe, click here: Sausage Ragù

Sweeeeeeet Cornbread

On By lukephillaryhIn Classico2 Comments
Cast iron cornbread sweet
A cast iron must

In the everlasting battle of North vs. South, we’re fighting for the Union when it comes to cornbread. After a few tries, we have finally mastered this sweet, crispy, comforting Northern-style cornbread. All it took was a simple switch from cake pan to cast iron (duh). While our cornbread does come from north of the Mason-Dixon line, it’s still the perfect side to our favorite southern dishes like Brunswick Stew and Texas Chili.

True southerners may call us soft, but we’re sure this sweeeeeet cornbread will make a Yankee out of anyone.

Ingredients:

  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1/4 cup brown sugar + 1/4 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup sour cream
  • 1/2 cup buttermilk
  • 2 eggs
  • 3 TBS unsalted butter, melted and cooled slightly + 1 TBS butter (or even better: bacon fat) for the cast iron
  • 2 TBS canola oil
  • 1 cup sweet corn (we use frozen, a bit defrosted)
  • 1 TBS sugar + 1 tsp ground cinnamon

Directions:

  1. Preheat oven to 425°F and place a 10″ cast iron in the oven.
  2. In a medium bowl, whisk together cornmeal, flour, sugars, baking powder, salt, and baking soda. In a separate bowl, whisk together sour cream, buttermilk, eggs, butter, and canola oil.
  3. Pour the wet ingredients into the dry and whisk together until combined.  Add corn and mix in just until incorporated.
  4. Remove the cast iron from the oven (use pot holders!).  Place 1 TBS of butter (or lard) into the cast iron and swirl around to melt and coat the pan. Pour in cornbread batter, sprinkle cinnamon sugar evenly on the top, and place in the oven. Bake for 20 minutes, or until skewer inserted into the cornbread comes out clean.  Let cool for 5-10 minutes before cutting in to enjoy!

To print the recipe, click here: Sweet Cornbread

Sweet Potato + Butternut Squash Soup with Za’atar Oil

On By lukephillaryhIn VeggieLeave a comment
sweet potato and butternut squash soup with za'atar oil
~ Gettin fancy with that za’atar oil ~

Luke and I were recently gifted two Ottolenghi cookbooks (Nopi, The Cookbook and Plenty More). Admittedly, we’re a little late to the Ottolenghi party, but we’re trying to catch up. With the master chef in mind and our two new cookbooks supplying ample inspiration, we bought a giant pack of za’atar. Giant because we couldn’t find anything smaller than a 16 oz bag at the Middle Eastern grocery store and also because we figured we’d be whipping out za’atar filled Ottolenghi recipes on the daily. As it turns out we still have some catching up to do (Ottolenghi recipes are hard!!). Sooo…this is not an Ottolenghi recipe (it’s actually adapted from Tara Parker-Pope’s on NYT) and it uses a very minimal amount of za’atar, but it is a simple and delicious soup, with just a lil’ exotic touch. The savory za’atar oil nicely balances the sweetness of the soup and the feta adds a salty zing. We recommend serving with a winter-y salad and thick crusty toasts (or, maybe za’atar flatbread?!). Makes a very comforting meal on a chilly winter night.

Ingredients:

  • 1/4 cup olive oil + 2 TBS
  • 2 TBS za’atar
  • 2 TBS butter
  • 1 onion, diced
  • 2 medium sized carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 leek, white part only, peeled and diced
  • 2-3 sweet potatoes, peeled and cut into 1-inch cubes
  • approx. 1/4 of a butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 4 cups chicken or vegetable stock
  • 4 cups water
  • salt + pepper, to taste
  • 1/4 cup feta cheese, crumbled

Directions:

  1. Za’atar oil: In a small skillet, combine 1/4 cup olive oil and za’atar. Cook over medium heat until hot and fragrant, but be careful not to burn (1-2 minutes).  Pour into a small bowl and set aside to cool.  Should sit for an hour or so for flavors to infuse.
  2. In a large pot, heat butter and remaining olive oil over medium high heat. When butter has melted and is shimmery, add the onions, carrot, celery, and leek.  Lower heat a bit and cook until slightly caramelized, 8-10 minutes, stirring frequently.  Add more oil if necessary to avoid onions sticking to the pot.  Add the sweet potato and butternut squash cubes and sauté for 1-2 minutes more. Add the water and stock and bring to a boil, then lower to simmer.  Simmer for 30 minutes or until sweet potato and squash are completely soft.
  3. Puree the soup in a blender or with an immersion blender. Add salt and pepper to your liking. Ladle the soup into bowls, crumble some feta on top, and drizzle on za’atar oil.

Details: Serves 6-8. A great soup to freeze and reheat later!

To print the recipe, click here: Sweet Potato Butternut Squash Soup + Za’atar Oil

 

¡Salsa Verde Chilaquiles!

On By lukephillaryhIn Hillary's Dishes1 Comment
Chilaquiles with salsa verde recipe
It’s pronounced chil-a-QUILES

Shout out to Caesar at Candela’s on the Bay in Coronado, California! Whenever I’m home in San Diego, my family visits Caesar for Sunday brunch and we all order the Salsa Verde Chilaquiles. They are the bomb! The deliciousness of chilaquiles was reaffirmed by Gilmore Girls Season 7 Episode 20.  Caesar of Luke’s Diner fixes up some chilaquiles for a breakfast special and they are wildly popular. To the Caesars around the world promoting chilaquiles: keep doing your thing. Because this dish deserves to be on every restaurant’s brunch menu!

Our version is a combination of two recipes, the first you can find on Spoon Fork Bacon and the second is a from our trusted friends at NYT Food.  Chilaquiles are very versatile! Feel free to swap green salsa for red, add some chorizo or shredded chicken, mix in the eggs rather than fry on top, eat for breakfast, lunch, or dinner – whatever your heart desires!

Ingredients:

  • 2 TBS olive oil
  • 1 onion, quartered and thinly sliced
  • 1 jalapeño, finely chopped
  • 2 garlic cloves, minced
  • 2 cups salsa verde (green salsa), homemade or store bought
  • 1 1/2 cups chicken or vegetable broth
  • salt & pepper
  • 3-5 handfuls of thick, authentic tortilla chips
  • 4-5 eggs
  • queso fresco (or feta), radishes, fresh chopped cilantro for garnish

Directions:

  1. Preheat oven to 375ºF.
  2. Heat oil in a heavy bottom skillet (cast iron pan!) over medium-high heat.  Add onions and saute, stirring frequently, until tender (5-8 minutes).  Add a little salt, garlic, and jalapeño.  Cook for 1-2 minutes more.
  3. Add the salsa and broth and stir together. Bring mixture to a boil. Once boiling, add tortilla chips, one handful at a time.  Allow chips to soak up the liquid before adding more.  You may need to gently press the chips into the liquid mixture.  Don’t skimp on chips! Otherwise you’ll have a soggy mixture. Season with salt and pepper.
  4. Crack eggs directly on top of mixture and then transfer to the oven.  Bake 8-10 minutes until eggs have set, but are still a bit gooey.
  5. Garnish!!

Details: Serves 4-6.

To print the recipe, click here: Chilaquiles

 

Choco Chip COOKIES

On By lukephillaryhIn ClassicoLeave a comment
Chocolate Chip Cookies milk
Milk, a critical accompaniment

Luke and I received a very exciting gift this past Christmas: a Cuisinart 5-Speed Handheld Mixer. Faaaaancy! (Hint hint: we’re being a wee bit sarcastic). But actually, this new mixer has added some much needed power to our baking. And though I’m missing the arm workout I would get from whisking together the butter and sugars (those calories I burned justified an extra cookie) the ease of our handheld mixer gives us an excuse to make choco chip cookies on an even more frequent basis.

We’ve tested many choco chip cookie recipes through the years and this one crafted by baking queen Christina Tosi has become our go-to. After eating a stack of these tasty cookies, you’ll be seriously satisfied.

Ingredients:

  • 2 sticks unsalted butter (1 cup), softened
  • 1/2 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 large egg
  • splash of milk (preferably whole, buttermilk and half n’ half work well too)
  • 2 tsp vanilla extract
  • 1 3/4 cup flour
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 2 TBS non-fat milk powder (optional)
  • 2 cups choco chips (a mix of chips and chunks is always good)

Directions:

  1. Preheat oven to 325ºF.
  2. Combine butter and sugars.  Mix vigorously with a whisk or with a mixer for 1-2 minutes.
  3. Add egg, vanilla, and splash of milk.  Mix on high for 2-3 minutes, until the dough becomes pale and fluffy.
  4. Add flour, baking soda, baking powder, salt, and milk powder.  Mix thoroughly, then add the chocolate chips, mixing them into the dough with a wooden spoon.
  5. Place similarly sized scoops of cookie dough on a baking sheet.  Pop em in the oven and bake for 11-13 minutes. You want golden brown edges.

Enjoy with a big glass of milk, hot cup of coffee or mug of tea ♥

Tip: Many pros recommend chilling cookie dough overnight before baking.  Luke and I are not the most patient people (but who is when it comes to choco chip cookies?!). We typically make a batch and then chill the remaining dough.  Verdict: the chilled dough does yield more evenly baked cookies. But no judgement if you scoff at this overnight chilling advice.  We agree, choco chip cookies should be baked stat!

To print the recipe, click here: Choco Chip Cookies

My Momma’s Brunswick Stew

On By lukephillaryhIn Hillary's DishesLeave a comment
Brunswick stew recipe homemade
Stew-y Goodness

Growing up, my mother would make Brunswick Stew every Halloween. But, to my childhood self Brunswick Stew was known as Witches Brew and it was a delicious, incomparable concoction my mother created all on her own. One of my favorite meals, I remember it having a salty, sweet, tangy broth, chunks of moist chicken, and a well rounded mix of vegetables and legumes.  Every spoonful was chock-full of goodness. Recently, while browsing The Kitchn I came across a list of quintessential Southern recipes and BAM! Brunswick Stew made the list! I was unaware of the contention surrounding Brunswick Stew. I didn’t even know it was Southern dish! So I did some research, compared recipes, read up on the controversy, and finally called my mom. Because momma always knows best! This is the recipe she recited to me from memory and when Luke and I made it for the first time it was just as good as I remember.

Ingredients (to cook chicken):

  • 1 whole chicken, 3 1/2 – 4 lbs
  • 1 onion, quartered
  • 3-5 carrots (depending on size), cut into 2-inch pieces
  • 3 celery stalks, cut into 2-inch pieces
  • 1 TBS freshly ground black pepper
  • 2 TBS salt
  • 8 cups water (approximately)

Ingredients (for stew):

  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 TBS olive oil
  • 28 oz can whole tomatoes
  • 5 cups chicken stock + 1 1/2 – 2 lbs shredded chicken (from above)
  • 1 large potato, peeled and cut into 1-inch pieces
  • 1 16 oz can green lima beans
  • 2 cups corn (we use frozen)
  • 1/4 cup ketchup
  • 1/4 cup BBQ sauce
  • 2 TBS brown sugar
  • 2 TBS Worcestershire sauce

Directions:

  1. Cook chicken: This should be done the night before serving or morning of.* Put whole chicken in a large soup pot and cover entirely with water.  Add onions, celery, carrots, and salt and pepper.  Bring to a boil and then immediately simmer over med-low heat for 1/2 hour.  Then cover, remove from heat, and let sit over night or all day (8-12 hours).
  2. Shred Chicken: Remove chicken from the pot and place in a dish.  Strain chicken stock and return to soup pot.  To shred chicken, just start pulling away skin and chunks of meat.  Don’t shred too finely! Aim for 2-3 inch pieces. And make sure to be thorough, cleaning the meat off the bones.  Discard skin and place chicken chunks in a separate dish. Cover chicken with a couple spoonfuls of stock to keep moist. Return the chicken bones to the soup pot with the stock.  Simmer stock with bones for 45 more minutes, reducing by 1-2 cups and boosting the flavor.  Then strain the stock again into a large bowl.
  3. Stew assembly: Heat olive oil in a large soup pot.  Add onions, cooking for 2-4 minutes, then garlic, cooking for 2 minutes more.  Add tomatoes, crushing with your hands or with a spoon as well as the tomato juices in the can.  Then literally add everything else all at once – 5 cups chicken stock you made (should have some still leftover), lima beans, corn, potatoes, ketchup, BBQ sauce, sugar, and Worcestershire sauce.  Bring to a boil, then add shredded chicken and then simmer for 45 minutes to 1 hour.You’ll have so much stew!! 3-4 quarts. Serve with cornbread. Makes ahhhmazing leftovers.

You’ll have so much stew!! 3-4 quarts. Serve with cornbread (see our recipe here!!). Makes ahhhmazing leftovers.

*Note 1: If you’d like, you can source 1 1/2 – 2 lbs shredded chicken elsewhere (for example: supermarket rotisserie chicken) and skip this step entirely.  You’ll also need to source five cups chicken stock.

To print the recipe, click here: Brunswick Stew

Comforting, Simple Chicken Curry

On By lukephillaryhIn ExoticLeave a comment
chicken curry simple Meera Sodha recipe
Curry – get in mah belly!

Luke and I have many cooking aspirations of varying attainability. Bake our own bread (very attainable),  reattempt to cook coq au vin (somewhat attainable), start a goat farm  and make our own chèvre (less attainable).  Another farfetched dream of mine: starting a chain of Indian buffet restaurants.  Because what is better than endless chicken tikka masala, saag paneer, and samosas, all for $12.95?? In hopes of achieving this goal, Luke and I have been trying to master more Indian-ish recipes.  Some may challenge the authenticity of this curry recipe (see our Chickpea + Spinach “Curry” for another possibly questionable recipe).  But authentic or not, it is undeniably delicious and very easy to make, so long as you stock up on just a few essential Indian spices: cumin, turmeric, and garam masala (we also recommend investing in some paprika).

And if you’re interested in exploring more Indian recipes, check out Meera Sodha’s new cookbook Made in India, the source for this very comforting chicken curry.

Ingredients:

  • 2 TBS unsalted butter
  • 1 TBS neutral oil (ex. canola oil)
  • 1 tsp cumin seeds (or panch puran)
  • 2 cinnamon sticks
  • 2 large onions, finely chopped
  • 1 2.5 inch piece ginger, peeled and grated or minced
  • 2 jalapeño peppers, stemmed, seeded, and finely chopped
  • 6 garlic cloves, peeled and crushed
  • pinch of salt
  • 1 cup pureed tomatoes
  • 2 TBS tomato paste
  • 1 1/2 tsp cumin
  • 1/2 tsp tumeric
  • 3 TBS whole milk yogurt
  • 1 3/4 – 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tsp garam masala
  • cayenne pepper, to taste

Directions

  1. Melt the butter in the oil in a large dutch over over medium heat.  When hot and shimmering, add the cumin seeds (or panch puran) and cinnamon sticks.  Cooking for 1-2 minutes, stirring often, then add onions.  Cook for about 15 minutes, until golden.
  2. Meanwhile, mash garlic, ginger, and jalapeños into a paste in a mortar and pestle, with a pinch of salt.* You can also do this with a knife on a cutting board.
  3. Add the paste to the onions and cook for 2 minutes or so.  Then pour in the pureed tomatoes and stir.  Add tomato paste, cumin, turmeric, and another pinch of salt (you can also add 1-2 tsp sugar for a little sweetness).  Stir to combine.
  4. Add the yogurt to the mixture, 1 TBS at a time, stirring in with a wooden spoon.  Let the mixture bubble and then add the chicken.  Lower heat, put the lid on and allow the curry to cook gently for about 30 minutes, until chicken is good through.  Add garam masala and cayenne pepper.

You can serve this curry with additional yogurt, naan, and/or basmati rice.  As lovers of samosas, we never pass up an excuse to get a couple from our Indian takeout place!  Always a tasty addition.

Details: Serves 4.

*Note 1: Safety advised when mashing up the garlic, ginger, and jalapeños! Click here for safety gear suggestions.

To print the recipe, click here: Comforting Chicken Curry