Ingredients:
Chicken Marinade:
• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1/4 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 3 boneless skinless chicken breasts, cut into bite-size pieces
Curry Sauce:
• 1 tablespoon butter
• 1 clove garlic, minced
• 1/2 jalapeno pepper, finely chopped with seeds removed
• 2 teaspoons ground cumin
• 1 teaspoons paprika
• 1 teaspoons salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream (for low-fat version use milk but this will change the consistency of the curry).
• 1/4 cup chopped fresh cilantro
Directions
1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Grill Chicken with yogurt marinade until almost done.
3. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. Serve over rice.
Showing posts with label Indian Dinner. Show all posts
Showing posts with label Indian Dinner. Show all posts
Thursday, July 21, 2011
Whole Wheat Tortillas
Ingredients
• 1 cup unbleached white (or all-purpose) flour
• 4 cups whole wheat flour
• 1/2 cup coconut oil
• 2 teaspoons salt
• 1 1/2 cups boiling water
• flour for rolling, if needed.
Directions
1. *In a large bowl, stir together 1 cup white flour, the whole wheat flour, and salt. Rub in the coconut oil by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
2. Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours. (Since we used Coconut Oil instead of lard, it helps to wet your hands a little when rolling the balls, they stick together better that way)
3. Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. (medium high heat) ** Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.
*We followed this pretty closely, but 1/2ed it and didn't need any extra flour. In fact, our dough balls came out dry and we needed to wet our hands to roll them. That worked out great.
** If you don't have a cast iron pan, lightly oiling the pan with olive oil on a paper towel will help the texture. They'll be more pliable.
These also make great chips if you cut them up and stick them under the broiler for a bit.
Also, to make into naan bread, just don't roll them out as much...
• 1 cup unbleached white (or all-purpose) flour
• 4 cups whole wheat flour
• 1/2 cup coconut oil
• 2 teaspoons salt
• 1 1/2 cups boiling water
• flour for rolling, if needed.
Directions
1. *In a large bowl, stir together 1 cup white flour, the whole wheat flour, and salt. Rub in the coconut oil by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
2. Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours. (Since we used Coconut Oil instead of lard, it helps to wet your hands a little when rolling the balls, they stick together better that way)
3. Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. (medium high heat) ** Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.
*We followed this pretty closely, but 1/2ed it and didn't need any extra flour. In fact, our dough balls came out dry and we needed to wet our hands to roll them. That worked out great.
** If you don't have a cast iron pan, lightly oiling the pan with olive oil on a paper towel will help the texture. They'll be more pliable.
These also make great chips if you cut them up and stick them under the broiler for a bit.
Also, to make into naan bread, just don't roll them out as much...
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