Chicken Curry-Indian style

 a straight up Chicken Curry recipe.  my go-to sauce when i want something rich, warm and spicy.  i don't know how 'authentic' it is, being that Newport Beach is not the mecca of Indian cuisine...and i have not yet been to India, but it does the deal when craving something with a good deep garam masala curry flavor, not that boring yellow curry that i grew up with.  i do have another great curry recipe, but this one is so easy with no frills, no creamy coconut or yogurt sauce...just good curry.

the chicken is tender, the curry sauce is tasty, it's easy to throw together and it freezes well for reheating. i've made it quite a few times and always change up a little something, but i finally wrote down the basics.  you could easily add a little coconut milk or some plain Greek yogurt if you wanted to make it a creamy style curry.

 i'm not big on carbs so i usually serve this with some steamed cauliflower, but this would be a fabulous main dish over some basmati rice, cous cous or maybe wrapped up in some naan...even a soft flour tortilla or some pasta if you're feelin' like some fusion.

NOTE...i've made this with extra firm tofu as well.  one time i cubed and sauteed the tofu in a little olive oil before adding to the curry mixture.  the second time i just added it in cubed.  always drain and press your tofu before using so it will absorb all the flavors.  i just finished some that i had frozen and it was delicious...not quite as saucy but still very flavorful and didn't separate as some sauces might.

CHICKEN CURRY... INDIAN STYLE

2-3 Tbsp olive oil

1 large onion, diced

1 clove garlic, small dice

1-2 jalapeno, small dice (remove seeds if you can't handle the heat)

1 Tbsp grated ginger

1 1/4 lbs skinned boneless chicken thighs cut into large bite size.

2 cups chicken stock.  homemade or low sodium

1 Tbsp Madras curry

2 Tbsp Garam Masala curry

1 tsp Mexican chili powder (use your discretion)

zest from 1/2 lemon

a squeeze of lemon juice, more or less to taste

cilantro or parsley for garnish

salt and pepper to taste

saute onion, garlic, jalapeno and ginger in olive oil until onion is just translucent

add spices, stir in for 2-3 minutes to wake up the spices...until fragrant

add chicken and stir

add broth and incorporate all

let simmer until chicken is cooked through

curry sauce should thicken a bit.

add a bit of zest and a squeeze of lemon

taste for seasoning.  probably needs salt at this point

zest lemon and sprinkle parsley/cilantro over and serve.

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Tamale Fusion...A savory and sweet success.

TAMALES  TAMALES   TAMALES...

'tis the season for TAMALES

fist time out of the gates with the tamales and i think i did alright..

maybe i bit off more than i could chew, but i made 3 different tamales... shredded Asian duck with lightly sauteed Comice pears in tarragon...then i made some with pulled pork smothered in Mexican Red Sauce (Red Sauce Recipe found here), Hatch Chilis and queso fresco...then to round out the trio i made sweet tamales with apples and sultana raisins sauteed in butter, brown sugar and cinnamon and topped with toasted pecans...WHEW that's a mouth full.  i'm tired just thinking about it.  they were all fabulous.

there really is nothing like a fresh tamale right out of the steamer.  i can't remember the last time i had one, but it was probably packaged or frozen or brought home and reheated.

once a year at this time our good long time friend, Lupe,  brings us "REAL" authentic Mexican Tamales...and i say real because she was born in Mexico and her mother taught her how her mother taught her and so on and so on...

below is a quick photo of the loot that Lupe brought to us on Saturday night...

i must state that Lupe's Tamales ROCK !...experience definitely shows in flavors and texture.

  

making them yourself is so rewarding and like i said...fresh from the steamer these tight little packages are unbelievably delicious.  it really isn't rocket science (when you take a few short cuts like i did) and they ARE a little labor intensive and tedious....BUT well worth the effort.

above is the shredded Asian Duck.

if you would like to know how i prepared the duck meat please refer to an earlier post i did on Asian style Duck Rillettes...just go as far as shredding the duck to bite size pieces.  i sauteed the Comice pear with a little butter, brown sugar and dried tarragon...then added fresh tarragon before wrapping.  this needed a little sauce to go with it.  my first thought was Sriracha (Asian HOT sauce)...but i think i could have been more creative.

above is the sweet tamale filled with 2 kinds of apples (Granny Smith and Yellow Delicious) sauteed in butter, brown sugar, cinnamon and nutmeg...with a few chopped toasted pecans.  i mixed a bit of sugar into the masa.  serve with whipped cream, ice cream or as i did with a little maple syrup for breakfast...YUMMM !

i have no real written recipe, BUT i do have...

A FEW GOOD HELPFUL HINTS AND SHORT CUTS...

from a first time tamale maker.

1.  buy prepared masa made for tamales.  find a real Mexican market or tortillaria near you.  i found mine at El Matate.  go in the morning, it's still warm in the bag.  now that's fresh.  try not to fall for anything pre-packaged.  the fresh will come in a big plastic bag and hopefully still warm, but definitely moist and mooshy.

2.  make your stuffing/filling the day before...or pull from your freezer like i did with the pulled pork and Mexican Red Sauce.  you don't want to do all this in one day...trust me, the tortilla assembly and cooking will be enough for one day.  i did, however, make the sweet tamale stuffing that day...quick and easy.  like making your favorite apple pie filling.

3.  if you can't deal with the corn husks, try wrapping them in parchment squares.  they aren't as cute and authentic, but it does the trick.  i think you can also purchase pre-cut tamale wrapping paper.  i would have bought a package had i known, but i'm glad i went with the husks on the first time out.

4.  when wrapping, make sure they are totally covered and your husks haven't split.  the filling WILL squish out during cooking.

5.  you can use string instead of corn husk strips to tie them up...this is not an easy task using the husk strips.

6.  if you don't have a proper tamale steamer, use your pasta strainer or vegetable steamer at the bottom of your stock pot.  i used a large vegetable steamer insert, as shown above, and had to lay my tamales flat instead of the traditional upright cooking method.

7.  you need to have them sit a coup[e inches from the bottom and not touch the water.

also...you need enough water to be able to steam for 1 hour.

8.  these can be wrapped ahead of time and cooked before serving.  they will take approximately 1 hour to steam.

9.  they keep well in the fridge for a quick meal and i suppose they can be frozen as well.

10.  reheat in the microwave wrapped in a damp paper or cloth towel to keep moist.

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Turkey Tails...Braised and Roasted

TURKEY TAILS...

it might be the last thing over the fence, but...

it's the best bite on the bird.

they're so delicious and so easy to prepare, but extremely hard to find more than one at a time...

and that ONE is usually attached to your Thanksgiving bird.

 back in Sept. '09 i posted about BBQ Turkey Tails...  well, i'm still eatin' tails and i thought i'd share this easy way to prepare them without going out in the cold and lighting the grill.  they're boiled, (or "braised" if ya want to get fancy) for a few hours while you're hanging around the house and roasted 'til they get plump, golden, sticky with glaze and absolutely unctuous !...i find this way they are even more succulent and delicious.  they are addicting...really.  i get all my friends and family to join the Turkey Tail Club.  some just can't wrap their head around the idea.  too bad, they aren't in the club!  some people are amazed and some are on the fence...no pun intended.  mostly it's just fun for me to watch the person, their reaction and see if they ask for another.

come on..you're a bit curious aren't you?...

i'm not kidding...if you can get a hold of some of these babies please try them.  the conversation alone is worth the small effort...besides you'll end up with some delicious broth if all else fails.

and they're CHEAP!!!

TURKEY TAILS...Braised (boiled) and Roasted

WHERE TO FIND THESE LITTLE NUGGETS???

 i'm lucky to have a store here in So. Cal called Gelson's that serves fresh roasted turkey everyday at the deli.  they, for some odd reason, keep the tails and package them up and put them up for grabs in the poultry section, about 6 per package runs about $1.50...i'm always curious...who the heck knows about these tails?  is there someone else out there that loves these things as much as i do?...if your market sells fresh roasted turkey, go ahead and ask what they do with the tails.  maybe some lucky guy in the back gets the best bite everyday...maybe he'll share.  otherwise, just ask your butcher where you might find some...if anything, both of you will get a good laugh out of it.

PREPARATION

short version...boil them in good flavorful stock for 3 hours, marinade for a few hours, then glaze and roast 'til sticky and golden brown.

more explicit directions...start these like you would any good stock or broth.  i'm always making stock with a roasted chicken carcass from Costco so i throw it all into the pot with a quartered large onion, a few celery stalks, a couple of carrots, 4-5 smashed garlic cloves, bay leaf, Mexican oregano, fresh rosemary sprig, a dash of cayenne, a tsp of cumin and some fresh ground pepper.  water to cover by an inch or 2...or better...throw in some homemade stock from the freezer or a can or 2 of store bought stock and water to cover.

NOTE...remember...your end product is not only the turkey tails but a delicious broth as well.

bring to a boil, then down to a slow simmer for about 3 hours.  check your liquid level a few time to make sure they are covered.

after about 3 hours, remove the tails from the pot.  strain your lovely broth and save for a rainy day.

NOTE...here's an odd thing.  sometimes there is a little feather membrane piece that is protruding from the top of the tail.  pull these out while they are warm...don't freak out.  there not always there and if they are it's 1 or 2 at most.

let the tails cool.  while cooling,  smother them in your favorite marinade/glaze.  the one i like best is by Soy-vay.  the Hoisin Garlic Sauce, but any tasty marinade/glaze will do.  you want them to rest and soak up the flavor.  anywhere from 1-3 hours is fine...i leave my in the fridge sometimes over night.

preheat oven to 370 F

place tails on aluminum covered (easy clean up) cookie sheet or roasting pan.  put in the oven and keep an eye on them.  you'll need to turn them and glaze them to get good and sticky.  time varies, but i have found about 30-40 minutes in total works well.

EATING A TURKEY TAIL

they not only look odd, but they ARE odd.  

this is one of those "GO FOR IT" instances where you just have to take in a huge bite to get the whole unctuous effect.  there's no nibbling here.  you need to bite the whole side off one side of the tail bone.  i wish i could demonstrate...it's kinda hard to explain.

another way to go is to remove each side off the bone with a knife, but still you must stick a whole side in your mouth...i promise you.

i'll stop now...geez, this is one of my longer posts.  i just get so excited about the strangest things.

so...ask yourself...

are you willing to join "THE TURKEY TAIL CLUB" ??? !!!

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Chicken Terrine with Bacon and Sun Dried Tomatoes

terrines are great. they usually come with some fancy name or some fancy ingredients, but alot of them are just a glorified cold meatloaf.  you can put just about anything in a terrine.  i made this one quite a while ago and forgot to post about it.  this was my first attempt at what i thought was going to be a big "challenge"...not so.  it was easy.  i just tend too make things more involved than necessary.  since this lovely specimen, i have made quite a few "Terrines"...a few weeks ago i made a "Trotter" Terrine with Roasted Chicken that i will be posting about soon..DELICIOUS! and i've made a few Pate De Campagnes that could be considered a type of terrine...also DELICIOUS !

you can fancy your terrine up for a party or you can simply slice it up for a snack or a packed lunch.  they keep very well because they're packed tight and don't contain any ingredients that spoil easily....great for sandwiches or paninis and a fabulous addition to any salad

photo above is my ultra professional gourmet-way of the pressing process...

no need for some fancy terrine press.  just a meatloaf pan, a piece of foil covered cardboard to fit inside and some heavy stuff that will weigh it down.  might look kinda funny sitting in the fridge and you have to make some room, but it doesn't take but a little while and it's well worth it.

since this was my first terrine i thought i'd go to the basics...that means google "easy terrine recipe"...

you'll never guess who popped up...and not just once....

BETTY CROCKER!

yes sir-ie...good old Betty C.

if your interested in trying out a terrine for the first time, i'd suggest this one.   it's safe, has no weird ingredients (like liver or other odd parts), it's easy and pretty much all done in your processor.  i added bacon so that was another step, but i always have bacon on hand...so should you. hee hee

CHICKEN TERRINE

with BACON AND SUNDRIED TOMATOES

adapted form Betty Crocker (original found HERE)

1/4 cup chopped parsley

1 1/2 lb. boneless skinless chicken breast halves

2 Tbsp chopped shallots

1 Tbsp fresh chopped thyme

1 Tbsp fresh chopped rosemary

1 Tbsp olive oil

1 tsp salt...maybe a little more

2 egg whites

5-6 slices cooked bacon cut into pieces

5-6 chopped sundries tomatoes...depends on the size

heat the oven to 350 F.  line the loaf pan, 8 1/2 x 4 1/2 inches, with aluminum foil.  sprinkle parsley in the bottom of the pan.

remove fat from chicken.  cut chicken into 1 inch pieces.  place chicken into food processor.  cover and process until coarsely ground.  add remaining ingredients except sun dried tomatoes and bacon.  cover and process until semi smooth or until your liking.  mix in sun dried tomatoes and bacon.  spread into pan

cover pan tightly with aluminum foil.  bake for 1 hour.

NOTE...i'm pretty sure i used the bain marie method

remove foil and bake for 20-30 minutes or until meat thermometer reads 180 F in the center.  cover and let stand for 1 hour.

pour out remaining liquid after it has cooled.  refrigerate for at least 3 hours.

NOTE...this is when i put the weights on and press it.  i don't know if this is totally necessary, but it ensures a nice tight loaf for better slicing..

when cooled invert and remove from pan and remove foil...VOILA...your "Terrine"

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Chicken Coconut Curry...Indian Style

INDIAN CHICKEN CURRY...

this is definitely a KILLER CURRY recipe.  i admit, i am a novice to Indian cooking and Indian foods, but this is a fabulous introduction to some delicious Indian style flavors and cuisine.  i think it's pretty darn easy, you just need the right spices.  from what i gather your choice of spice blend or Garam Masala is a key factor in the curry department.  i suppose most people think of "curry" as that yellow powder, but as i quickly found out there are many many different curries out there AND not all Garam Masalas are alike.  i would suggest buying your curries and or Garam Masala from somewhere authentic.  the first bottle i bought from a huge chain store wasn't even close to the stuff i bought at the Persian/Middle Eastern market.

anyway...if you're looking for some good belly warming curry, this is a great recipe to start with.  don't worry about the coconut milk being too strong.  the coconut milk does not make it taste "coco-nutty" as i thought it might...it just adds to the rich sauce.  it's all pretty simple, done in one pot/large skillet and my first try was a delicious winner.  i will definitely make this again and would be quite proud to bring this to a holiday potluck...oh, yeah, right...like i'm going to sooooo many potlucks lately.

INDIAN CHICKEN CURRY
found at Recipes.com submitted by Amanda Fetters

i adapted the recipe a little... where it calls for 3 Tbsp of "curry" i used 2 Tbsp of Garam Masala and 1 Tbsp of yellow curry
ALSO i used more ginger root, approx 1 Tbsp
AND 4 chicken breast halves.  approx 1.25 lbs

INGREDIENTS
3 Tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
3 Tbsp curry (2 Tbsp Garam Masala, 1 Tbsp yellow curry powder)
1 tsp cinnamon
1 tsp paprika
1 bay leaf
1/2 tsp fresh grated ginger root...i used more!
1/2 tsp white sugar
salt and pepper to taste

2 skinless, boneless chicken breast halves-cut into large bite size

1/2 tsp grated fresh ginger root
1 Tbsp tomato paste
1 cup plain yogurt...i used Greek non fat
3/4 cup coconut milk
1/2 lemon, juiced
1/2 tsp cayenne pepper.  optional more or less to taste

prepared rice and or some steamed vegetables go great with this.
photo is with steamed cauliflower and peas.

DIRECTIONS
heat olive oil in a skillet over med. heat.  saute onion 'till lightly browned.  stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt.  continue stirring for 2 min.  add chicken pieces, tomato paste, yogurt, and coconut milk.  bring to a boil, reduce heat and simmer for 20-25 min.

remove bay leaf, and stir in lemon juice and cayenne.  simmer for 5 more min.

serve with rice, indian breads, steamed vegetables or what ever you fancy.
i dug in with a big spoon!

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West African Chicken Stew

this is by far one of the most delicious recipes i have come across lately.  not only is it one of my new favorites, it's an instant winner with everyone else.  first thought for most is...chicken and peanut butter?  some "pansy palettes" are not so ready to try as others, BUT once they try that first curious bite...it's all over...

actually IT'S ALL GONE !!!

no kidding...my sister-in-law was here (for 24 hours) and i had a fresh batch in the fridge.  i didn't tell her what was in it, i just said it was interesting and "West African"... she was game for a bite...it was ALL GONE by the next morning.  my mother, the namesake of "pansy palette", couldn't keep her fork out of the pot.  now every time we come home from Cost-co with a roast chicken she asks if i would whip up "that yummy chicken pea-nutty thing"...i've even eaten it cold because i couldn't wait for it to be warmed...really you must try this one.

i came across this by luck.  i was on the hunt for some "lo-carb" recipes and found a great blog.

Kalyn's Kitchen.  she has some delicious lo-carb, lo-glycemic, South Beach friendly recipes...AND she introduced me to this wonderful WEST AFRICAN STEW.  (she adapted it from a recipe by  Tony Rosenfield with his 150 ways to use a roast chicken) 

i have copied the recipe for your convenience, but please visit her blog and get her info on this recipe and i'm sure you'll find other great guilt-free goodies.

West African Chicken and Peanut Stew with Chiles, Ginger, and Green Onions
(Makes 4-6 servings, recipe adapted from 150 Things to Make with Roast Chicken and 50 Ways to Roast It by Tony Rosenfield.)

1-2 T olive or canola oil (the recipe called for 2 T, but I think you could use less)
1/4 cup finely diced red onion (could also use regular onion)
1 T finely minced ginger root (I wouldn't use ginger from a jar for this dish)
2 tsp. finely minced jalapeno (I used pickled jalapenos which worked fine. Increase if you want it spicy.)
salt to taste (I used about 1/2 tsp. sea salt)
1 tsp. chile powder
1 cup chicken stock (chicken broth from a can is fine)
1/2 cup chunky peanut butter (use natural peanut butter without added sugar for South Beach Diet)
2 T tomato paste
1 T cider vinegar
3 cups diced, cooked chicken (use white meat or carefully remove fat from dark meat for South Beach Diet)
fresh ground black pepper to taste
3-4 green onions (scallions) thinly sliced

Finely chop the red onion, ginger, and jalapeno, and roughly chop the chicken. Heat oil in a heavy pan, add finely diced onion, ginger, and jalapenos, season with salt, and saute about 2 minutes. Add the chile powder, stir into other ingredients, and saute about 1 minute more.

Add chicken stock, peanut butter, tomato paste, and apple cider vinegar, stir, and bring to a slight boil. As soon as it starts to boil, lower heat to a very gentle simmer, add roughly chopped chicken, gently stir to combine, and let simmer 10-15 minutes. (Resist the urge to stir it very much, or the chicken will shred apart, which you don't want here.)

While mixture simmers, wash, dry, and slice green onions. After 10-15 minutes, gently stir again if the oil from the peanut butter has separated. Serve hot, with a generous handful of green onion slices on each serving.

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Confit Style Roast Duck Legs

yes...i'm still riding the DUCK TRAIN...

and still lovin' every bite of it. if you're game (pardon the pun...so so sorry..they just slip out and i can't help it) please do try some duck cookin'. i think you might find it interesting and a bit more flavorful than the ever popular ever so over used chicken. i am continuously looking for things that have just that little extra something. duck has that rich flavor that chicken sometimes lacks. i recently cooked some duck breasts (expensive, by the way) and i thought it tasted like a cross between a good filet mignon and a perfectly cooked chicken. sounds odd, but it was like a flying cow. the texture was meaty and the flavor was poultry. the leg and thigh are a rich dark meat that are equally as tasty, but not so expensive...2 leg/thighs run about $5.00 as opposed to 2 breasts costing around $18.00 smackers.

if you haven't tried duck, i suggest you do. i found a recipe that is fairly easy and the end result is a roasted confit-style duck, but with a fabulous crispy skin. the truth is...i've never had REAL duck confit, so i have nothing to compare it to. i must say that now after all the duck i have been making i DO have enough rendered duck fat to make a good confit. i've read that it takes a few days to do a proper job of it.

one of these days i'll get to the real deal, but for now this Easy Duck Confit recipe will do just fine.
this great recipe was found at Simple Recipes posted by Hank Shaw. many many thanks to Hank and his pals at Simple Recipes for introducing a quick Confit by making it sound so easy and SIMPLE.

EASY DUCK CONFIT

original recipe HERE

 Ingredients
Duck legs-thigh attached (at least one per person)
Salt...

duck fat.  not too much, but  have a little extra on hand for the size dish you are using and how many legs are cooking.

i also added fresh thyme to the salt rub and fresh tarragon, unpeeled garlic cloves and about 1/4 cup extra duck fat to the roasting dish as you can see in the photo above. i added the extra duck fat because my legs weren't snug in the dish and i though it would help in the confit-style cooking...not necessary if your legs are fatty (please don't take this out of context)...just use a dish that will fit the legs snug.

EDIT(10-29-2012)...from here on out i pretty much followed the method found at Simple Recipes.  it's an easy fun read so please check them out for their well thought out instructions.  

my additions were the thyme, tarragon, unpeeled garlic, extra duck fat....and i did not poke holes in the fatty duck skin...i gave it a few slashes with a sharp knife as you can see in the top photo.

make sure you save your duck fat.  mine was delicious after being infused with the herbs and garlic...i use it as "DUCK BUTTER"

PS...to those concerned.  my apologies for not following up on the "edit" 2 yrs ago as i should have...and again, many thanks for the great short-cut confit recipe.

You have read this article confit style / dinner / duck / fowl / game bird / garlic / roasted with the title fowl. You can bookmark this page URL https://caucasiancurry.blogspot.com/2010/11/confit-style-roast-duck-legs.html. Thanks!

WHOLE BOILED CHICKEN

BOILED CHICKEN ??? !!!...how completely boring you might say.

well, you wouldn't say that if you lived on my block while this baby was boilin'. the aromas alone were just right for the day...kinda gloomy, kinda Fall-ish, nuthin' goin' on, and mom didn't feel so great. so, what better than some good ol' Grandma style boiled chicken and clear yummy golden broth? all is right in the world when the house smells like Grandma's in the kitchen.

the trick to this beauty is to boil it whole...i mean whole...do not cut it up to fit the pot. get a pot that will fit the whole bird. i don't know why, but for some reason this will turn out the best "OLD SCHOOL BOILED CHICKEN" you've ever had. it's great right out of the pot, but with a few extra steps and a little patience you will have the best ever chicken for chicken salad and a RICH GOLDEN "GRANDMA" CHICKEN BROTH for some delicious stock or soup, like my Mega Chunky Veggie-C Soup...

Grandma's Whole Boiled Chicken

1 whole chicken

2 stalks celery

2 large carrots-unpeeled

1 med onion

4-5 cloves garlic

1 large box (24 oz.) low sodium chicken broth

wash your chicken inside and out. remove gizzards and extra bits...don't throw them out, they go in the pot as well.  put everything in a large stock pot...chicken should be breast side up... and add enough water to cover the chicken by about 2 inches. bring to a boil and then turn down to a slow simmer for about 2 hours.  after 2 hours check the chicken by grabbing hold of a leg and giving it a wiggle.  if it seems loose, like it would pull right off, then it's done.  now for the important GRANDMA TIP...don't take it out...leave everything alone to cool as is.  Grandma just left it there to cool, so that's what works best.  it will take a few hours.  this will let your bird rest in all that good broth and soak up all the yummy goodness.
when cooled to about room temp i like to break down the chicken...it practically falls apart.  i keep the main parts whole, like breast, leg, thigh, wing so they can be dealt with easier the next day or make for a nice presentation at dinner
what ever parts you have not eaten...put into a large tupperware-ish type container.
strain the broth and pour over chicken to cover.  (strain though cheese cloth to lessen the fat or use a fat separator).  refrigerate over night.  again, for some "Grandma" reason it seems the chicken is even better the next day after it has cooled in it's gelatinous brothy goodness.
the next day you'll find the most delicious moist chicken for your favorite chicken salad...and you'll have all that fabulous pure golden broth for a rainy day.             

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