This recipe is courtesy of my friend Juju. Marinate 2 boneless, skinless chicken breasts (cut into large bite-sized pieces) in 2-3 Tbsp Patak’s biryani paste, 1 cup plain yogurt (here, I used nonfat greek), and ½ tsp salt for at least 2 hours. Heat 1-2 Tbsp of neutral oil in a large pot, then add ¾ cup fried… Continue reading Juju’s Indian chicken and potato curry
Tag: curry
Indian chickpea curry
Before starting to cook, toast ¾ tsp cumin seeds in a small, ungreased pan until fragrant (do not burn), then grind using a mortar and pestle. Set aside. Using a medium sauce pan, heat 3 Tbsp vegetable oil, then add ½ small onion (grated), 1 Tbsp microplaned ginger, and 2 minced garlic cloves. When fragrant… Continue reading Indian chickpea curry
Indian kidney bean curry
Heat 3 Tbsp vegetable oil in a medium saucepan on medium heat, then add 1 small onion (grated), 1 Tbsp microplaned ginger, and about 2 garlic cloves (minced). When fragrant and onion is golden brown, add 1 ripe tomato, cut into quarters. Reduce heat to medium-low and stir frequently until tomato melts into the onion mixture (about 5… Continue reading Indian kidney bean curry
Japanese curry rice
Japanese vegetable curry. I grew up eating Japanese curry rice; my mom would sauté beef chunks, add onion and potato, and then fold in S&B Golden Curry Sauce Mix: http://www.sbfoods-worldwide.com/products/curry/retail/america_page.html#a3. This mix is a curry roux packaged into semi-firm blocks, and it comes in Mild to Very Hot versions; none of them is particularly spicy. As… Continue reading Japanese curry rice
Cooking Adventures 