Spicy Chicken Curry

It wasn’t our original intention to do back to back Indian inspired dishes, but we were watching a cooking show over the weekend and got inspired.  Even though we had a general idea of what we wanted to do, we ended up basically making this one up as we went along.  All things considered, this one is a keeper, but we like spicy food, so if you’re not a fan of spice, you can always tame it down.  We also chose to serve it over long grain wild rice, but white or brown rice would also go nice with it as well.

Spicy Chicken Curry

Ingredients

  • 2 Large Chicken Breasts – cut into 1 inch cubes
  • 1/2 cup Flour
  • 2 tbsp Medium-Hot Chili Powder
  • 2 tbsp Cumin
  • 1 tsp Paprika
  • 2 tsp Cayenne Pepper
  • 2 tsp Turmeric
  • 1 cup Chicken Stock
  • 1/4 cup Whipping Cream
  • 1/4 cup Vegetable Oil
  • Salt and Pepper to taste
Spicy Chicken Curry
Spicy Chicken Curry

Instructions

Wash the cubed chicken and keep moist.  In a medium bowl, mix together the flour, 1 tbsp chili powder, 1 tbsp cumin, the paprika, 1 tsp cayenne pepper, and 1 tsp turmeric.  Heat the vegetable oil in a skillet over medium-high heat.  Dredge the chicken in the flour mixture and add to the oil, cooking until the chicken is a nice golden brown, approximate 4 minutes per side.  Remove the chicken and set on a paper towel to drain any excess oil.  Add the chicken broth and whipping cream to the same skillet that the chicken was cooked in.  Add the remaining chili powder, cayenne pepper, cumin, and turmeric and bring the liquid to a low simmer.  Add the chicken back to the skillet and heat together until the liquid becomes creamy.  Cook rice according to the package directions and serve the chicken curry over the rice.

Flour Dusted Chicken
Flour Dusted Chicken
Simmering Curry
Simmering Curry

Tandoori Chicken and Fried Eggplant

During our trip to India, we fell in love with all of the exotic flavors of the food.  We were determined to try and cook more Indian cuisine after we returned, so we picked up a cookbook from the local bookstore called India with Passion by Manju Malhi.  We decided to give Murgh Tandoori (Tandoori Chicken) and Begun Bahja (Fried Eggplant) our best effort.  As always, we take our own little twist on recipes based upon available ingredients or personal preferences.  We were completely pleased with the result.

Tandoori Chicken with Fried Eggplant
Tandoori Chicken with Fried Eggplant

Tandoori Chicken

Ingredients

  • 1 6 to 8 lb Whole Chicken
  • 8 tbsp. Plain Yogurt
  • 2 tsp Garam Marsala
  • 8 tbsp Light Cream
  • 4 tbsp Medium-Hot Paprika
  • 1 tsp Hot Chili Powder
  • 1 tsp Medium Chili Powder
  • 2 tsp Ground Cumin
  • 4 tbsp Fresh Lemon Juice
  • 4 tbsp Vegetable Oil
  • 2 tsp Salt
  • 1 tsp Turmeric
  • 2 tbsp Tomato Sauce
  • 8 Garlic Cloves – minced
  • 4 tsp Peeled and Finely Grated Ginger

Instructions

Prick the chicken all over using a fork and cut a few 1-inch long slits into the skin.  Mix the remaining ingredients in a bowl and whisk to a smooth paste to create the marinade.  Generously cover the skin of the chicken with the marinade, cover, and refrigerate for 8 hours or overnight.  Reserve some of the marinade for basting.

Tandoori Marinade
Tandoori Marinade

Preheat the oven to 350 degrees Fahrenheit.  Place the chicken in a roasting pan, cover with foil, and roast in the center of the oven for about 20 minutes per pound.  Halfway through cooking, uncover and baste with a little of the reserved marinade.  Remove from the oven and let stand for at least 15 to 20 minutes before carving.

Tandoori Chicken
Tandoori Chicken

Fried Eggplant

Ingredients

  • 1 Medium Eggplant
  • 1 tsp Salt
  • 1/2 tsp Turmeric
  • 3 tbsp Vegetable Oil

Instructions

Remove the stems form he eggplant and cut lengthwise into four strips and then cut the strips in half for a total of eight pieces.  Rub the cut surfaces of the each piece with salt and turmeric and set aside for 30 minutes.  Heat the oil in a frying pan on low to medium heat and fry the eggplant until golden brown, approximately 5 minutes per side.

Fried Eggplant
Fried Eggplant

Grilled Rib Eye Steak with Roasted Vegetables

Grilled Rib Eye Steak with Oven Roasted Vegetables
Grilled Rib Eye Steak with Oven Roasted Vegetables

One of our favorite steak restaurants, Cowboy Star, has a butcher shop on site where they sell the same aged meats that they serve in the dining room.  We had been to the farmer’s market in the morning and had gathered up a nice variety of vegetables, so we decided to pick up a nice, thick rib eye steak and bring it home to grill.  We grilled the steak to a perfect medium rare, added some brandied mushrooms, roasted the fresh vegetables and paired it with a wonderful Pinot Noir wine.  See the recipes and cooking instructions below.

Cowboy Star Butcher Shop
Cowboy Star Butcher Shop

Grilled Rib Eye Steak

Ingredients

  • Prime Rib Eye Steak – 1 1/2 inches thick
  • 1 tbsp Chopped Fresh Rosemary
  • 1 tsp Fresh Thyme
  • 1 tbsp Extra Virgin Olive Oil
  • 1 Garlic Clove, minced
  • Salt and Pepper to taste

Instructions

Combine the olive oil, rosemary, thyme, and garlic in a small bowl and then rub both sides of the steak with the seasoned oil.  Salt and pepper both sides of the steak and let it rest at room temperature for about 20 to 30 minutes while it marinates.  Place the steak over direct heat on a grill that has been heated to medium-high heat.  Cook for seven to eight minutes per side for medium rare.

Marinated Rib Eye Steak
Marinated Rib Eye Steak

Sautéed  Brandy Mushrooms

Ingredients

  • 8 to 10 Button Mushrooms, sliced
  • 4 tbsp Unsalted Butter
  • 1/4 cup Brandy

Instructions

In a sauté pan or small frying pan, heat the pan to a medium-high heat with the butter and brandy until the liquid begins to sizzle.  Add the mushrooms and sauté until golden brown and nicely caramelized.

Brandied Mushrooms
Brandied Mushrooms

Oven Roasted Vegetables

Ingredients

  • 2 Medium Zucchinis
  • 4 Medium Carrots
  • 1 tbsp Fresh Lemon Zest
  • Juice from 1/2 Lemon
  • 1 1/2 tsp Fresh Thyme
  • 1 1/2 tsp Fresh Rosemary, finely chopped
  • 1 1/2 tsp Fresh Pineapple Sage, chopped (optional)
  • 2 tbsp Extra Virgin Olive Oil
  • Salt and Pepper to taste

Instructions

Cut the vegetables into 4 inch strips of equal thickness and place into a large plastic bag.  Add the olive oil, lemon juice, lemon zest, rosemary, thyme, pineapple sage, and salt and pepper to the bag.  Seal the bag and shake vigorously until the vegetables are thoroughly coated.  Heat an oven to 450 degrees and bake the vegetables for 20 to 30 minutes or until caramelized.

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