Chicken Korma, Tadka Daal, Onion & Garlic Kale with Jasmine Rice

Chicken Korma (sort of authentic but not really)

3 tablespoons olive oil
3 tablespoons butter
2 large onions, chopped
6 tablespoons plain yogurt
2 tablespoons mango chutney
4 cloves garlic, minced
2 teaspoons turmeric powder
1 teaspoon chili powder
2 teaspoons garam masala
2 teaspoons salt
4 boneless skinless chicken breast halves, chopped
1/3 cup sliced almonds

DIRECTIONS
Preheat oven to 350. Lightly grease a 2 quart baking dish.
Heat oil and butter in a skillet over medium heat. Cook onions in oil until soft.
Place onion, yogurt, mango chutney, garlic, turmeric, chili powder and garam masala into the bowl of a food processor. Process into a smooth sauce; it should be about the consistency of thick cream. Add a bit of water or yogurt to thin it if needed. Spread chicken into prepared baking dish, and pour the onion sauce over the chicken.
Bake in preheated oven for 30 minutes, or until the chicken is cooked through. Sprinkle sliced almonds over the top, and serve.
OR

Sear chicken in cast iron skillet to seal in flavor. Cook onions and garlic in a pot with a little olive oil. Toast spices if needed. Add yogurt, mango chutney, turmeric, chili powder, garam masala. Place chicken in pot on top of onions and garlic. Top with spiced sauce mixture and thin with water as needed. bring to a boil, reduce heat and simmer til chicken is cooked thru and sauce thickens.

Sleek variation

So I was thinking I would try and modify how I make Sleek. I figured I would keep it similar use a grain for a grain a bean for a bean etc. that kind of thing, you know. So here is how it went.

I toasted up some Quinoa instead of the Bulghar Wheat.

I figured I had to use Onion for the Onion.


I thought it might be nice to add in some Shitake mushrooms

I didn't think I could really replace the Kale so I used a nice big bunch of it. Also, I wanted to use Fava beans but couldn't find any canned and didn't have time to soak the dried ones for 4-8 hours. So I decided to use Adzuki Beans instead of the Black Eye Peas.

It turned out rather nice. I figure I will play around with this recipe for a while. I know die hard Sleek fans might find my modifications offensive but I just want to mix it up a little.

Dum Aloo, Dhal with fried spices, Jeera rice, Naan and mint Raita

So Sunday a couple of cold tired hikers showed up at my door. (Chris and Cassidy) I was warned ahead of time and had prepared a nice vegetarian (for Cass) Indian dinner for them.

Cass even pitched in and chopped Corriander ( Cilantro) for the Dum Aloo

We sat and ate it on the living room floor. Tasty Tasty.

Tandoori Chicken with Jeera rice, Mint Raita and Naan

Well, I went on an kick this weekend and thought I would put on a little SARGAM by Pandit Tarun Bhattacharya and cook up a little tasty Indian dinner.

Lets start with the Tandoori to get it marinating. This is a little complex so I will just go over it quickly. you can find many recipes online.

combine garlic gloves, fresh ginger, hot green or red chilies, peppercorns, coriander seeds, cumin seeds, cardamom pods, cloves, bayleaf, cinnamon add plain unsweetened notfat organic greek style yogurt and marinate 2-24 hours. Remember eating is about your eyes and most people like Tandoori red so hit a little red food coloring in there... Tandoori tastes way better when you actually grill it. Try to replicate the high heat of the Tandoor without killing your chicken.

For the Mint Raita mix yogurt with a little water, add 1 small onion chopped finely, some salt and 1/tsp mint sauce. garnish with chopped fresh mint leaves.

Don't forget the Naan! brush with melted butter or preferably Ghee if you have it.

Now whip up some Jeera rice. I got this recipe out of Ismael Merchants wonderful Passionate meals.

1 1/2 cups Basmati rice, 3 tbsp Vegetable oil, 1 tsp cumin seeds, 2-2" Cinnamon sticks, 4 Cloves, 1/4 tsp salt. First you bloom the spices slowly in the oil making sure they don't scorch and then you boil the rice. Real simple, Real tasty.

I served this all with onion and tomato slices and a nice Pale Ale

Sleek

So I found another recipe on the net... This one is for a vegitarian dish called Sleek. I found it because I was looking for a way to cook Kale. I thought this looked good. I figured since it was the first time I was ever going to cook Kale I should be adventurous... Once I started I found out I didn't have any black eyed peas so I had to modify (Great Northern Beans my appologies). It was still delicious! I hope next time will be even better!

1 large Sweet Yellow Onion

1 good bunch of Kale (chopped stems removed)

1/2 cup Bulghar Wheat

1 can Black Eye Peas

Tamari Sauce

Plain Non Fat Yogurt

Toast the Bulghar Wheat in some Olive Oil until golden. Add 1 cup boiling water and set aside. Saute Sweet Yellow Onion in 2 tsp Olive Oil til carmelized. Drain and rinse Black Eye Peas. Add Bulghar, Peas and Kale. Toss gently. Cover and simmer until Kale is cooked down and shiny. Add 1 tbsp Tamari and stir. Serve with a dollop of Yogurt and a sprinkle of Tamari.