BHINDI MASALA with DRY BUTTER CHICKEN and RICE

Bhindi Masala adapted from Cook with Manali

Ingredients:

2 1/2 T oil, divided
500g okra, rinsed, patted dry and chopped into 1/2" - 3/4" rounds

1 t cumin seeds
1 red onion, chopped
1" ginger, peeled and minced
1 jalapeño, seeded and minced
2 roma tomatoes, chopped
1/2 c water

1 1/2 t coriander, ground
1/2 t turmeric, ground
1 t amchur (dried mango powder, which I omit since I don't have it)
1/8 t cayenne pepper
1 t salt

To garnish:
garam masala
julienned ginger
cilantro, chopped


Methodology:

Heat 1 T oil over medium heat in a large skillet.  Once hot, fry the okra for 10 minutes, stirring occasionally.  Turn heat to low and continue to cook for 5 minutes.  Transfer okra to a bowl and set aside.  The okra can be prepared in advance up to this point.

(If cooking the Dry Butter Chicken, use the skillet for that now)

Heat the remaining 1 1/2 T oil in the same skillet over medium heat.  Once hot, add the cumin seeds and fry for a few seconds.

Add the onion and fry, stirring occasionally, for 2-3 minutes, until soft.

Add the ginger and jalapeño and cook for another minute.

Add the tomatoes and water and cook for 4 minutes, until they're soft and mushy.

Turn the heat to low, add the spices and return the okra to the pan.  Cook for another 5 minutes, adding more water if it looks too dry.

Top with garnish and serve with naan or rice.



DRY BUTTER CHICKEN
Recipe adapted from Cafe Delites

Ingredients:
2 packages of boneless, skinless chicken thighs
1/2 c plain greek yoghurt

1 T minced or grated garlic
1 T minced or grated ginger

2 t garam masala
1 t ground turmeric
1 t ground cumin
1/8 t cayenne powder
1/2 t paprika powder
1 t salt

2 T oil


Methodology:

Mix everything but the chicken together in a large bowl.  Add the chicken, covering it completely in the marinade, and let it marinate for at least an hour, but up to overnight.

(you may use the skillet from the Bhindi Masala for the following step.  Then the fond from the chicken will be used, rather than wasted)

Place a rimmed baking sheet in the oven and preheat it to 350°F.  Heat a large skillet over medium heat and add 1 T oil.  Add as many thighs as will fit to the skillet, and cook for 4 minutes, then flip and cook for another 3 minutes.  Remove thighs to the baking sheet in the oven, and fry remaining thighs the same way.  Roast in the oven for 10-15 minutes, or until cooked through.


BOILED RICE
Recipe from somewhere on the internet

Add as much white long-grain rice to a pot as you'd like to cook.  Cover with cold water by 1".  Bring to a boil with the pot covered.  Crack the lid and simmer for 8 minutes.  Remove from heat, drain through a strainer and place back in the dry pot.  Cover and allow the rice to steam for 5 minutes.

RED LENTIL CHICKEN CURRY

Adapted from Eat Your Way to Managing Diabetes
Serves 2 with leftovers for lunch

Ingredients:

1 can full-fat coconut milk
2 T curry paste (especially good with the chu chee curry paste)
1 red onion, minced
2 garlic cloves, minced
1 1/2 C red lentils
2 C chicken or vegetable broth

5 makrut lime leaves, central stem removed and minced
1 boneless, skinless chicken breast, sliced

To serve:
Handful of cilantro, both leaves and minced stems
Lime wedges
Fish sauce

Brown rice (see below)


Methodology:

Skim the cream off the top of the can of coconut milk and cook it in a large saucepan over medium heat with the curry paste, stirring occasionally, until it begins to split, and the oil separates from the cream.  Add in the onion and cook, stirring, until the onion softens.  Add the garlic and lentils and cook, stirring, for an additional minute.

Pour in the remaining coconut milk, as well as 1 C of the chicken broth.  Cook over low heat, stirring, until the lentils have softened, adding additional broth if necessary.

Add the lime leaves and chicken slices and submerge them in the lentil mixture, adding more broth if necessary.

Once the chicken is cooked through, serve topped with cilantro and lime juice, offering fish sauce as well to balance seasoning.


Brown rice:
From Martha Stewart

2 C long-grain brown rice*
2 1/2 C water
1/2 t salt

Combine all ingredients in a pot and bring to the boil.  Turn heat down as low as possible and steam, covered with tin foil and a tight-fitting lid, for 30 minutes.  Let sit for 10 minutes, then fluff with a fork and serve.

*For short-grain rice, use 1 1/2 C water per cup of dry rice, so 3 C water for this recipe.

CHU CHEE CURRY WITH SHRIMP

Chu Chee Ta-leh

Ingredients:
1 can full-fat coconut milk (don't shake the can, refrigerate 20 minutes if possible)
3 T Chu chee curry paste

500g medium shrimp, shelled and deveined
2 bell peppers, diced

2-3 T fish sauce
1 T palm sugar
8 fresh kaffir lime leaves, minced
2 small fresh birds-eye chilis (optional)

30g fresh Thai basil

Methodology:

Skim off the thick coconut cream from the top of the can of coconut milk and bring to a simmer in a large skillet or wok.  Reserve the remaining coconut milk.  Add the curry paste to the skillet.  Reduce the heat and simmer on low for 10 minutes, until the oil separates from the cream, stirring occasionally.

Add the shrimp, bell pepper and remaining coconut milk.  Cook until shrimp are pink on one side, then flip, about 2 minutes.

Add fish sauce, sugars and kaffir lime and simmer 1 more minute.  Remove from heat and stir in half the basil, reserving the rest for garnish.

Serve with steamed Korean short-grain rice, recipe below.



Korean short-grain rice:
from Maangchi

Ingredients:
1 C short-grain rice
1 C water

Methodology:
Scrub and drain the rice 3 times in cold water to remove excess surface starch.  Drain well.  Add to small pot with 1 C water.  Let rice soak in water for 30 minutes.  

Bring pot to boil over medium-high heat with lid on and cook for 10 minutes.  Stir, return to heat with lid on for additional 5-8 minutes, fluff and serve.