A Quick Chicken Curry

Don't let the thought of a complex Indian curry daunt you.  A nice chicken curry can be prepared fairly quickly on a weeknight, which has plenty of flavor and richness.  Use individual spices, or simply your favorite curry powder mix - there are lots of great mixes out there!
4 chicken thighs
1 orange pepper, sliced
1 small sweet onion, sliced
1 stick cinnamon (or 1/2 tsp ground)
8 oz fresh mushrooms, sliced

1 tsp fennel seeds
1 tsp cumin seeds
2 cloves garlic, minced
1/2-inch fresh ginger, peeled and minced
1/4 tsp crushed red pepper flakes

1 tsp turmeric
1 tsp fenugreek powder
1 tsp coriander powder
1 tsp cardamom powder
1 tsp garam masala
1 can coconut cream or milk (trader Joe’s)

fresh cilantro for garnish
1/4 cup roasted peanuts for garnish
1 Tbsp unsweetened coconut flakes for garnish

Brown the chicken thighs in a non-stick skillet on both sides in a dash of coconut oil or canola oil. Salt and pepper to taste. Remove the chicken to a plate.

Add the pepper and onion to the pan along with the cinnamon stick. Sauté for 5 minutes.

Then add the mushrooms and turn up the heat to high. Cook , stirring often, until the mushrooms release what water they will and begin to brown up a bit.

Add the fennel, cumin, garlic, ginger and red pepper flakes and cook 2-3 more minutes.

Then add the powdered spices (and powdered cinnamon if using) and cook another minute. Add the coconut cream or milk and return the chicken to the skillet. Cover and simmer about 20 minutes, until the chicken is cooked through.

Serve over rice with lemon wedges, and garnish with cilantro, peanuts and coconut flakes.

Serves 4.

Cook’s Note: If you don’t have the foundational Indian spice powders (as many don’t - I’m just a curry geek) just use 1-2 Tbsp of your favorite yellow curry powder, and you will have your favorite chicken curry!

Curried Coconut Fish

Coconut milk, basil leaves and fresh tomatoes are a light touch to a delicate white fish.  Curry spices, lightly applied raise the foundation of this dish above sea level.
1/2 red pepper, sliced
1/2 green pepper, sliced
1/2 sweet onion, sliced
1 yellow squash, cut into half moons

2 cloves garlic, minced
1/2-inch fresh ginger, minced
1 Tbsp capers, drained
1-1/4 lb haddock fillet, or other white fish fillet, cut into 2-inch pieces
created red pepper flakes
1 can coconut milk (I used Trader Joe’s coconut cream)

1/2 tsp turmeric powder
1 tsp favorite curry powder

1 large fresh ripe tomato cored and diced
10-12 fresh basil leaves

Sauté the peppers, onions and squash in a dash of olive oil in a non-stick skillet for about 5 minutes. Salt and pepper lightly to taste.

Remove veggies to a bowl. Add a dash more olive oil and the garlic and ginger to the skillet and cook 2-3 minutes. Add the capers and gently slide in the fish fillets.

Season with red pepper flakes and cook for about 3-4 minutes. Add the coconut milk and bring to a gentle boil.

Add the veggies back into the skillet.

Season with the turmeric and curry powder.

Bring back to a gentle boil, and then reduce to a low simmer. Add the tomatoes to the skillet.

Fold in very gently. Cook about 5 more minutes, just enough to heat through. Don’t overcook as you want the fish and the tomatoes to retain their freshness.

Serve with rice and garnish with basil leaves.

Serves 4.

Curried Coconut Lamb with Pumpkin Seeds

You take the lamb and the coconut and... whatever you come up with afterwards should be fantastic!  Nuts and seeds are used extensively throughout Indian cuisine and here I've augmented a lamb coconut curry with roasted pumpkin seeds, something I love.
1 onion, sliced
4 carrots, peeled and sliced
2 Tbsp roasted pumpkin seeds
2 cloves garlic, minced
1/2-inch fresh ginger, minced
1 lb ground lamb
1 tsp powdered turmeric
1 tsp powdered cumin
1 tsp powdered fenugreek, or favorite curry powder
1/4 tsp (or to taste) cayenne pepper
1 15-oz can diced tomatoes, drained, liquid reserved
4 cups baby spinach leaves, chopped
1 cup coconut milk

Heat a dash of canola oil in a skillet and sauté the onion and carrot for about 8-10 minutes, to caramelize and sweeten. Add the garlic, ginger and pumpkin seeds and cook another 2-3 minutes. Set aside in a bowl.

Add the lamb to the skillet and brown - add a dash more oil if necessary. Brown well.

Add the turmeric, cumin, fenugreek and cayenne. Salt and pepper to taste. Cook another 2-3 minutes.

Add the tomatoes and bring heat to high. Cook another 2-3 minutes.

Return the carrot mixture to the lamb and the spinach.

Cook until wilted, about 3-4 minutes. Add the reserved tomato juice and the coconut milk. Heat through.

Serve with rice and garnish with fresh mint leaves if desired.

Serves 4.

Roasted Curry Dill Cod

Land some fresh cod or other white fish fillet and slather it with the excitement of Indian flavors and heat, then roast it up piping hot.  You'll have some of the best cod you've ever had.
1-1/2 lb cod fillet

Curry Slather:
1/4 cup mayonnaise
1 Tbsp milk
1/8 tsp cumin
1/4 tsp turmeric
1/4 tsp dried dill weed
1/4 tsp ground coriander
1/8 tsp Cayenne pepper
1/8 ground ginger
1/8 tsp ground black pepper
1/8 tsp salt

 Preheat the oven to 400F. Whisk together the curry slather in a small bowl.

Place the fish in an oiled baking dish. Slather the curry mixture all over the fish.

 Roast the fish for about 10-12 minutes, until cooked through, and browned nicely.

The slather and the juices from the cod will form a nice sauce.

Serve over a bed of sautéed spinach, if desired and spoon sauce over top.

Serves 4.

Singapore Noodles

East meets West in this Asian curried noodle.  Recipe following soon.

Roasted Red Curry Grouper with Thai Eggplant

You can use most any favorite fish fillet with this aromatic Thai sauce.  The browned Thai eggplants add a browned crispy texture and a rich earthy flavor, which marries with the fragrant coconut and red pepper combo very well.
1-1/2 lb grouper fillet, or other favorite white fish fillet

6 Thai eggplants, trimmed and quartered (see note)
1 red pepper, sliced
1 small onion, sliced
1 jalapeño pepper, seeded and diced
2 cloves garlic, minced
1/2-inch fresh ginger, minced

1 can coconut milk

Preheat oven to 400F. Sear the eggplant in about 1-2 Tbsp canola oil over high heat for about 5 minutes, turning often. Give a good brown to each side and then season with salt.

Set eggplant aside.

In another skillet, sauté the onion and the red pepper in a dash of canola oil.

Cook until softened and beginning to brown. Add the jalapeño, garlic and ginger and cook another 2-3 minutes.

Pour in the coconut milk and bring to a gentle boil.

Lay fish in an oiled casserole dish.

Pour the coconut-veggie mix over the fish and dot with the eggplant quarters.

Bake fish for about 15-20 minutes, until cooked through and bubbly. Serve with rice.

Serves 4.

Cook's Note: Thai eggplants are cute little tennis-ball-sized eggplants.  They are typically white and green and sold with stems still on.  Hard to find, I find them at local international markets.

A West Indian Lamb Curry

Once again I am inspired by Melissa Clark of the New York Times, who teaches us about marinating lamb in an onion pureé to flavor a Caribbean curry.  An old Welch friend taught me this technique a long time ago for Indian curries - a general technique, it infuses the meat deeply with flavor.  I depart from Melissa in selecting my own herbs and spices for this curry (and I don't prefer potatoes in my lamb curry), but maintain the essence of the West Indies for sure.
3-1/2 to 4 lb boneless lamb, cut into 1 to 2-inch pieces

1 large onion, diced
3 cloves garlic
1-inch fresh ginger, peeled and quartered
palmful fresh mint leaves
1 Tbsp fresh thyme leaves
2 Tbsp olive oil

1 Tbsp favorite curry powder
1/2 Tbsp smokey Spanish pimenton paprika
1 tsp freshly grated nutmeg
1 tsp ground sumac
1 tsp kosher salt
1/4-1/2 tsp cayenne pepper, to taste

3-4 carrots, peeled and diced
1/2 can tomato paste
1 stick cinnamon
1 quart water, plus or minus - just to cover the meat

Place onion, garlic, ginger, mint, thyme and oil in a blender.

Pureé to a fine pulp.

Place lamb in a large bowl and pour onion pureé over lamb.

Mix well. Add spices to lamb mixture.

Mix well again. Wrap with plastic wrap and allow to marinate at least 2 hours, or oversight in the refrigerator.

When ready to cook, heat a dash of canola oil in a large Dutch oven. Brown the lamb cubes in batches, with good air space in between each to allow them to brown up nicely. Transfer lamb to a bowl as it cooks. After the last batch of lamb, add the carrots to the Dutch oven and sauté them for about 5 minutes. Then add the tomato paste and cook another 5 minutes, to develop the tomato flavors.

Now return the lamb and the cinnamon stick to the pot and add just enough water to almost cover the meat.

Bring to a boil, stir, and reduce to a low simmer. Cook on stove top or a 375F oven for about 1-1/2 to 2 hours, stirring every once in a while. If necessary, remove the top to allow some water to evaporate, to make a nice thick curry. Adjust seasoning with salt and serve with rice.

Serves 6-8.

Cook's Note:  Sumac is a Mediterranean spice with a tangy lemony flavor.  It is NOT from the variety in North America that many people are allergic to - and is used in many Turkish and Middle Eastern dishes.  Its not a must for this curry, but could be substituted for the juice and zest of a lemon or a lime in the marinade.

This curry is even better the next day, so don't hesitate to prepare the day before you serve or have guests - it will only be better.  

Thai Red Curry Fish with Shrimp

Get more exciting with anyone you're cooking for, with this Thai aromatic seafood number. If you like seafood and you like Thai - this is your dish.
2 tilapia fillets, or about any favorite 1-1/4 lb white fish fillet, cut into 4 portions
1 dozen shrimp, shelled

1 red pepper, sliced
1 yellow pepper, sliced
1 onion, sliced
1 cup shredded carrots
2 cloves garlic, minced
1/2-inch fresh ginger, minced
1 tsp crushed red pepper flakes

1 can coconut milk
1 Tbsp fish sauce
1 Tbsp Thai red curry paste
about a cup fresh Thai basil leaves (or regular basil leaves)
5 oz fresh baby spinach leaves
toasted sesame seeds for garnish

Sauté the onion, peppers and carrots in a large skillet for about 10 minutes, until beginning to caramelize. Add the garlic, ginger and peas and cook another 2-3 minutes. Remove from heat.

In a separate non-sktick skillet, heat a bit of canola oil and lay in the fish fillets and the shrimp. Cook gently over medium heat, just enough to brown each side slightly. Remove from heat and set aside.

Add the coconut milk, fish sauce and curry paste to the pepper mixture and return to a slow simmer.

Add half the basil leaves along with the spinach. Toss well with the curry sauce to allow the spinach leaves to wilt.

Plate a portion of fish on each of 4 plates. Top with veggie curry mixture and three shrimp each. Garnish with remaining basil leaves and sesame seeds. Serve with rice.

Serves 4.

Indonesian Chicken Padang Rendang

It's a fascination how Southeast Asian curries meld Indian and Asian culinary themes.  They are often infused with lemongrass, or tamarind, or coconut - or even better, all three.  And they might easily be fortified with a healthy (read Danger, Danger, Will Robinson) dose of a fine local chili pepper.  But not always.

Padang Rendang is an Indonesian spice combination that originated from preserving meat, so you can expect at least some spice heat!  I can't profess expertise to tell you how to prepare the curry paste, and will leave that to other sources.  But I have found a good paste that is not too hot, and is rich in tamarind and lemongrass, that makes this dish a nice balance of flavor and heat.  See Cook's Note about Pedang Rendang paste.
2 lb chicken pieces, on the bone
1 yellow pepper, diced
1 onion, sliced
2 Italian peppers (or green bel), sliced
2 cloves garlic, minced
1/2-inch fresh ginger, minced
1 packet Padang Rendang Paste
1 can coconut milk
8-10 fresh curry leaves
palmful fresh mint
2 doz grape tomatoes

Brown the chicken in a large Dutch Oven or pot for about 10 minutes, until all sides are nicely golden. Set chicken aside.

Toss the peppers and onion into the same pot and sauté for about 10 minutes. Add the garlic and ginger and cook another 2 minutes. Now add the Padang Rendang curry paste and cook for a few minutes.

Add the coconut milk and nestle the chicken pieces into the sauce.

Add the curry leaves and cook for about 15-20 minutes, covered, until the chicken is just cooked through.

Add the tomatoes and the mint and cook another 10 minutes. Serve the chicken over rice.

Serves 4-6.

Cook's Note: Indonesian Pedang Rendang Paste is hard to find in the US.  I got it from a friend when I visited Singapore.  You might have to look for it online.  It is a combination of chills, lemongrass and tamarind - very flavorful, but not too spicy hot.  I am told by locals in Malaysia that The Dancing Chef brand is fantastic if you get find it - very natural - no MSG etc.