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Nov. 4th, 2007 01:50 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
which_chickToday, I have another recipe. This is along the heretofore popular theme of "find some interesting indian recipe and use cauliflower instead of chicken" -- a methodology I have used with pretty damn fine success up to now. It's not that I dislike chicken, just that I don't usually have it on hand. I'm also out of pork at the moment. Cauliflower, though, I have that on hand most of the time. Cauliflower has enough body to hold together without mushing and it makes a good meat substitute when all I really want is something to fill out the dish and take up the space between the spices.
Today's recipe was from Hooked on Heat, an indian food blog that has also brought you this thing which is also pretty darned tastylicious.
As is usual, here's the recipe. Changes I made are in parenthesis after each item.
Easy-Breezy Chicken Curry
2 chicken breasts, cut into 1-inch cubes (Most of a head of cauliflower, broken into nice sized pieces.)
1 cup thinly sliced onions
1 cup chopped tomatoes (I used a whole can, with juice.)
1-2 green chilies, finely chopped
1 tsp cumin seeds
1/2 tsp red chili powder (I used ancho)
1/2 tsp cumin powder
1/4 tsp turmeric powder (I used a half a teaspoon. I like turmeric.)
1 tbsp coriander powder (I used a rounded teaspoon. Too much coriander is not my thing.)
1/2 tsp garam masala
1 tbsp ginger-garlic paste (I eyeballed approximate amounts of grated fresh ginger and pressed garlic.)
salt, to taste
2 tbsp cooking oil (I used olive oil)
chopped coriander leaves for garnish (I put probably half a cup of chopped leaves in the mix)
Step 0, for persons using cauliflower instead of chicken. Break cauliflower into appropriate size pieces. Put in oven-safe dish and roast in oven until browned on tips. Reserve until the "add the chicken" part and then add the roasted cauliflowers instead of the chicken.
1. Heat oil in a deep pan and add cumin seeds. Wait till they start to sizzle, then add sliced onions and green chilies.
I did this step as written.
2. Fry till onions soften and lightly brown. Add turmeric, red chili powder, coriander powder, cumin powder and ginger-garlic paste, and fry till fragrant.
I added all the dry spices here. I also put in some red pepper b/c my green chili was kind of wimpy.
3. Add tomatoes and cook for a few minutes till they pulp. Add in salt and chicken pieces and allow to come to a simmer. (This is where you don't add the chicken and instead put in the cauliflower.)
4. Add about a cup of water or as desired, and cover cook on medium heat for 15-20 minutes till chicken is cooked through. (Takes less time for cauliflower.)
5. Sprinkle with garam masala and fresh chopped coriander leaves, and enjoy with warm Saffron Pulao. (I'd added the garam masala previously so just put in the cilantro and stirred, then ate with big spoonful of cottage cheese on the side. It was quite good. To go with, I also had a salad of cubed cucumber and grated carrot in apple-cider vinegar & sugar dressing.)
Today's recipe was from Hooked on Heat, an indian food blog that has also brought you this thing which is also pretty darned tastylicious.
As is usual, here's the recipe. Changes I made are in parenthesis after each item.
Easy-Breezy Chicken Curry
2 chicken breasts, cut into 1-inch cubes (Most of a head of cauliflower, broken into nice sized pieces.)
1 cup thinly sliced onions
1 cup chopped tomatoes (I used a whole can, with juice.)
1-2 green chilies, finely chopped
1 tsp cumin seeds
1/2 tsp red chili powder (I used ancho)
1/2 tsp cumin powder
1/4 tsp turmeric powder (I used a half a teaspoon. I like turmeric.)
1 tbsp coriander powder (I used a rounded teaspoon. Too much coriander is not my thing.)
1/2 tsp garam masala
1 tbsp ginger-garlic paste (I eyeballed approximate amounts of grated fresh ginger and pressed garlic.)
salt, to taste
2 tbsp cooking oil (I used olive oil)
chopped coriander leaves for garnish (I put probably half a cup of chopped leaves in the mix)
Step 0, for persons using cauliflower instead of chicken. Break cauliflower into appropriate size pieces. Put in oven-safe dish and roast in oven until browned on tips. Reserve until the "add the chicken" part and then add the roasted cauliflowers instead of the chicken.
1. Heat oil in a deep pan and add cumin seeds. Wait till they start to sizzle, then add sliced onions and green chilies.
I did this step as written.
2. Fry till onions soften and lightly brown. Add turmeric, red chili powder, coriander powder, cumin powder and ginger-garlic paste, and fry till fragrant.
I added all the dry spices here. I also put in some red pepper b/c my green chili was kind of wimpy.
3. Add tomatoes and cook for a few minutes till they pulp. Add in salt and chicken pieces and allow to come to a simmer. (This is where you don't add the chicken and instead put in the cauliflower.)
4. Add about a cup of water or as desired, and cover cook on medium heat for 15-20 minutes till chicken is cooked through. (Takes less time for cauliflower.)
5. Sprinkle with garam masala and fresh chopped coriander leaves, and enjoy with warm Saffron Pulao. (I'd added the garam masala previously so just put in the cilantro and stirred, then ate with big spoonful of cottage cheese on the side. It was quite good. To go with, I also had a salad of cubed cucumber and grated carrot in apple-cider vinegar & sugar dressing.)
