raita

Chicken Curry, Roti, Raita & Rice



This  is my “GO TO” curry dish.
As I mentioned before, I usually have some containers with curry sauce in the freezer, so by the time the naan, raita and rice (polo) are done, the curry is also ready.
I also alway’s have uncooked naan in the freezer. Just cook it on a griddle or cast iron pan from frozen.

Great, complete meal in half an hour 🙂


Bon Appetit !   Life is Good !  


Click here for Naan recipe
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Click here for POLO Recipe

Click here for Curry Sauce/Base recipe

 

Chicken Curry, Roti, Raita &  Rice

Chicken Curry, Roti, Raita & Rice

Chicken Curry

Chicken Curry

saute chicken tigh's in garlic oil until golden

saute chicken thighs in garlic oil until golden

add curry sauce/base, lots of chopped cilantro and a bit of water

add curry sauce/base, lots of chopped cilantro and a bit of water

simmer covered until chicken is cooked through, check/adjust seasoning

simmer covered until chicken is cooked through, check/adjust seasoning

meanwhile, grate cucumbers and red onions, add salt, let stand for 10 minutes

meanwhile, grate cucumbers and red onions, add salt, let stand for 10 minutes

after 10 minutes, squeeze out all waterfrom cucumbers, discard

after 10 minutes, squeeze out all waterfrom cucumbers, discard

season wit cayenne papper, garlic paste and garam masala, add greek yogurt, blend all

season wit cayenne papper, garlic paste and garam masala, add greek yogurt, blend all

Raita

Raita

cook naan on griddle or cast iron pan

cook naan on griddle or cast iron pan, brush with ghee, sprinkle with kosher salt

Chicken Curry

Chicken Curry

Chicken Curry, Roti, Raita &  Rice

Chicken Curry, Roti, Raita & Rice




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Pigs Tail And Potato Curry, Naan & Cucumber Raita

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Some folks are probably scratching their head, going “WTF” (what he food 🙂 ) when reading this. But hey, I love pigs tail and curries of any style.

Pigs tails – not everybody’s cup of tea                                read about Pigs Tail
Real curries – everybody loves those                                  read about Real Curries
European style curries – if you grew up with them…….. read about “European Style” Curries

The good thing is that if you don’t love pig’s tails, you can replace them with any other protein or vegetables.
However, here is what went on in my kitchen for today’s lunch:
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Pigs Tail And Potato Curry, Naan & Cucumber Raita

Pigs Tail And Potato Curry, Naan & Cucumber Raita

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Curry :

Pigs tails,   cut into pieces
Potatoes,   peeled, cut into wedges
Bananas,   sliced,
Baby carrots,
Peppers,   diced,
Celery,   sliced
Tomato,   diced
Ginger,   grated
Garlic,   paste
Cilantro,   chopped
Vegetable stock,
Coconut milk,
Turmeric,
Curry powder,
Kosher salt,
Cayenne pepper,
Butter,

Saute pigs tails in butter until lightly browned, add vegetables, banana, garlic and ginger and saute until fragrant. Add curry and turmeric, saute for another minute. Add stock, salt and pepper and very slowly simmer until pigs tails are tender. Add coconut milk and potatoes and simmer until potatoes are done but still firm. Adjust seasoning if necessary. To serve, sprinkle curry with plenty of coarsely chopped cilantro.

Naan :

1/2 cup   water,
1 pck yeast
2.5 cup  a/p  flour,
1/4 cup vegetable oil,
1/3 cup greek yogurt,
1 lg egg
Salt

Combine yeast, sugar and water. Stir to dissolve, let sit for a few minutes or until it is frothy on top. At that point, stir in the oil, yogurt and egg until evenly combined.

In another bowl, combine the flour with the salt. Add the bowl of wet ingredients to the flour/salt mixture and stir until well mixed. Continue adding flour a half cup at a time until you can no longer stir it with a spoon (about 1 to 1.5 cups later).

Turn the ball of dough out onto a well floured counter top. Knead the ball of dough for about 3 minutes, adding flour as necessary to keep the dough from sticking. The dough should be smooth and very soft but not sticky.

Loosely cover the dough and let it rise until double in size (about 45 minutes). After it rises, gently flatten the dough and cut it into 8 equal pieces. Shape each piece into a small ball by stretching the dough back under itself until the top is smooth and round.

Heat a large, heavy bottomed skillet over medium heat and spray lightly with non-stick spray. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the under side is golden brown and large bubbles have formed on the surface (see photos below). Flip the dough and cook the other side until golden brown as well. Serve plain or brushed with melted butter and sprinkled with herbs!
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For Raita Recipe, click here
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Bon Appetit !   Life is Good !

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“ Red Lentils & Bell Pepper Burgers “

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Red Lentils & Bell Pepper Burgers,
Served With Raita

For one of those meatless, healthy day’s  🙂

Ingredients

2 lbs red lentils, cooked until tender

2 lg egg

½ cup panko breadcrumbs

1 med green bell pepper, diced, sautéed

1 med red bell pepper, diced, sautéed

1 med onion, finely diced, sautéed

Garlic, minced, to taste, sautéed

2 tblsp Cilantro,  coarsely chopped

Cumin, to taste

Curry powder, to taste

Kosher salt, to taste

Cayenne pepper, to taste

Oil to sauté


Method

Mix all ingredients except the tofu and oil. Shape into ball’s, make an indent and fill with tofu.
Sprinkle lightly with additional bread crumb’s and sauté until golden and heated through

Raita

Grated cucumbers greek yoghurt, garlic powder, cilantro, salt, pepper.
Use quantities according to your preferences.

Bon Appetit !   Life is Good !
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” Aloo Ki Tiki ” Indian Potato Patties

Very tasty dinner tonight.
Toke the liberty to replace the peas with some other
vegetables to get even more flavor and color.

Tomorrow – NOT a vegetarian food day   🙂
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