Long before I ever ate at an Indian restaurant, there was this chicken curry from Charmaine Solomon's The Complete Asian Cookbook. When it cooks, I always think this is what chicken curry should taste like. It's also very simple and adaptable to what you have on hand. It is nothing but dump, stir, dump, stir. Ingredients: 2 pounds of chicken, cut in pieces if it is a whole chicken 1 onion 3 cloves garlic 1 teaspoon ginger 1/2 cup cilantro or mint 1-2 tablespoons oil 1 teaspoon turmeric 1-1/2 teaspoons garam masala 1-1/2 teaspoons salt 1/2 teaspoon chili (you can double this or leave it out completely) 1/2 cup yogurt 2 tomatoes, chopped OR 2 tablespoons tomato paste in a pinch Directions: Blend the onion, garlic, ginger, and cilantro or mint in a food processor. You can, of course, chop it all up by hand if you choose. Fry it in a pot in a little oil until it has cooked a little. Add in the turmeric, garam masala, salt, and chili. Fry it for a minute, then add the yogurt and tomatoes. When the tomato starts to break down, add in the chicken. Bring it to a boil, then turn it down to simmer and cover it. You will have to check it and give it a stir now and then to make sure it doesn't burn. If it gets too dry before the chicken is done, add a little water. When the chicken is done, turn up the flame to evaporate the extra liquid and thicken the sauce. Serve it with rice and a vegetable or salad. 
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I said that if all the recipes I tried from Anupy Singla's The Indian Slow Cooker were good I would become a slow cooker devotee. It's official now. Go buy the book and dust off your slow cooker. The Nihari was great, the split peas with spinach were great, the garlic ginger eggplant was fantastic, and I'm trying the carrot halwa tonight. I might be tempted to cook through the book from cover to cover this month, but then all I could post would be adaptations of recipes from Mrs. Singla's cookbook, and while I'm not a copyright expert, I'm pretty sure that would be violating the spirit of the law if not the letter. Nihari is a meat stew traditionally made in India and Pakistan. I've never made Nihari the traditional way, so I can't compare the two versions, but this was good and so easy I felt guilty serving it. (I've got to work on that!) The list of spices is long, but you don't have to actually do anything with them other than dump them in.
All this contains is the meat, onions, garlic, ginger, and lots and lots of spices. If you're missing one or two of them I would just make this anyway. Also, I prefer not to cook with vegetable oil, so while I guess I could have used olive oil, I used coconut oil. This calls for a really big slow cooker to fit your beef, but if you only have one of the smaller ones you could halve the recipe. This would be great with naan, but I served it with basmati rice. A salad would be good with this too. Ingredients: (1) 2-3 pound chuck roast or beef brisket 2 onions, chopped 1- 2 inch piece of ginger 10 cloves of garlic 1 generous teaspoon ground ginger 4 cardamom pods 3 bay leaves 1 cinnamon stick 1 tablespoon garam masala 2 tablespoons ground fennel 1/2-1 tablespoon red chili powder (I used 1/2 tablespoon but the original recipe called for 1) 2 pinches ground nutmeg 1 teaspoon turmeric powder 1 teaspoon white salt 1 teaspoon black salt 1/2 cup oil Directions: 1. Blend the ginger and garlic together in a food processor or chop it by hand. 2. Into the slow cooker put the onions, then the beef, and then the ginger and garlic. Layer in the spices and drizzle the oil over the whole thing if the oil you're using is liquid, cover, and cook on low for 9 hours. 3. Stir it up to break apart the meat and remove the bones, bay leaves, and cinnamon stick.
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AuthorI love trying new foods, cooking, and gardening. I hope to share these experiences on this site. Thanks for taking a look! Categories
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