Coconut Beef Curry with Garlic Naan

Today’s recipe is about taking a shortcut, but also going the extra mile.

That sounds like an oxymoron, doesn’t it?

It’s also become my cooking lifestyle.

Once you start cooking and baking things from scratch, it can be hard to go back to taking certain shortcuts. When I was a kid, I loved eating canned stews–nowadays if I want stew, then I’m going to just make one myself that will have five times the flavor and ten times less sodium. I literally cannot eat box mix cake anymore. Break and bake cookies are a HARD pass. I admit that the biscuit dough you can buy in a can aren’t awful ….but mine are still better.

On the other hand–sometimes, I’m not above taking a shortcut in the kitchen. For example, (in full disclosure) making rice is a stumbling block of mine. I just cannot get it right. Minute Rice is my remedy for that. Whenever I get a craving for sweet potato waffle fries, do you think I’m above going to the frozen foods section and picking up that bag? Tuh. Sometimes the shortcut is just the way to go.

A traditional curry recipe will likely have up to ten or fifteen different spices in it that are also usually freshly ground. It’s then cooked and stewed for HOURS. I’ve seen some that take all day long. On the day that I made this dish, I didn’t have all day long. I also didn’t have ten to fifteen spices that I ground up from scratch. I took a shortcut.

Instead of 10 to 15 spices, I used jarred, pre-ground curry powder. Quite a lot of it, since we’re trying to make up for the loss of flavor from the fresh spices. Mine also won’t take you all day long to cook–a slow braise in the oven for bout 90 minutes to two hours is all you should need. That’s the shortcut.

Now for the extra mile.

There are a lot of stores and delis that sell pre-made naan bread. I’m not above buying Trader Joe’s brand myself. But the truth is, I’ve never had naan bread that I enjoyed as much as when I made it myself, from scratch. I just haven’t. So far as bread baking goes, the difficulty is on the lower end of the ladder. Because it is so easy, if you have the time and the inclination I STRONGLY recommend you go the extra mile and make these naans. You’ll taste the difference.

I’ve got to say, the shortened cook time and curry powder did nothing to skimp on the flavor or tenderness of the beef. Having the freshly baked, fluffy naan bread to dip into the sauce was the perfect accompaniment. I may or may not have *completely* cleaned the plate.

This meal is worth both the effort and the shortcut–so take both.

******************************************

Coconut Beef Curry with Garlic Naan

Recipe Adapted from Epicurious and Cook with Manali

Ingredients

For Beef Curry:

  • 2 lbs beef chuck, chuck roast or tri-tip, cut into large chunks
  • Low sodium soy sauce
  • pepper
  • garlic powder
  • onion powder
  • 1 large yellow sweet onion, thickly sliced
  • 6 garlic cloves, finely minced
  • 3 tablespoons of finely minced fresh ginger
  • 1/4 cup curry powder (preferably Indian)
  • 3 bay leaves
  • 2 (13.5 ounce) cans coconut milk
  • 32 oz low sodium chicken broth (like TJ’s)
  • Rice, for serving

For Naan:

  • 450 grams (About 4 cups) all purpose flour
  • 1 teaspoon salt
  • 1 cup lukewarm water
  • 1 tablespoons sugar
  • 2 1/4 teaspoons active dry yeast
  • 4 tablespoons of vegetable oil, plus more if needed for kneading
  • 2 large garlic cloves (grated or extremely finely minced)

For Garlic Butter to Brush Over Naan:

  • 3 tablespoons unsalted butter (or ghee)
  • 2 teaspoons minced garlic

Directions

For Beef Curry:

Preheat oven to 350 degrees Fahrenheit.

Place the beef chunks on a sheet pan. Sprinkle both sides of the beef with a thin coating of soy sauce and use your hands to rub it into the surface. Sprinkle an even coating of pepper, garlic powder, and onion powder on top of the meat on both side.

Melt a few tablespoons of canola oil, or ghee in the bottom of a Dutch oven or other heavy pot over high heat. Sear the beef on both sides until deeply browned all over, 8–10 minutes. Transfer to a plate.

Deglaze the pan with a little bit of the chicken broth if need be, then add the sliced onion. Cook until softened and translucent, about 5-8 minutes. Add the garlic and ginger cook just until fragrant. Add the curry powder and stir it together until it begins to stick to the pot, about 3 minutes.

Add the bay leaves, coconut milk and about 2 1/2 cups of the chicken broth. Bring to a boil, then lower to a simmer.

In a small bowl dissolve about 3 heaping tablespoons of all purpose flour in 1 cup of the chicken broth, stirring with a fork until smooth. Add it to the pot.

Season the sauce with additional pepper, onion powder, garlic powder and curry powder to taste. Allow it to cook for about 5-10 more minutes, until it reaches the consistency you like.

Add the beef back to the pot. Cover tightly with a lid or aluminum foil and place in the oven for 1 1/2-2 hours, until the beef is fork tender. Serve curry spooned over white or brown rice.

For Naan:

Place the warm water in the bowl of a standing mixer or another large bowl. Sprinkle the yeast on top of the water. Sprinkle one tablespoon of the sugar on top of the yeast. Allow it to sit for ten minutes, until proofed and frothy.

Place 3 1/4 cups of the flour in a medium size bowl with the salt and stir together with a fork.

When the yeast is proofed, add the vegetable oil and grated garlic to it and stir together with the dough hook (or a large spoon). Add the flour in about 1 cup increments, just until the dough begins to come together around the hook. (You may not need to use all the flour, this is dependent upon the time of year and your location). Once it has, turn off the mixer and scrape the dough out onto a clean work surface that you’ve sprinkled with flour (like a pastry mat or a smooth countertop). Use your hands to firmly knead the dough until it is smooth and elastic, about 10-12 minutes. You can use additional flour (about 1/4 cup at a time) if it’s still too sticky; I also prefer to rub my hands with canola, olive or vegetable oil before kneading and that helps a lot without having to add more flour.

(The dough is ready when you can stretch one piece of it out very thin, and it’s translucent enough to see through.)

Grease the bottom and sides of the mixing bowl and place the dough inside. Cover with plastic wrap and a damp kitchen towel and allow it to rest in a warm place until doubled in size, 1 1/2 hours.

Turn dough out onto your clean work surface and punch down to deflate air bubbles. Divide it into 8 equal parts. Loosely cover them with plastic wrap and leave on the countertop to rest for about 10-15 minutes.

Melt 3 tablespoons of butter and add minced garlic to it. Set aside for brushing on top of the naans later.

Oil your hands and a rolling pin to gently stretch and roll the dough balls out into oval shapes (they don’t have to be completely flat like tortillas, these are meant to be a tad thick).

Heat an iron skillet over medium heat. (Cast iron is best, but not completely necessary) Lightly coat with ghee (or butter).

Cook until lightly blistered, puffed, and cooked through, about 2 minutes per side. Immediately brush with garlic butter when you remove from the skillet.

Keep naans on a rack in the microwave or the oven to stay warm while you cook the rest.

Sharing at this week’s Fiesta Friday #281.

Chicken Tikka Masala

Chicken Tikka Masakla1

So I think I did a post a few months back telling you guys about how the pitcher and lid of my Ninja Blender died and went to Ninja Blender Heaven (i.e., they melted beyond repair in the stupid dishwasher of my apartment. Yes, I am still pissed off about that).

It took me a while to finally get around to going to the manufacturer’s website to go and order the parts for my replacement and when I finally did, I got yet another unwelcome surprise: the model of the pitcher and lid that I needed was temporarily out of stock and there was no EDT on when they would be in stock again.

Of course, this was something I wasn’t made aware of until AFTER I placed the order for them. Of course.

Chicken Tikka Masakla2

To the company’s credit, they didn’t actually take the money out of my account until roughly about 3 weeks later when the pitchers were back in stock. A few days later and boom, the package came in the mail and I once again had a Ninja Blender that I could use.

I was relieved, because God knows the motor stand had been looking uber stupid by itself on my countertop for the past three months or so.

Now that I had my Blender back, I already knew the first thing I wanted to use it to cook. It was a recipe I’d seen a while back and gotten SUPER excited about…then got SUPER disappointed over because it would require the use of either an immersion blender or regular blender. Neither of which I had access to.

Chicken Tikka Masakla5

Aarti Sequeira is still to date, my favorite of the winners of Next Food Network Star with Jeff Mauro coming in a close second. She’s just so bright and effervescent and it translates into her cooking, which mainly centers around Indian cooking. Indian cuisine isn’t something I’ve done a lot of cooking with, but I always knew that when I did finally give it a whirl, my introduction was going to be guided by Aarti.

And as expected, she did NOT disappoint.

Chicken Tikka Masakla4

I don’t know why I seem to have a habit of using recipes that I’ve never made before to feature on the blog. It’s somewhat of a risk considering that it might not actually turn out. But as with the others, this wasn’t the time that that happened. My first attempt at Chicken Tikka Masala was…. successful.

Like, VERY successful.

As in “This chicken is long gone and I’m still thinking about and missing it like it’s an old friend” successful.

The thing is, you will need a blender (or at least a food processor to make it). The first application comes from throwing together a ginger-garlic paste used to marinade the chicken AND flavor the sauce of the dish. There is a substitution option given in the recipe for it but I’m pleading with you… if you’ve got the tools, just take the effort and initiative to make the paste. Please. Your taste buds will thank you.

Chicken Tikka Masakla6

The second use of the blender comes in with pureeing the tomato sauce down so that it’s smooth. I didn’t mention this in the print out version of the recipe but I’ll go ahead and say it here: I have seen what happens when you put a hot liquid substance in a blender and crank it up high right off rip.

It ain’t pretty. Don’t do it. Before I even pureed the tomato mixture I took it off the heat and let it cool down for about 5 minutes or so. Even after that, I pureed the tomatoes in increments, and it only took about three blends before everything was ready. And most imporantly: I avoided making a HUGE mess. Just as you should.

My take on Chicken Tikka Masala differs from Aarti’s in several ways: number one, she used plain yogurt in her marinade. I don’t know, but whenever I marinade chicken in yogurt I am always predisposed to using Greek. I went ahead and did the same thing here and I don’t think it caused any huge issues.

Second, Aarti grilled her chicken before adding it to the tomato sauce. Most of you guys already know how grills and I get along (We Don’t. The End.), so I did go ahead and just sear my chicken in oil on the stove top. Once again: I think it was a perfectly fine substitution, but if you’d prefer to grill it, by all means do so.

Chicken Tikka Masakla7

People stay hating on using chicken breast in cooking. I really don’t care. I know how to cook it so that it’s not dry and chalky and a hot mess soooo, I will always, ALWAYS default to chicken breast. Who’s gon check me, boo?

This dish cooks down to a stew like consistency and since I like extras in my stew, I went ahead and threw in a can of chickpeas to give the dish some extra protein. It was a good choice.

What can I say about the taste? Well I have to admit that going into making the dish I was worried about the acidity of the tomatoes overpowering everything else. That doesn’t happen. The Ginger-Garlic paste provides SUCH a strong and effective counter balance to the tomatoes. The chicken cooks down so nice and tender in the sauce–and I gotta say I think that Greek yogurt really helps in making it stay moist. Your tongue and stomach will just want to give you a great  big hug after you eat a huge bowl of this stuff. Mine did.

Oh yes! And eating bread on the side with this is just mandatory. Naan bread, preferably. Where are you supposed to get Naan you ask? Right here Silly Billy Gum Drops. Your’re welcome.

Happy Fiesta Friday #122 on this the first week in June!, co-hosted by Mollie @ The Frugal Hausfrau and Aruna @ Aharam.

****************************************************************************

Chicken Tikka Masala

Recipe Adapted from Aarti Sequeira

Print

Ingredients

For Chicken Marinade:

  • 1 cup plain yogurt, whisked until smooth (I used Greek, but regular will probably be fine)
  • 3 tablespoons Ginger-Garlic Paste, recipe below (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound boneless, skinless chicken breast (or thighs if that’s your preference; chicken breast is just mine), poked with a fork, and cut into large bite-sized chunks

For Masala Sauce: 

  • 2 teaspoons olive oil
  • 3 tablespoons butter (or ghee if you can get your hands on some)
  • 1/3 cup Ginger-Garlic Paste, recipe below (or 6 cloves garlic and 2-inch thumb ginger minced)
  • 2 tablespoons tomato paste
  • 1 teaspoon garam masala
  • 2 teaspoons paprika
  • 8 Roma tomatoes, diced
  • 1 1/2 teaspoons kosher salt
  • 1 to 2 cups water
  • Oil, for the skillet
  • 1 tablespoon dried fenugreek leaves, or maple syrup (this is optional)
  • 1 15 oz. can of chickpeas, drained
  • Minced fresh cilantro, for garnish
  • Cooked rice, naan, or crusty piece of bread, for serving

For Ginger Garlic Paste

  • 1/2 cup cloves garlic, whole
  • 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
  • 1/4 cup canola oil

Directions

Make the Ginger Garlic paste first: throw all of the ingredients in a blender together and puree until it is smooth. It’s okay if it’s a little chunky, but it should have a ‘pasty’ consistency. You may not need it all, but DO NOT throw out the leftovers. Save it in a small jar for the next time you make this dish (there WILL be a  next time, trust)

For the Marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.

Place a Dutch oven or heavy bottom non-stick pot over your stove top and place over  high heat with the oil.  Try to shake off as much of the marinade as you can with your hands, but don’t sweat it if the chicken’s not completely clean. When the oil is hot, sear the chicken in the pot until browned on all sides. If you used Greek yogurt, some of the remaining excess may form “curds” in the bottom of the pot. That’s ok, the heat will cook off the majority of it and the rest dissolves in the sauce. (Don’t worry that the chicken will still be a little uncooked, it finishes cooking in the sauce). When the chicken is evenly browned, remove from the pot and place on a plate, cover with foil.

For the sauce:  When you’re ready to make the curry, lower the heat of the pot down to medium heat and add the olive oil and butter (or ghee). When the butter has melted, add the Ginger-Garlic Paste. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.

Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the pot and bring back up to a boil. Add the chicken and  chickpeas, fenugreek leaves or maple syrup, if using. Take the heat down to a simmer and cook for about 15-20 minutes or until chicken is fork tender.  Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!

Onion Naan

Onion Naan 1

So, it’s been over two years since I last made naan-style bread.

That’s a long time for me to wait to make something that I enjoy so much. But there was a pretty valid reason for it.If you’ve been following me and my blog for a while then you might remember this story. But if you haven’t been following and/or don’t remember then…what the heck? I’ll recap.

See, the last time that I did make naan, I kiiiiiinda started a fire in my oven.

Onion Naan 5

Oh, yeah. You read that right.

I made one or two pretty serious (and in retrospect, quite silly) mistakes and those mistakes ended up starting a fire. Not to worry. It wasn’t a huge one. No extinguisher was needed. 911 was not called. Everyone is fine. But it still kinda freaked me out.

Since it was my first time making naan I had done some research and seen that the majority of chefs and recipes recommended making it on a pizza stone in the oven with the heat cranked up nice and high–as in, as hot as it could possibly get in order to get those  lovely dark blistered spots on the surface of the naans.

Onion Naan 6

Since I did have a pizza stone, I figured that I should keep up with Joneses and go ahead and use it. The problem came around after the dough had had its final rest and it was time to actually cook them. I was supposed to brush them with melted butter, then plop them down on the pizza stone for about 1-2 minutes per side.

These…were not very good instructions.

In retrospect I really cannot believe I was so stupid. I mean…extremely high heat and melted grease just don’t typically mix well together in any capacity. I should’ve known better and known to make the judgment call to just brush the butter on AFTER the naans had done cooking. But I didn’t.

Onion Naan 7

So, what happened was, the butter was sliding off the naan and onto the pizza stone. This wasn’t such a big deal in the beginning. But then, it started sliding off the stone and onto the oven floor. The 500 degree fahrenheit oven floor. You see where this is going, right? After about the third or fourth naan, there was a mini flare up in the oven. I screamed. Then I shut the oven off, walked out of the kitchen and sat down in a chair to calm down.

About oh…fifteen minutes later I went back in the kitchen, feeling pretty calm and chill. I pulled out a non-stick skillet from the cabinet,  put it over the stovetop and  turned the heat on medium.

Then, I finished the rest of my naans. They were delicious. Fast forward two years later. I was making an Indian entree dish for the first time and I just knew that it wasn’t going to feel complete without some from-scratch naan bread to eat with on the side.

Onion Naan 3

I was prepared for it this time. I knew that I could probably go ahead and use the pizza stone again without having the same incident that I did before, but with summer fast approaching and a tiny kitchen through which the A/C doesn’t ventilate as well as it could, who feels like cranking up the oven to a million degrees? Not me. So I just went ahead and used my non-stick skillet to cook my naans once again. And as you can see, it didn’t force a sacrifice at all on getting the lovely blistered prints on the dough.

Onion Naan 4

Notes on the actual recipe: Dice the onions as small as you possibly can. When onions get VERY small and thin and are exposed to high heat, they sometimes disintegrate. This actually will work in your favor; the flavor of the onion becomes even more absorbed in the dough that way and it’s more tha flavor that you want and not so much a chunk of onion in your mouth. There is flexibility in using regular butter or vegetable oil in the recipe, but I’m going to go ahead and insist that you make an effort to use the ghee. As someone who has made it both ways, there IS a noticeable difference in the taste when using ghee as opposed to vegetable oil. Plus, ghee is something that can usually be found down the ethnic/foreign foods aisle of most standard grocery stores.

Notes aside, This bread is SO good. The onion flavor is just outstanding. I actually prefer this recipe to the one I’ve used before; the bread comes out VERY chewy and tender on the inside and also reheats VERY well in the microwave whereas sometimes leftover naans can have a tendency to get tough. Really good stuff here, guys.

Happy Fiesta Friday weekend #121 as well. Happy Memorial Day to all of us in the States 😉

***********************************************

Onion Naan

Recipe Adapted from Bon Appetit

Print

Ingredients

  • 3/4 cup whole milk
  • 1 1/4-ounce envelope active dry yeast
  • 1 teaspoon sugar
  • 3 1/2 cups all-purpose flour plus more for surface and hands
  • 1 teaspoon kosher salt plus more
  • 1 small onion, finely chopped
  • 1 cup whole-milk yogurt (not Greek)*
  • 2 tablespoons melted ghee (clarified butter) or vegetable oil plus more

*I didn’t have any yogurt at the time that I made this; instead I used 1 cup of buttermilk. It worked fine, you just may not need to use it all.

Directions

Heat milk in a small saucepan over medium-low heat until an instant-read thermometer registers 100°. Transfer to a small bowl and whisk in yeast and sugar. Let stand until foamy, about 10 minutes.

Whisk 3 1/2 cups flour and 1 teaspoon salt in a large bowl to blend. Add yeast mixture, onion, yogurt, and 2 tablespoons ghee. Mix dough until blended but still shaggy.

Transfer dough to a lightly floured work surface. Knead until a smooth dough forms, adding flour as needed (dough will be sticky), about 5 minutes. Lightly grease another large bowl with ghee, place dough in bowl, and turn to coat. Cover with plastic wrap. Let rise in a warm, draft-free area until doubled in size, about 1 hour.

Punch down dough and divide into 10 pieces. Using floured hands, roll each piece into a ball on a lightly floured surface. Cover with plastic wrap; let rest 10 minutes

Heat a large cast-iron or other heavy skillet over medium-high heat. Lightly coat with ghee. Working with 1 piece at a time, stretch dough with your hands or roll out with a rolling pin to 1/8-inch thickness. Sprinkle with salt. Cook until lightly blistered, puffed, and cooked through, about 2 minutes per side. Wrap in foil to keep warm until ready to serve.

West Indian Chicken Curry

West Indian Chicken Curry1

There’s an Ethiopian restaurant in my town that’s been here for a pretty long time but I still have yet to try it out. I’ve heard wonderful things about the food there, but the truth is that despite my love for cooking when it comes to my habits of eating out, I usually tend to stay within a specific ‘comfort zone’ of restaurants and joints that I already know of and like. I’m not entirely sure why this is.

Maybe it’s just because I take my food SO seriously and there are few things I can think of that can get under my skin than an unsatisfactory meal. It’s seriously enough to put me in a bad mood for the  rest of the day/night. I don’t play about my food.

West Indian Chicken Curry2

What’s strange is, although I’m wary of trying out new food that I pay other people to cook for me, I’m the complete opposite when it comes to food that I make myself.  Unless it just ‘sounds’ nasty or has an ingredient that I don’t care for, I’m almost always willing to try out a ‘different’ or ‘new’ recipe. If I think it sounds challenging or will teach me a new technique, I’m going to want to at least give it a shot. I realize that may sound like a huge contradiction. I think maybe it has something to do with my knowing that even if there’s something about the dish that I don’t care for initially, I will probably be able to salvage it so that it’s at least edible.

West Indian Chicken Curry4

Sometimes I’m not only willing to try out a new recipe/dish, I’m also willing to go the extra mile for it. That’s pretty much what happened with today’s post. I’d had it on my radar for a while, but had put it off because the ‘extra mile’ in this case was two things that I didn’t already have in the house: a curry powder made almost completely from scratch containing fresh whole spices, and a coffee grinder and/or spice mill to grind said spices up after they were toasted.

One day I was feeling particularly restless with our dinner rotation and decided to just go out on a limb. In short, I bought a coffee grinder then made the trek out the new Whole Foods that FINALLY  came and opened in my town, where I was able to get my hands on all the spices that I needed. I rationalized it with the logic that there ARE other recipes I want to try that require me to grind up spices, and that since I am a fan of this type of cuisine, I can always find another use for the leftover ones I had over from this recipe.

West Indian Chicken Curry7

Then, I actually made the dish and came to the very hasty conclusion that I really didn’t need to find any other justification for my going the extra mile and buying a whole appliance just to cook one meal.

Why? Because that one meal was absolutely delicious.

Holy moly, guys.

Even if I never use this coffee grinder for any other purpose BUT to make this curry, I will still not regret having bought it one bit. It was just SO worth it, from start to finish. The smell of the spices toasting in the skillet after I ground them up gave me the feeling almost from the start that the flavors of this dish were going to be phenomenal. It made me kinda not even care that turmeric has the ability to stain your counter top/dishes/hands for a LOOOONG time unless you scrub really super duper hard at them.

West Indian Chicken Curry3

I know that typical curries are made with whole, bone-in chicken pieces cut up. However, my go-to preferred way of preparing just about ANY chicken dish is using the good ‘ol boneless/skinless breast. It’s just what I like. However, this recipe is versatile enough to where if you wanted to go darker and use bone-in thighs or drum-sticks and remove the meat at the end, it should be perfectly fine.

Another important note: my older sister can’t do very many spicy foods, so I was forced to leave out some of the chili flakes and leave the Scotch bonnet peppers out entirely. Be warned: Scotch bonnets can pack a SERIOUS punch of heat and are therefore, not to be trifled with all willy-nilly.  There’s already ground up chili flakes in the curry powder itself, so I recommend that you taste and adjust according to your ability to take the heat. Also, because chickpeas and corn were all that I had in the house at the time, that is what I used to here. Fortunately, I can easily see you subbing in any other vegetable of your preference and it still turning out fine.

This is one of those dishes that taste even better as leftovers because the flavors have time to meld and permeate the meat the longer that they sit. The sauce is just DIVINE y’all. Have plenty of naan/flat bread on hand for dipping.

I’m linking this post to Fiesta Friday #117, co-hosted this week by Mollie @ The Frugal Hausfrau and Scarlett @ Unwed Housewife.

West Indian Chicken Curry

Recipe Adapted from Emeril Lagasse

Print

Ingredients

  • 2 tablespoons ground turmeric
  • 1/2 tablespoon crushed dried chili flakes
  • 1 tablespoon cumin seeds
  • 1/2 tablespoon coriander seeds
  • 1/2 tablespoon ground cloves
  • 1/2 tablespoon ground ginger
  • 1/2 tablespoon garlic powder
  • 1/2 teaspoon yellow mustard seeds
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground allspice
  • 1/8 teaspoon ground cinnamon
  • 2 teaspoons salt
  • 1/4 cup vegetable oil
  • About 5 lbs. of boneless skinless chicken breast, cut into large chunks
  • 2 cups chopped onion
  • 1 tablespoon minced garlic
  • 2 teaspoons minced fresh ginger
  • 2 sprigs fresh thyme
  • 1/2 hot pepper, such as Scotch bonnet or serrano, seeded and finely chopped, or to taste (optional according to preference)
  • 2 cups chicken broth
  • 1 can unsweetened coconut milk
  • 1 tablespoon light brown sugar
  • 1 (15 oz) can of whole kernel corn, drained
  • 1 (15 oz) can of chickpeas, drained

Directions

In a medium skillet or saute pan combine the turmeric, chili flakes, cumin seeds, coriander seeds, cloves, ginger, garlic powder, mustard seeds, pepper, allspice, and cinnamon and cook, shaking the pan frequently, until spices are fragrant and just beginning to smoke. Remove from the heat, transfer to a shallow plate and allow to cool completely.

Transfer to a coffee grinder or spice mill and process until very finely ground. Reserve 6 tablespoons of the spice mixture separately and transfer the remainder to an airtight container and save for another purpose.
In a mixing bowl combine the chicken, 2 tablespoons of the curry powder, 1 teaspoon of the salt and 2 tablespoons of the vegetable oil and set aside, covered, for 20 minutes.

In a large Dutch oven, heat the remaining 2 tablespoons vegetable oil, and, when hot, add the chicken pieces and cook, turning occasionally, until golden brown on all sides, about 8 minutes.

Add the onion, garlic, ginger, thyme, hot pepper if using, and remaining 4 tablespoons curry powder and cook, stirring, until the vegetables are soft, about 4 minutes. Add the chicken broth, coconut milk, and brown sugar and bring to a simmer. Add the remaining teaspoon of salt, and cook, stirring occasionally about 1 hour. After about 1 hour, add the corn and chickpeas and allow to cook until chicken is very tender and falling from the bone and the sauce has reduced enough to coat the back of a spoon, about an additional 30-40 minutes.
Serve chicken curry with naan flat bread and/or rice.

Curried Chicken Sandwiches

Curried Chickeen Sandwich3

I’m always a little wary going through a drive through or a sit down restaurant and ordering a sandwich. Why? Because I know that unless I’m able to be standing right there and watching them make my food, there’s a pretty good chance that someone working there is going to get my order wrong. And fewer things tick me off more than someone making a sandwich for me that is made ‘wrong’.

I’ve always been pretty picky when it comes to my sandwiches guys- I’m not like most people.

Curried Chickeen Sandwich4

In the first  place, I absolutely can’t stand mayo or miracle whip. Never have, never will. To this day, I don’t know how people eat that stuff. The smell alone triggers my gag reflex, which is why I make a special point of requesting it left off any sandwich I get anywhere. In the past I’ve received sandwiches where they put the mayo or miracle whip on anyway. Regardless of the fact that I could have scraped it off, regardless of how much I paid for the food- if they put mayo or miracle whip on it, I WILL throw it out completely. No amount of scraping off can get rid of the smell or the slight, tangy after taste. Just thinking about it is grossing me out, so I’m moving on.

Curried Chickeen Sandwich6

Another pet peeve of mine is when businesses lay on the condiments that I do like too thick, like oil and vinegar. I understand you want me to taste it, but gol-ly: the bread should not be soaking wet by the time I get back so that it literally ‘squishes’ when I take a bite. That’s gross. My favorite deli place never fails to do this to me so I’ve learned to just leave off any wet condiments at all when ordering and just waiting until I get home to sprinkle my own vinegar on it just the way that I like it.

I usually have to repeat myself in asking for ‘no cheese’ on a sandwich too- it catches a lot of people off guard. Apparently cheese on sandwiches is a pretty popular thing.

I hate those huge tomatoes. Don’t try to put one on my sandwich. I will throw you major shade.

Curried Chickeen Sandwich1

Come to think of it, usually the only things that I order on most sandwiches is just the meat, lettuce, and MAYBE a few veggies. It’s weird I know, but that’s just how I roll. Having said all that, this recipe may seem to be missing quite a few key components that most people would put on a sandwich. That’s only because it’s made the way that I would like it- don’t take it personally. Honestly, I couldn’t tell you what the right kind of cheese would work well with a chicken curry sandwich so I didn’t try. I didn’t include a recipe for a yogurt raita or a mayonnaise based condiment; I’m not a fan of either. I’m giving you guys a sandwich with the bread meat, lettuce, onion and roasted red pepper because that’s exactly how I ate this thing. And to me, that was pretty darn perfect all on it’s own.

Curried Chickeen Sandwich2

However, feel free to add cheese, tomato, raita, mayonnaise to your heart’s content if that’s your thing. I’ll just be over here with my plain sandwich.

Broiled chicken is really underrated. It can take the plain, ordinary chicken breast and elevate it to the level that it really deserves giving that flavorful, dark char on the outside that looks and tastes really good. So instead of grilling the meat like Bon Appetit did, I broiled it in my oven.  It made the cook time super quick and easy, with wonderful results. The chicken was moist and flavorful from the overnight buttermilk brine that really packed a punch.

(Me and the grill still don’t get along in case you were wondering. )

I’ll be taking these sandwiches to the Fiesta Friday #61 party hosted by Angie and co-hosted this week by  Selma @Selma’s Table and Margy @La Petite Casserole. See you guys there!

fiesta-friday-badge-button-i-party

Curried Chicken Sandwiches


Recipe Adapted from Bon Appetit.com

Print

Ingredients

Curry Brine

  • 1 quart buttermilk
  • 4 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 teaspoons curry powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric

Sandwiches

  • 2 skinless, boneless chicken breasts (about 1 pound), halved horizontally
  • 1/4 recipe Curry Brine
  • 4 large or 8 small slices country-style bread
  • 1/2 small red onion, thinly sliced
  • 1 roasted red pepper, thinly sliced
  • 1/2 cup chopped romaine lettuce

 Directions

1. For Curry Brine: combine the buttermilk, kosher salt, black pepper, curry powder, cumin, turmeric.

2. Add chicken and refrigerate overnight, or at least 4 hours.

3. Preheat broiler and spray broiler pan with non stick cooking spray.

4. Broil chicken until golden brown and slightly charred and juices run clear. (Inner temp of chicken should reach 160°-165°)

5. Layer bread with chicken, onion, red pepper and lettuce. Serve.