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Tales of travel and food with a touch of spice

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Pomegranate Chicken Curry

August 5, 2013 by manjirichitnis 4 Comments

For my next recipe using Chobani Yogurt, I made a spicy chicken curry  main dish, the curry can be made less spicy as per taste by reducing the quantity of red chilli powder and garam masala used.

I have used Chobani Pomegranate Yogurt as it lends a subtle but noticeable tangy twist on the palate.

Serves: 2

Prep Time: 35 minutes including the chopping and slaving bit

You will need:

  • 4 chicken breast fillets chopped into chunks which are curry pieces, yet not totally bite sized.
  • 2 large tablespoons Chobani Pomegranate yogurt
  • 1 large green chilli chopped into big pieces
  • 1 large red spicy red chilli chopped into big pieces
  • Salt to Taste
  • 1 tsp Turmeric powder
  • 2  heaped tsp red chilli powder
  • 1 tsp Garam Masala
  • A pinch of Pepper powder
  • 2 tbsp tamarind paste
  • 3 small red onions finely chopped
  • 1 heaped tsp fresh ginger garlic paste

Method:

  • Heat a sauce on a medium flame and add 2 large tablespoons of sunflower oil
  • Sautee the chopped onions and the ginger garlic paste till the onion changes colour
  • Then add the chicken pieces and reduce the flame , when the chicken changes colour reduce the flame to the bare minimum and stir in the Pomegranate favoured Chobani yogurt. Do this before the chicken begins to cook to run juices as at that stage the yogurt will not be able to lend it flavours to the cooked meat.
  • Then add in this order the red chilli powder, the chopped red and green chillies, the garam masala and the pepper powder, mix well and stir ,then add enough water for the chicken to cook and to allow for some thick gravy . Add just enough or else much will dilute the whole curry and make it will become one big mess- just in case it does, take a deep breath and add 2 small completely boiled or 1 medium-sized potato mashed well into the curry ,it will soak up the excess water but then one needs to adjust the salt and red chilli proportion as well.
  • Now add the salt and mix well. Adding salt before the rest of the ingredients somehow alters taste to a large extent. Cook the chicken on a low flame with lid on checking occasionally and stirring as well. Yes one needs to fawn over the pot like one would over a pesky but adorable toddler. Humm, well now this should cook fairly quickly, check by jabbing a piece of chicken with a blunt knife.
  • I choose to serve this Pomegranate Chicken with boiled basmati rice cooked with garden fresh green peas.
  • Serve with some red onion by the side and freshly chopped coriander (cilantro) for that fresh and tasty garnish.
  • Serving suggestion – serve with boiled basmati peas pilaf/pulav/poolav lightly flavoured with cinnamon and bay leaves – again made with just a tiny drop of oil to sautee the bay leaf and cumin seeds.So good ummm

Chobani Pomegranate

 

 

 

Pomegranate Chicken - Chobani

*Thanks to Chobani for sending me some flavoured yoghurt samples to review. As usual, all opinions are my own. No monetary compensation was provided for this post and I was not expected to write a positive review.

Filed Under: Food, Meat, Product Reviews, Recipe Index Tagged With: basmatic rice, bayleaves, chicken breasts, chicken curry recipe, chobani pomegranate flavoured chocken, Chobani Uk, cinnamon, cook to impress, coriander, cumin, easy indian chicken curry recipe, finely chopped, ginger garlic paste, green chillies, green peas, Indian cuisine, indian food blog, lemon, lime, main dish recipe, marinate, pilaf, poolav, Pulav, red chilli powder, red chillies, red onion, salt, spicy indian curry rceipe, tadka, tumeric

Shahi Khichadi

April 9, 2012 by manjirichitnis 9 Comments

I have decided to finally upload some of the recipes which received a lot of comments on my Facebook food album and I ended up sending out the recipe by email to many of contacts. Here is one of the easier and more popular ones . When I was a kid when my mother said ”khaichadi” in response to what’s for dinner ? it usually meant that one of us feverish and needed something gentle on the tummy or one of us was trying to recover from an upset tummy .Of course the taste of the boiled rice and green gram halved and with skin on or the yellow version without skin , is ultimately satisfying a great comfort food when served piping hot with a dollop of ghee and some warm milk ,a good night’s sleep guaranteed !

But my version is spicy ,with a tasty twist and a lot of fun to cook and even more fun to eat .

I adopted this recipe from the way my mother makes khichadi and also from how my pal S of www.jainfoodie.com makes Jain Dal Khichadi . I choose to call it Shahi meaning Regal or Royal here because it is rather a posh version of the humble boiled version. Khichadi meaning an Indian for a slurpalicious RICE and lentil dish cooked like a pulav /pulao/pilau /pilaf.

Ingredients (enough to serve 2 with second and maybe a third helping !)

  • Rice 1 cup
  • A Mix of the following in equalish parts in the same cup used to measure the rice – Massor Dal also called Red Lentils-split and skinless, Moong Dal also called Green Gram yellow we will use the  spilt skinless variety and the split green moong dal with green skin on , Urid Dal also called Black Gram halved with skin ,some Toor Dal also called pigeon peas – yellow spilt and skinless .
  • 1 large red Onion
  • 1 medium tomato
  • 2-3 Bay leaves
  •  Bits of Cinnamon bark
  • 2 cloves of garlic smashed with skin on
  •  2 green chillies
  •  Jeera / Cumin
  •  Hing / Asafoetida
  • Salt to taste
  • Red Chilli Powder
  • Turmeric Powder
  •  2 small potatoes
  •  Few Curry leaves
  •  Few Cloves
  •  Few black whole peppercorns
  • 18. Oil for sauteing
  • Some Ghee – maybe 2 spoons – Clarified Butter

Method :

  • Wash the rice and lentils and place them in a pressure cooker ,add 4 cups (use same cup as the one used to measure the rice and the dals) of water and another to make it a little softer than regular rice ,pressure cook till 4 whistles are done.
  • Once the steam slowly releases from the cooker , you can open the lid and it will look like the picture below but a bit different in colour because when I made this I was short on red lentils so didn’t add them . Actually even you make this dish with rice and only yellow moong dal it will taste just as good πŸ™‚
  • While the cooker is cooling down ,chop the potatoes into longish strips and stir fry them in hot oil till they turn brown, add some salt, sprinkled over them just as they get done, these potato fries are our garnishing to add that REAL REGAL or SHAHI touch to the dish . Once done keep them aside and STOP yourself from munching on them before your dish is ready , my husband managed to gobble quite a few ,pretending he was helping me ”stir” the onions while I clicked pictures ..grrrrr
  • Now Lets prepare the tadka /tarka or the tempering. First slice the onion and the tomato vertically into thinish slices .
  • Add oil about 2 large tablespoons into a pan and one teaspoon of ghee just for flavour and aroma , when this mix is hot add some hing , then add the jeera and the crushed garlic and the 2 green chillies spilt along the middle lengthwise as it opens them up and allows the pungent seeds to spread through the tempering , one kick ass way to add that hotttt KICK to the dish ,trust me this one is explosive spicy HOTT as it has all the ingredients to help the taste explode in your mouth, saute till the garlic is brown and the garlic’s skin starts to crackle , then add the cloves, the whole black peppercorns , bits of the barks of Cinnamon ,curry leaves, bay leaves and keep stiring this mixture to prevent charring or over heating ,it will look like in the picture below :
  • Then add the chopped onion, It should look like the picture below:
  • Then after a while when the onion has begun to turn a lovely pinkish ,brownish colour and looks the picture below it’s time to add the tomato .
  • Now add the vertically sliced tomato slices , I can assure you that now the potent aroma of all those lovely spices and the onion are stirring up quite an appetite inside you and making you hungrier every passing minute .
  • I dislike chunky bits of tomato floating in my mouth while I gobble up the khichadi so I jus a flat wooden spatula and gently ensure that the tomatoes are totally mashed  in a way that allows the mixture to become one entity, it should look like in the picture below :
  • Add just a bit of red chilli powder and some turmeric powder to the mixture above and add salt to taste ,Now add the cooked rice and lentil mixture to the above tempered mix of spices ,onions and tomatoes ,mix well stirring well, add salt again enough to flavour the rice and lentil mix .
  • It’s almost done , just keep this on a low flame for about a minute or two to allow the flavours of the spices to penetrate deep inside the rice and lentils .
  • The SHAHI KHICHADI is now ready to be garnished! Yay πŸ™‚
  • WOW now doesn’t that look awesome ? I am quite proud about this creative production from my kitchen , hope you relish it as much as I did errr we did , hubby had to agree πŸ™‚
  • If you fear that all the spices may be a bit too much for your sensitive palate prepare a quick cooling cucumber and curd accompaniment . Beat 2 spoons of set yogurt or thick flowing yogurt and add tiny square bits of fresh cucumber , season with a bit of salt ,some sugar and some jeera powder to taste .

Enjoy !

Filed Under: Food, Indian, Recipe Index, Vegetarian Tagged With: bay leaves, chilli, chop, cinnamom, cloves, cooker, cucumber, cumin, curd, curry leaves, dal, flame, fry, garlic, ghee, green chilly, hot, jeera, khichadi, kitchen, lentils, masoor, moong, oil, onion, peppercorns, pictures, pilaf, Pilao, potatoes, powder, pressure, pulao, Pulav, recipe, red, regal, rice, royal, salt, shahi, spicy, sugar, tempering, tomato, toor, turmeric, urid, yogurt

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