Travels for Taste

Tales of travel and food with a touch of spice

Pomegranate Chicken Curry

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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.

Prawn Khichadi (Pulav/Pilaf/Poolav)

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This is NOT just a  recipe, it’s a Family Heirloom passed down from generations and cooked with great relish by my mother-in-law and her mum who is now 82 years old and still can stir up a some to-die-for finger licking dishes!

But before I start off rattling the ingredient list, a ”slice” of some history about the origin of this rice and prawn union.Coastal cuisine in the western Indian state of Maharashtra relished by the Maharahstrian community relies heavily on the use of all versions of the coconut, the most potent form being as part of the goda masala. This and ofcourse, the abundant availability fresh sea-food has given birth to many delicacies many of which most are age-old like this dish.

It’s also my prized comfort food and guarantees a great Sunday afternoon nap 🙂 and will ensure your crowned kitchen queen and master chef of all things nice hehehehe

Ok here goes, the ingredient list – This dish serves 2 adults for 2 meals with 2 generous helpings each and leftovers for the next day.

  1. Prawns or Koolambi as they are called in Marathi – 500gm
  2. Plain rice – I use basmati , I use 2.5 cup measures of my rice cooker measure
  3. Bay leaves -3-4
  4. ”Goda” Masala
  5. Tumeric Powder
  6. Red Chilli powder
  7. Half a slice
  8. Cooking Oil
  9. Salt to taste
  10. Ginger and Garlic Paste
  11. Wet coconut grated and make a fine puree with it – the wet coconut is available as a frozen product at any Indian Grocery store – use about a handful.
  12. Two Large red onions finely sliced
  13. Cinnamon (Dalchini)- 3-4 large bits
  14. Few cloves
  15. Green Masala – Use a bunch or coriander and 2 green chillies and give them a spin in the mixer, store this fine paste in the freezer and use as and when needed, it’s one of the most basic marination masala’s in most Maharashtrian non-veg dishes especially seafood.

Method:

  1. On a pan on low heat saute one finely chopped onion and the fresh wet grated coconut till the onions starts to caramelise, after this cools give it a spin in the mixer and make a fine paste.
  2. Marinate the washed rice in some the above wet grated coconut and onion paste, some ‘goda masala’ , a squeeze of half of a lime, salt, ginger and garlic paste and some Cinnamon. Keep Aside.
  3. De-vein the prawns, wash under tap water and marinate with red chilli powder, turmeric and green masala.
  4. Take oil in a vessel and saute the marinated prawns for 1-2 minutes.
  5. Heat Oil in a vessel big enough to cook the rice and prawns together that will hold the water as well , add the cloves, remaining cinnamon and one very finely chopped red onion, add the marinated rice and stir it , do this on a low flame.
  6. Then add the marinated prawns and water, for rice dishes water is always double the measure of the rice used so for 2.5 cup measures of rice use 5 cups of water.
  7. Cover and cook on a low flame.
  8. Serve piping hot with curd or pickle.
  9. I generally serve this with a spicy Curry.

Spicy Curry

In a pan heat some oil and add asafoetida one pinch , add puree of 2-3 large red onions and one tomato and puree of 1 handful of wet grated coconut , season with red chilli powder , turmeric,salt, green masala, goda masala and cook on a low flame with enough water to ensure a thick curry , Amp up the red chilli powder and green masala to your level of tolerance of spicy food !

Do let me know via comments if any of you made this dish and what you though of the recipe!

P.S: Forgive the poor image quality , I have a Simple Canon Camera which I am unable to use too well  and add to that the total lack of any photography skills but well the food   tasted awesome :), that’s what counts right , hehhe!

Update in 2013

A few days after I published this recipe, ‘A’ gifted me my first DSLR Camera – a shiny new Canon 600DS and I’ve been clicking away like a happy bunny ever since 🙂

To my absolute delight, he helped me add a new lens to my kit and gifted me a 50mm f 1.8 lens this year on my birthday. It is great for close-up food shots and true to the reviews, it works well in low light conditions.

Here’s an example:

The image below is from my kit lens where am struggling to fit everything in frame and focus on the prawns, I have sharpened the image, adjusted light and cropped it using Picasa 3.

Ingredients for Prawn Khichadi with old lends

 

Now see the difference in the image below, I love how the prawns are in sharp focus and how am able to easily adjust and fit everything in the viewfinder.I have adjusted light and sharpened the image very slightly, I am truly pleased with the results 🙂

prawn khichadi with new lens

bay leaves n cinnamon in pan

prawns sautee with khichadi spices

 

prawn khichadi plated n styled

 

 

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