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

Cauliflower ani vatanyachi bhaji ( Cauliflower side with green peas)

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I love cauliflower as a vegetable for its taste and sheer possibilities in the kitchen, my fav everyday vegetable to be eaten with chapatis is a mix of cauliflower and green peas in a spicy,semi dry sabzi form.I used biryani masala to add a twang to my usual taste and the result was worth sharing:)

Skill level beginner,basic

Serves :2 with rotis and curd to make a light meal

You will need :

  1. I medium-sized cauliflower
  2. A handful of fresh or frozen green peas
  3. 1-2 red onions very finely sliced
  4. Curry leaves – 3-4
  5. Green chillies – 2 chopped in big pieces
  6. Biryani Masala
  7. 1/4th red juicy tomato chopped into tiny pieces
  8. ginger paste
  9. 2 cloves of garlic very finely sliced
  10. Oil for tadka
  11. Mustard seeds
  12. Cumin seeds
  13. salt to taste
  14. Turmeric and red chilli paste as per taste and colour requirements
  15. Coriander powder
  16. Jeera Powder
  17. 2 large spoon full of any packet biryani masala.
  18. few sprigs of fresh coriander leaves, finely chopped to garnish
  19. a tiny squeeze of lime
  20. A pinch of asafoetida/hing

Method:

  1. Heat 2 tablespoons oil in a saucepan – when it’s hot add the asafoetida and mustard seed, when the seeds start to pop add cumin seeds and the finely chopped garlic bits,as always I love the garlic skin, I let the beautiful aromas take over my olfactory senses ,my imagination ,my kitchen and umm well probably the building hallway as well ;)’
  2. Ensure the cumin seeds turn a toasty brown and then swiftly move on to the next ingredients
  3. Next go in the fresh green curry leaves and green chillies, chopped onion, I used the food processor this time so it was almost a puree and this onion takes up the flavours of the spices faster I imagine.
  4. Add the coriander powder,ginger and garlic pastes and stir well and allow it to become a sticky sort of paste
  5. Then add the biryani masala and feel the explosion in the aroma as it marries well with the paste we had ready
  6. Then go into  cauliflower florets neatly chopped and the green peas
  7. Turn off the heat for a bit,sprinkle turmeric powder,red chilli powder,cumin powder and salt to taste.
  8. Turn on the heat on a low flame and sprinkle some water enough to wet the veggies and allow for some steam to happen to cook the cauliflower.
  9. Stirring occasionally cook with a lid for about 10 minutes.
  10. garnish with freshly coriander finely chopped and a tiny squeeze of lime to add an extra twang.
  11. Eat with hot puffy rotis off the hob!

 

I am linking this favourite Maharashtrian vegetarian recipe for Cauliflower and Green Peas sabji with In My Veg Box for May2014 hosted by me for Nayna who Blogs at Simply.Food and Citrus Spice.

In my veg box cauliflower

 

I just noticed how I wrote my blog posts earlier on and how greatly my food photography has changed for the better – no its not a case of a donkey praising his own tail just a mere observation 😉

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