Chicken Tikka Masala, by Pastor Ryan. Whether you love Chicken Tikka Masala or you’ve never tried it in your life, you’re in for a treat.
Ryan comes through once again with a tremendously flavorful version that is sure to knock the socks off of anyone who takes a bite. He also explains the mystery of the Garam Masala spice blend, which has always eluded me a bit. Thanks for sharing, Ryan! -PW Here in Cincinnati, we’ve got an Indian restaurant that I frequent whenever I have the chance. I love this dish. To start we’ll need to put together a pretty good-sized ingredients list. 3-4 Chicken Breasts. Plain Yogurt (1/2 cup), Butter (6 Tbsp), and Heavy Cream (1 1/2 cups) 28 oz. can diced tomatoes. 1 Large Onion, 4 Cloves of Garlic, and fresh Ginger (1 x 2-inch chunk) Cumin, Garam Masala spice mix, and Ground Coriander.
Garam Masala is highly important in this dish. A good Garam Masala spice mix recipe is: OPTIONAL Ingredients for this dish would include fresh Cilantro, Chili Peppers (these are Serranos), and Turmeric (for our rice). Chana masala. My latest snap of cravings for Indian food hit a couple weeks ago, and because I haven’t learned anything over my two stints in the East Village, we ordered in from a restaurant on 6th Street and received puddles of oily, listless and weakly spiced curries that we dragged our way through only to be rewarded with bellyaches.
Also, regret. I have an archive of Indian recipes I make several times a year, that I crave like clockwork as soon as we hit a cold snap and never disappoint, a cabinet full of robust rust and mustard-colored powders and seeds and yet I let someone else put lackluster chana masala in our bellies. I’ve made a slew of chana masalas — a Northern Indian chickpea stew with tomatoes — but none have made their way to you because while they’ve all been edible, with bowls licked clean as there are exactly no intersections of chickpeas and tomatoes that I won’t gobble down, I had yet to find The One. And then on Saturday night, we finally hit the ball out of the park. Kay’s Pumpkin Curry. I was facing a major challenge, a catch 22 almost: I wanted to create a vegetarian pumpkin recipe for Kayotic Kitchen.
But here’s the catch: my guy hates pumpkin. No, he doesn’t just dislike it, he hates it with a passion. I’m very adamant where it comes to finding ways to make people eat and even like those things they usually dislike. What can I say? It’s an annoying trait, but it’s me. I thought that warm spices such as curry, chili and cumin would go really well with the sweetness of the pumpkin and it did.
The verdict? Ingredients: 3 tbsp sunflower oil 1 pumpkin (2 pounds) 2 onions 1 large garlic clove 2 medium tomatoes thumb-size piece fresh ginger 2 tsp curry powder 2/3 tbsp chili flakes 1/2 tsp ground cumin 1/2 tsp ground lemongrass (sereh) 1 tbsp mustard-seeds 1 cup vegetable broth 1 cup coconut milk 1/4 tsp dried mint lime juice coriander salt Directions: I bought an organic pumpkin. Trim the ends, cut it in half and spoon out the seeds.
Chicken Palava (African peanut stew) I have a pretty special (and simple) dinner recipe for you.
Not so special you can’t whip it up during any given weeknight, but it’s a fun recipe. It’s different, and that’s exactly what we need now and then. If you’ve been reading my blog for a while now, it won’t come as a surprise to you that I’m a serious peanut-o-holic. I love anything peanut, and simply have to try every recipe that includes some form of peanut (butter). And anything bacon, but that’s a different posting all together. It’s why I came up with my peanut flavored potatoes, and several other recipes calling for peanut butter. I realize what a big leap it is from the iron pots and wooden spoons type of food in Ghana to my Le Creuset in Dutch suburbia, but seriously guys, I’m taking you to Africa with me! Ingredients: Directions: Somehow I always find myself using the same basic ingredients such as onion, bell pepper, garlic etc. . ….into this. Cut the chicken into tiny cubes.