Monday, May 23, 2011

Impromptu Indian night

We have an amazing place called the Naan Hut in our neighborhood.  So when some friends suggested doing curry for dinner, we immediately thought of this place and their HUGE sheets of warm soft bread.  They ONLY make this bread and it's all made to order, and I have to admit that on the way back to the car a good chunk of the bread may have disappeared... ;)  Even Cy who generally avoids bread took some healthy bites.

In anycase, I've been wanting to try out a curry recipe from this book for awhile now so this was the perfect opportunity. The author is a half Japanese-half Indian model whose Father is an Indian chef.  Apparently, this recipe was one handed down to her from her Grandfather.  All of the recipes in her book look healthy and delicious, a great mix of Indian and Japanese food - a combination that you don't see very often.

Our friends made some grilled eggplant and cauliflower with some yogurt sauce flavored with cumin and fennel seeds.  It was delicious! A reminder that veggies can be amazingly good with just simple preparation.

The curry recipe turned out to be a hit and was also very simple to prepare.  There is a long ingredients list but hey, it's Indian food.  It's great to have all of these spices on stock anyway.  In fact you can just premix the spices ahead of time so that you can whip up this curry whenever you feel like it.

I feel like curry is such a great way to incorporate all the great spices like ginger and tumeric into your diet.  I seem to remember reading that tumeric has numerous health benefits, including helping to control your blood sugar...I will have to read up on this...

Indian Curry Recipe:
adapted from Kumazawa Chie no Genki Recipe

Ingredients (Serves 3-4):

Chicken Thigh cut into pieces... 500g
Minced Garlic... 1 tbsp
Minced Ginger... 1tbspd
Onion (chopped)... 1
Olive Oil... 1 tbsp
Tomatoes(chopped)... about 4 Romas
Plain Yogurt...500g (we used a Russian yogurt)
Ground Coriander...1.5Tbsp
Ground Cloves...1.5tsp
chili powder...1-2tsp
Cayenne pepper...1tsp taste


1.  Heat the olive oil in a large pot and cook onions along with garlic and ginger until onions are translucent.

2.  Add the cardamom, stir.  Add the tomatoes and cook until the tomatoes break down.

3.  Add the rest of the spices, water, and chicken thighs.

4.  Add the yogurt and cover and cook on low-med heat for a couple of hours.

5.  Adjust spices and add salt to taste, and serve.

This guest made sure to keep an eye on the table the entire time :)

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