One of the things that Rachael Ray does that I appreciate is her make-your-own-take-out meals. I have made a few of them with good success. (Before you stop reading Rachael Ray haters I did not do an RR recipe.) Here at the cabin we are very restricted by what can be cooked based on our ingredients and there are no take-out places at all. The island has a restaurant, a pub, a small grocery store and a corner store. The grocery store gets new deliveries twice a week but if they run out – they run out. Things like sushi, pad thai, and pho are not options. However sometimes a craving hits and needs to be satisfied.
Yesterday we wanted Indian, luckily I had most of the spices necessary so I found a recipe for a tomato based curry in The Naked Chef Takes Off. (Go antioxidant goodness.) We both liked it but it was a little acidic, I added a whole lime juiced before tasting the curry as I went and next time – maybe a quarter of a lime? Maybe none? I also modified the recipe a bit in a few more ways. Originally his recipe was just lamb but they didn’t have any at our market so I used chicken instead plus the cauliflower. I also used the oven as much as possible as we only have two burners on our stove here and they extend our teeny counter.
The grilled naan bread was really successful, I followed the recipe I had made previously but did it on the BBQ instead and it was really really good, and easier really. I have updated the post to add grilling instructions.
1 tablespoon fennel seeds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
¼ tablespoon black peppercorns
½ cinnamon stick
1 cardamom pods
2 inches ginger, peeled and minced
1 red onion, grated
4 cloves garlic, minced
3 dried red thai chillies, crushed
1 bunch fresh cilantro
1 tablespoon butter
½ cup stock or water
1 small can of whole tomatoes
1 tablespoon vegetable oil
2 large chicken legs, Skinned, boned and cut into a large dice
1 cauliflower, broken into florets
1 handful cilantro
½ cup yogourt
salt and freshly ground black pepper
½ lime juiced
Lightly toast the fennel, cumin, coriander, peppercorns, clove, cinnamon, and cardamom pods over medium heat in a skillet. Toast for a few minutes or until fragrant. Put in a spice grinder or mortar and pestle and grind to a powder.
Preheat the oven to 300F. In a large dutch oven over medium low heat add butter, spice powder, ginger, onions, garlic, the first bunch of cilantro and chiles. Stir , cooking until golden brown – about 15 minutes. Add the tomatoes and stock and stir to combine. Bring the mixture to a simmer and put in the oven for 90 minutes to let the flavours meld.
In a large skillet fry the chicken pieces in the oil for a minute or two until just starting to brown. Add chicken into the pot and put back into the oven for 40 minutes on 350F. Add the cauliflower and cook for another 10-15 minutes or until the cauliflower is cooked but still has a bit of a bite.
Remove from the oven and stir in the remaining cilantro. Taste and add salt and pepper to correct. Add a little bit of lime juice and taste gently – too much may make the curry too acidic. Serve with yogourt, basmati and naan.[print_this]