Indian Chicken Strips

This recipe serves 6 to 8 and it is the yummiest, most delectable chicken marinade I can think of.
Ingredients

3 lbs chicken - boned, skin, and cut into strips
marinade:
5 tbs vegetable oil
4 tbs red wine vinegar
1 med onion peeled and chopped
1 whole head of garlic peeled and chopped
1 inch cube fresh ginger peeled and chopped
2 tbs fennel seeds
2 tbs ground cumin
2 tsp ground coriander
seeds from 8 cardamom pods - yes this is the toughest part of the prep.
1 tsp cinnamon
8 whole cloves
20 black peppercorns
1/2 to 3/4 tsp cayenne - this is where you can crank up the heat if you desire.
2 tsp salt
3 tbs tomato sauce

Process
1. Combine all marinade ingredients in blender.


























2. Blend until smooth.

























3. Combine chicken with marinade mix well and cover.

4. Refrigerate 4 to 5 hours.

5. Preheat broiler, grill or oven. Spread chicken in single layer on tray. Broil 10 minutes or until lightly browned.

You can also choose to grill them, but don't use a high heat/flame or you will incinerate the yumminess off of them. We grill these when doubling or tripling the recipe for a large group but I have also done it successfully by baking! If baking just broil carefully at the end - turning once or twice for better charring!

ENJOY!!! Serve with rice, Raita, and vegetable - or as an appetizer. Also goes well with Curried Chickpeas!

Simple Chickpea Curry

 

Another Martha Stewart Everyday Recipe, but this one peaked my interest!

Ingredients

Serves 4

• 1 tablespoon olive oil
• 1 large yellow onion, diced small
• 3 garlic cloves, minced
• 1 tablespoon curry powder
• 1 cinnamon stick (3 inches)
• Pinch of ground cloves
• 2 cans (15 ounces each) no-salt-added chickpeas, rinsed and drained
• 3 tablespoons ketchup
• Coarse salt and ground pepper
• Chopped cilantro and lemon wedges (optional), for serving

Directions

1. In a large straight-sided skillet, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until dark brown around edges, about 6 minutes. Add garlic, curry, cinnamon, and cloves and cook, stirring, until fragrant, 30 seconds. Add chickpeas, ketchup, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil; reduce to a simmer, cover, and cook 20 minutes. Uncover, and increase heat to medium-high; cook until sauce is slightly reduced, 5 minutes. Serve topped with cilantro, with lemon wedges alongside if desired.

Read more at Marthastewart.com: Quick Chickpea Curry - Martha Stewart Recipes

Simple Curry

 

I tweaked a recipe from Tasty Kitchen (which turns out to be from my lovah Jamie Oliver) and came up with this yummy curry. It hit the spot for me as I was nursing a cold on some dreary rainy spring evenings. Easy and delicious.

Ingredients
One bunch Scallions, thinly sliced white and light green parts only
One medium onion, finely diced
One bunch Fresh Cilantro, coarsely chopped
3 Tablespoons Roasted Sesame Oil
10 to 15 teaspoons Curry Powder (the more the merrier on your tongue)
2 Tablespoon Butter
2 cans Coconut Milk
2 large pinches Kosher Salt
the juice of one Lemon
2 blocks Extra Firm Tofu (pressed to Dry And Cut Into 1-inch Cubes) OR 4 boneless skinless chicken breasts cut into cubes
*** adding a dollop or two of sour cream or plain yogurt will cut the spice if you over do it***
Serve over cooked rice.

Directions

1. In large skillet, heat oil over medium heat.
   
2. If you are making rice, start it now.
   
3. Add onions and scallions and simmer until translucent.
   
4. Add tofu/meat and cook/brown.
5. Add cilantro and stir to combine.
6. Add the curry powder Stir everything together.
   
7. Add the butter. Continue to stir and cook for 20 to 30 seconds more.
   
8. When it’s all simmering nicely, add the coconut milk.
   
9. While stirring often, bring everything to a boil, then turn the heat down and simmer for 2 minutes.
   
10. Finish the sauce by seasoning it to taste with salt and then stir in lemon juice.
11. Turn off the heat and serve over cooked rice.
    

Bombay Duck

This recipe is one of the more confusing to find a picture for because there is an ugly overly-large-lower-jawed fish known as the Bombay Duck. Again my lovely Wiki has helped me hone in on the true Bombay Duck. In this recipe, you will use 2 ducks that you would find at your local market or butcher shop. I know they can be hard to find so you may want to befriend your local hunter during duck season, and hence the picture I chose. Mima noted that Bombay Duck could be found at her local delicatessen in NYC, but I can not confirm that that is still the case.
Ingredients
2 ducks
water
curry powder
green pepper, chopped
peanuts, chopped
hard boiled egg, chopped
chutney (Major Greys?)

Process

1. Boil 2 ducks in large pot until tender.
   
2. Remove from water and boil.
   
3. Reserve the water the ducks were boiled in to make a curry sauce. There are many ways to do it, but that is the link I chose for now.
   
4. Reheat duck.
5. Serve on rice with chopped ingredients.
   
6. Cover in curry sauce and enjoy!
   

The General's Soup

My ancestors are not so sure what General this is attributed to, and my father can not come up with what Generals were in the family either. There were not even Generals on my father's side of the family. Any searching I do only turns up with the history of Generals soups being poisoned, which this recipe is not an example of. So who knows what General this is named after, but more importantly is where they got their sense of measurement!

Ingredients
Equal portions: tomato soup, pea soup, milk
1/2 as much cream
salt
white pepper
curry powder (mixed to a paste with a little cold milk)
Sherry or brandy
croutons or Melba toast

Process

1. Take equal portions of tomato and pea soup, milk, and 1/2 again as much cream
2. Season to taste with salt, white pepper, and curry powder mixture.
3. Heat in double boiler
4. Add sherry or brandy to taste
5. Stir well
6. Serve very hot in soup cups, with croutons or Melba toast