even though drumsticks are high-maintenance these were really good… the cilantro relish really made this dish! do not leave it out!
Tandoori Chicken Drumsticks with Cilantro-Shallot Relish
adapted from foodandwine
1 tablespoon sweet paprika
1 tablespoon garam masala
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon ground turmeric
1 tablespoon finely grated peeled fresh ginger
4 garlic cloves, minced
1/4 cup fat-free Greek yogurt
1 tablespoon fresh lemon juice
1/2 cup canola oil
Freshly ground pepper
12 chicken drumsticks (about 4 1/4 pounds)
3/4 cup coarsely chopped cilantro
1 small shallot, minced
3 tablespoons distilled white vinegar
- Preheat the oven to 450°. Set a rack on each of 2 large baking sheets. In a small skillet, toast the paprika, garam masala, cumin, coriander and turmeric over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer the spices to a medium bowl and cool slightly. Stir in the ginger, garlic, yogurt, lemon juice and 2 tablespoons of the oil and season with salt and pepper.
- Make 2 or 3 slashes in each drumstick. In a large bowl, toss the chicken with 2 tablespoons of the canola oil and season with salt and pepper. Add the spiced yogurt and rub it onto the chicken. Arrange the chicken on the racks, leaving 2 inches between the pieces. Roast for 45 minutes, turning occasionally, until the chicken is golden brown and cooked through. Light the broiler and broil the chicken 6 inches from the heat for about 5 minutes, until lightly charred and crisp.
- In a small bowl, stir the cilantro, shallot, vinegar and the remaining 1/4 cup of oil; season with salt. Serve with the chicken.
served this with some garlic naan from tj’s yum!
Slow Cooker Indian Chicken Stew
adapted from sheknows
2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped
3 cloves garlic, minced
5 teaspoons curry powder
2 teaspoons ground ginger
1/2 teaspoon salt
1/4 teaspoons ground black pepper
1/4 teaspoons cayenne pepper
2 15-ounce cans garbanzo beans (chickpeas), rinsed and drained
2 14.5-ounce cans diced tomatoes, undrained
1 cup chicken broth
1 bay leaf
2 tablespoons fresh lime juice
1 9-ounce package fresh spinach
add the chicken, onion, and garlic, curry powder, ginger, cayenne, salt and pepper to crockpot. Stir the mixture to combine and then add the beans, tomatoes, broth and bay leaf.
Cover the cooker and cook on high-heat for 4-1/2 hours.
Uncover the cooked stew and stir in the lime juice and the spinach. Let stand for 3 minutes.
I was shopping at trader joes a couple of weeks ago and came upon the samples they were cooking up. It was the strangest combo of ingredients I’d ever seen. Lentils, cabbage and curry sauce all mixed together. I tried it and surprisingly it was really good so I bought all the ingredients.
curry simmer sauce
And how easy is it to make? Just throw all the ingredients together into a pot with one cup of water and heat through!
The first time I made it I used the masala simmer sauce and it came out good. The second time I used the curry simmer sauce and it came out really good. The curry version had a nice kick. Both times I threw in rotisserie chicken. Yum.
When I made this the last time I was out of coconut milk and had to improvise. This time I had the coconut milk but used ground turkey insteAd. Yum!
I’ve made beef keema before and liked it. This recipe is a little different. I really thought I had a can of coconut milk but alas halfway through making this recipe I realized that I didn’t. A frantic google search turned up boiling unsweetened coconut in water as a substitute. I think this dish would have been fantastic had I had a can! It was still really good and I’ll definitely be making it again.
Keema Beef Curry
adapted from five and spice
1 tablespoon butter
1 1/2 pounds ground beef
1 large onion, finely chopped
3 large garlic cloves, minced
Salt and freshly ground pepper
2 tablespoons minced fresh ginger
2 tablespoons Madras curry powder
1 large Yukon Gold potato, peeled and cut into 1/2-inch chunks
1 1/2 cups chicken broth
One 14-ounce can unsweetened coconut milk
One 14-ounce can diced tomatoes
1 1/2 cups frozen baby peas
Warm naan or chapati and cooked rice, for serving
In a large pot, or deep skillet, heat the butter over medium high heat, until foaming. Add the ground beef, sprinke with salt and pepper, and cook, breaking it apart into small pieces, until there is no pink left.
Add the onion, garlic, ginger, and curry powder. Stir and cook until the onion has softened, about 5-7 minutes.
Stir in the potato, making sure to coat it with all the flavors in the pot. Add the broth, coconut milk, and canned tomatoes with their juices. Bring to a boil, turn down to a simmer, and cook until the potato is tender and the sauce has thickened, about 15-20 minutes.
Use a wooden spoon to crush most of the potatoes into the broth. Stir in the peas and continue to cook until the peas are just cooked through, around 5 more minutes. Season with more salt and pepper to taste.
Serve sprinkled with chopped cilantro, accompanied by rice and/or naan or chapati.
I made keema once before and thought I’d try a different recipe this time! This one didn’t disappoint either. Think I would decrease the cumin next time. I served with tjs garlic naan.
adapted from myrecipes.com
1 1/2 teaspoons olive oil
1 cup chopped onion (about 3/4 small)
3 garlic cloves, minced
1/2 teaspoon minced peeled fresh ginger
1 pound ground beef
1 1/4 teaspoons ground cumin
1 1/4 teaspoons ground coriander
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
3/4 cup chopped tomato
1/2 cup frozen green peas
4 lime wedges
Heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and ginger; sauté 4 minutes. Add beef; cook 8 minutes or until browned, stirring to crumble beef. (Drain, if necessary, and return beef mixture to pan.)
Stir in cumin and next 5 ingredients, and cook 1 minute over medium-high heat, stirring often. Stir in tomato and peas. Cook 4 minutes or until thoroughly heated. Serve with lime wedges.
Hope everyone had a great Mother’s Day!
sloppy joes are always a good quick meal. There’s also a lot of variations on them! This was one was just ok.
Indian-Style Sloppy Joes
adapted from rachael ray magazine
2 tablespoons EVOO or vegetable oil
1 1/2pounds ground turkey or ground chicken
1 onion, finely chopped
1 piece (1 inch) fresh ginger, grated
4 cloves garlic, finely chopped
Salt and pepper
1 1/2teaspoons ground turmeric
1 1/2teaspoons ground cumin
1 1/2teaspoons ground coriander
1 1/2teaspoons chili powder
1 can (8 oz.) tomato sauce
1 tablespoon honey
6 soft burger rolls, split
Cilantro leaves for topping
In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the meat and cook to brown well, 7 to 8 minutes. Add the onion, ginger and garlic; season with salt and pepper. Stir in the turmeric, cumin, coriander and chili powder. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the tomato sauce and honey, lower the heat and simmer until ready to serve.
Layer the roll bottoms with the sloppy joe meat, cilantro, and roll tops.
I ripped this recipe out of weight watcher magazine. They had it under the 15 minute dinner section. It came out pretty good and quick. I served with tjs garlic naan. Yum!
adapted from weight watchers magazine
2 tsp oil
1lb ground chicken
1/2 onion, minced
4 cups baby spinach
1/4 cup raisins
4 tsp toasted pine nuts
Heat oil in skillet.
Add ground chicken, onion, and cumin. Cook until chicken cooked through
Add spinach, raisins and pine nuts.
Cook until heated through
Serve with naan
Brave yourself for the picture I took of this dish.. I won’t even say what the munchkins said it looked like! This smelled soooooo good while cooking, but definitely didn’t live up to the delicious aroma while cooking. We tossed the leftovers… Better luck next time!
slow cooker chicken saag
adapted from bevcooks
* 2 pounds baby spinach
* 2 red onions, roughly chopped (I used one red, one yellow)
* 5 serrano peppers, stems removed (I only had one jalapeño)
* 1 head garlic, peeled
* 4-inch piece fresh ginger, roughly chopped
* 1 can of diced tomatoes
* 4 Tbs. cumin
* 2 Tbs. garam masala
* 1 Tbs. turmeric
* 1 Tbs. chili powder
* 2 pounds boneless chicken breasts, cut into small cubes
* coarse salt & freshly ground pepper
* cooked white basmati rice and garlic naan for serving
* fresh cilantro, for garnish
Layer half the spinach along the bottom of your slow cooker. Then add the onions through the chili powder. Add a big pinch of salt and pepper. Then press down the other half of the spinach on top of everything. It will practically be falling out everywhere. Press the lid down.
Now turn the slow cooker on to low and let it simmer for 3 hours. Check on it a couple of times and give it a stir. After three hours, pour the saag into a blender and purée it. Pour back into slow cooker.
Then let it simmer another two hours.
THEN, sear your chicken cubes in a large skillet until nice and browned on both sides. Season them with salt with pepper. Transfer the chicken to the slow cooker for the last hour of slow cookering. (for a total of 6 hours)
Serve over a bed of cooked white (basmati or jasmine) rice and some torn toasted garlic naan! And oh! Some good cilantro! And oh! Maybe some fresh lime juice if you want to wake it up a little.
This was eh.. Not enough flavor for me. Munchkin #1 loved it though!
crockpot chicken korma
a year of slow cooking
2-3 pound boneless, skinless chicken, cut in chunks
1 large onion, coarsely chopped
2 (14.5-ounce) can diced tomatoes and juice
2 garlic clove, minced
2 teaspoon curry powder
1/2 teaspoon ground cloves
1 teaspoon kosher salt
1 tsp cinnamon
1/2 cup greek yogurt (to add later)
cooked white or brown long grain rice for serving
Use a 4-quart slow cooker. Put the chicken into the bottom of your pot. Add onion. Pour in the tomatoes, and add garlic and all spices. Cover and cook on low for 6-8 hours, or high for 3 to 4. stir in the yogurt. Serve over rice.