Happy Birthday Bryan (The Official Taste Tester here at The Cook’s Sister)! Today, I’m going to celebrate his birthday by sharing links back to some of his favourite foods that I’ve blogged about and share a new recipe that he was very fond of. Check out some of Bryan’s favourites:
- New Mexican Style Chicken Tacos
- Breakfast Quesadillas with Peanut Butter and Bananas
- Mushrooms Stuffed with Tomatoes and Onion
- Green Chile Pepper and Tomato Soup
- BBQ Beef Tongue
- Spicy Green Chile Chicken Enchiladas
- Beef Burgers with Bacon and Red Onion
- Steamed Mussels in Coconut Milk
As you can probably tell, he really likes Southwest inspired foods and flavours. But… today I’m going to share a recipe from an Indian food cook book that I received as a birthday gift from my best friend a few years ago.
The book is Cooking School: Indian (ISBN 978-1-4075-6263-6 from Parragon Books). Why do I love this book? All of the recipes are formatted to fit on one page. There are beautiful pictures of the dish on the 2-page fold. The directions are broken down to be simple and clear. And best of all, everything I’ve made from this book has bee delicious, tasting just as good as the Indian food at our local restaurants (sometimes the recipes are a variation of what we’re used to, but always fantastic). I’ve made the Tandoori chicken, butter chicken, and now, the chicken jalfrezi.
This book has sat on my shelf for a while. I’ve read through and bookmarked recipes of my favourite dishes at restaurants when I first got it. I’ve thought about giving a few things a try, always dismissing it for one reason or another. It looks too time consuming, I don’t have time to marinate the meat, or I don’t want the apartment to smell like curry for a week were a few of my excuses. So, about a month ago, I finally cracked the cookbook, leafed through the recipes I had bookmarked, and decided on one that I would make.
Afterwards, I contacted the publisher to see if I could share the recipe with you (and, as I’m sure you’ve already guessed, they said yes!). And so the cooking began. I’m not very familiar with cooking Indian food, so I made a trip to the grocery store and stuck mostly to the original recipe. I added some yellow pepper for colour and used fresh grape tomatoes instead of canned tomatoes. The result? A yummy chicken jalfrezi!
This recipe is about a medium-spicy dish. If you want to turn up the heat, add more tumeric, cumin, coriander, chili powder, and garam masala. Similarly, use less of these ingredients if you want the dish to be more mild.
Do you stick to a recipe when making new dishes? Or do you feel comfortable making substitutions?
Recipe from Cooking School: Indian (ISBN 978-1-4075-6263-6, http://www.parragon.com), posted with permission from the publisher
- 1 pound /9 ounces /500 grams skinless, boneless chicken thighs (or breasts) – approximate cost $4.50
- 1/2 lemon, juiced – approximate cost $0.50
- 1 teaspoon salt – approximate cost $0.05
- 5 tablespoons olive oil – approximate cost $0.50
- 1 large onion, finely chopped – approximate cost $0.75
- 2 teaspoons garlic paste – approximate cost $0.10
- 2 teaspoons ginger paste – approximate cost $0.10
- 1/2 teaspoon tumeric – approximate cost $0.10
- 1 teaspoon ground cumin – approximate cost $0.10
- 1 teaspoon ground coriander – approximate cost $0.10
- 1/2-1 teaspoon chili powder – approximate cost $0.10
- 5 1/2 ounces / 150 grams canned chopped tomatoes – approximate cost $1.10
- 2/3 cup warm water
- 1 large garlic clove, finely chopped – approximate cost $0.10
- 1 small or 1/2 large red bell pepper, seeded and cut into 1-inch / 2.5 centimeter pieces – approximate cost $1.50
- 1 small or 1/2 large green bell pepper, seeded and cut into 1-inch / 2.5 centimeter pieces – approximate cost $1.00
- 1 teaspoon garam masala – approximate cost $0.10
- Indian (naan) bread or cooked basmati rice to serve – approximate cost $0.50
- Cut the chicken into 1-inch / 2.5 centimeter cubes and put in a nonmetallic bowl. Add the lemon juice and half the salt and rub well into the chicken. Cover and let marinate in the refrigerator for about 20 minutes.
- Heat 4 tablespoons of the oil in a medium, heavy-bottom saucepan over medium heat. Add the onion and cook, stirring frequently, for 8-9 minutes, until lightly browned. Add the garlic paste and ginger paste and cook, stirring for 3 minutes. Add the tumeric, cumin, coriander, and chili powder and cook, stirring, for 1 minute. Add the tomatoes and cook for 2-3 minutes, stirring frequently, until the oil seperates from the spice paste.
- Add the marinated chicken, increase the heat slightly, and cook, stirring, until it changes colour. Add the warm water and bring to a boil, Reduce heat, cover, and simmer for 25 minutes.
- Heat the remaining oil in a small saucepan or skillet over low heat. Add the garlic and cook, stirring frequently, until browned. Add the bell peppers, increase the heat to medium, and stir-fry for 2 minutes, the, stir in the garam masala. Fold the bell pepper mixture into the curry. Remove from the heat, and serve immediately with Indian bread or cooked basmati rice.
Makes about 4 servings (approximate cost: $2.80 per serving).
Wednesday Link Parties
- What’s Cooking Wednesday(hosted by The King’s Court IV, Turning The Clock Back, and Confessions of an Overworked Mom)
- Whole Foods Wednesday (hosted by Katie from This Chick Cooks)
- Cast Party Wednesday (hosted by Lady Behind the Curtain)
- Fresh Foods Wednesday (hosted by Kristy from Gastronomical Sovereignty)
- Allergy Free Wednesdays (hosted by Gluten Free Pantry, Real Food Allergy Free, The Tasty Alternative, Tessa The Domestic Diva, The Willing Cook, Gluten Freely Frugal, and Whole New Mom
- Whatcha’ Whipped Up Wednesday (hosted by DJ’s Sugar Shack)
- Wednesday Whatsits (hosted by White Lights on Wednesday)