Thursday, April 23, 2015

Chicken Satay

 For another version... Chicken Satay with Spicy Peanut Sauce.

Serves 8-10

3 C coconut milk, divided
2 cloves garlic, minced
2 Tbls + 2 tsp curry powder, divided
½ C + 1 T brown sugar, divided
1 tsp salt
1 tsp black pepper
1½ lb boneless, skinless chicken breast tenders (breasts, cut into strips)
1 C peanut butter
1½ C chicken stock
¼ C lemon (or lime) juice
2 tsp soy sauce
20 (6 inch) wooden skewers

In a bowl, combine 1 C coconut milk, garlic, 2 tsp curry powder, brown sugar, salt and pepper, stir until sugar is dissolved. Toss chicken tenders/strips in mixture; cover, and marinate for 2 hours (refrigerated).

In saucepan, bring 2 C coconut milk, 2 T curry powder, peanut butter, chicken stock, and ½ C brown sugar to a simmer over medium-high heat. Simmer 5 minutes, stirring constantly, until smooth and thickened. Remove from heat; stir in lemon juice, and soy sauce. (Add extra soy to taste if needed.)

Preheat grill. Presoak skewers in water. Thread chicken onto skewers. Grill 4-5 minutes per side, or until cooked through. Serve with warm peanut sauce.

Date & Raisin Chutney

(Khajoor & Kishmish Chutney)

2 C pitted dates
½ C raisins (dark or golden)
¼ C tamarind pulp
½ C brown sugar
½ inch fresh ginger, minced
1 tsp salt – adjust to taste
2 tsp ground cumin
½ tsp black pepper
½ tsp red chili powder – adjust to taste
2 black cardamom pods
1½ C (about) water

Soak raisins in water for about ½ hour. Chop dates into ½” pieces. Remove shell from cardamom pods; crush seeds.

In saucepan, combine water, tamarind, sugar, salt, black pepper, red chili powder, cumin and cardamom. Bring to boil; reduce heat and simmer for about 2 minutes.

Add dates, raisins, and ginger. Return to boil, then remove from heat. Let sit at least 1 hour before serving. Serve at room temperature.

Chutney can be refrigerated for up to a month.

I used this as a marinade and condiment over a pork loin I roasted recently. Delicious!

Indian Vegetable Curry

Serves 4-6

1½ lb choice of vegetables: cauliflower, carrot, okra, spinach, babycorn
1 C canned chickpeas, rinsed & drained
2 medium onions, thinly sliced
4 cloves garlic, minced
1 green chili, deseeded and minced
1-2 inches ginger, peeled and minced
1 tsp turmeric
1 tsp ground cumin
1 tsp ground cinnamon
½ tsp salt
½ tsp mustard seed
½ tsp ground coriander
1 T curry paste
1 T tamarind purée and/or 1 T tomato paste
½ C coconut milk
oil for sautéing

Wash produce; trim and peel as needed. Medium dice all vegetables (except onions). In small bowl, combine curry paste, tomato purée and coconut milk; set aside.

Heat oil in large skillet over medium heat; sauté onion for 1-2 minutes; add garlic and chili, sauté another 2-3 minutes, stirring often. Add spices and ginger, stirring until well combined and fragrant.

Add diced vegetables, firmest first; cook, stirring often, until fork tender. Add chickpeas, cook until thoroughly warmed. Add coconut mixture, stirring gently to combine all ingredients. Cook until slightly thickened.

Serve over rice or with naan.