Mild Chicken Curry With Yogurt

Watch my step-by-step videoChknCurryYogurt_NT

Eating a chicken curry doesn’t have to have you breathing fire like a dragon. This curry is mildly spiced and finished with yogurt.

Chicken Curry With Yogurt

Ingredients

  • 1 whole chicken cut into pieces
  • Juice of half a lemon
  • 2 tsps of ginger and garlic paste
  • 1 tsp each turmeric, chilli powder and garam masala
  • salt and pepper to taste
  • 2 tsps yogurt
  • Oil
  • 2 Red Kashmiri chillies
  • 1 sliced red onion
  • 1 tsp black mustard seeds
  • 2 tsps ginger and garlic paste
  • 1/2 tsp turmeric and garam masala
  • 1 large finely chopped tomato

Instructions

  1. Marinate the chicken for 30 mins to overnight with the lemon juice, ginger and garlic paste, spices, salt pepper and yogurt.
  2. In a saute pan heat some oil and add the red chillies, followed by the onion and mustard seeds.
  3. Cook the onions till golden brown and remove from pan.
  4. In the same pan add the chicken and cook for a few minutes till nice and golden brown.
  5. Add more ginger and garlic paste and the additional spice powders followed by the tomatoes.
  6. Cook this for 30 mins, stirring frequently and adding water if required.
  7. Finish with a cup of stirred yogurt by incorporating a few tbsps at a time and folding it into the gravy.
https://kravingsfoodadventures.com/mild-chicken-curry-with-yogurt/

Fish Caldine or Caldinho

Watch step-by-step videoFishCaldine_H2

FishCaldine_H3

I am originally from Goa, so I love to make dishes that I’ve tasted growing up. This Fish Caldine or Caldinho as it’s known to the Portuguese purists, can also be prepared with Shrimp or Veggies is a mild and mellow curry compared to many other more fiery Goan curries. Typically local fish like Pomfret or Surmai is used but any fish would be suitable. I’m using Tilapia fillets in this recipe.

Tamarind, coriander, cumin and poppy seeds, onions and red chillies are ground together to make a golden yellow curry paste and it’s enhanced with coconut milk to make a beautiful gravy bath for the Okra and the fish.
Fish Caldine or Caldinho

Ingredients

  • Masala
  • 1 tsp each cumin, coriander and poppy seeds
  • 2 red Kashmiri chillies, deseeded
  • 2 cloves of garlic
  • 1 tsp turmeric
  • Small ball of tamarind
  • 1 cup fresh grated coconut
  • 1/2 chopped onion
  • Grind all the above together with a little water
  • 1/2 chopped onion
  • 4 green chillies slit in half
  • 1 tsp chopped ginger
  • 1 chopped tomato
  • 1 can(400 ml) of coconut milk
  • salt to taste
  • 10 okra slit in half
  • 1 lb Tilapia filets cut in cubes

Instructions

  1. Heat some oil and sauté the onions, green chillies and ginger.
  2. Add the tomatoes and cook.
  3. Add the spice paste and sauté
  4. Add a cup of water to the blender and add to the paste.
  5. Add salt to taste.
  6. Add the coconut milk and bring to a boil.
  7. Add the okra, cover and cook for a few minutes till tender.
  8. Slide the fish in, cover and cook.
  9. Serve with rice.
https://kravingsfoodadventures.com/fish-caldine-or-caldinho/

Prawn Masala

  View my step-by-step video instructions

PrawnMasala_H2

PrawnMasala_H3

As long as I can remember, Prawn and Shrimp have been the center of our family’s menu. My father’s side of the family comes from Goa surrounded by beaches so seafood is always the protein of choice. My mom’s side are based in Mumbai, also on the coast and famous for it’s seafood dishes in the coastal areas. No aromatics are spared in this recipe and they are paired beautifully with fresh prawn or shrimp. This dish is not overly spicy and is great sopped up with some rice, roti or naan.

This recipe has become in favorite in my own household, it’s not overly spicy and extremely flavorful. I like the laziness of just roughly chopping everything, throwing it into a pan and grinding it together later.

Prawn Masala

Ingredients

  • 600 gms/1.3 lbs Prawn of Shrimp shelled and deveined
  • 1 diced red Onion
  • 6 cloves Garlic roughly chopped
  • 1" piece Ginger roughly chopped
  • 4 Green chillies(small) roughly chopped
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 1/2 tsp Turmeric powder
  • 1 tsp Mustard seeds
  • 2 Tomatoes diced
  • 1/4 cup Curry leaves
  • Salt
  • Fresh black Pepper
  • Chopped Coriander leaves to garnish
  • 4 -5 tbsps oil

Instructions

  1. Heat some oil and saute the Onion till golden brown
  2. Add the Garlic, Ginger and Green Chillies
  3. Add the Cumin and Coriander seeds
  4. Add the Turmeric powder
  5. Add the Tomatoes and some salt, cover and cook till the tomatoes are mushy
  6. Remove, cool and grind
  7. In the same saute pan, add some more oil and add the Curry leaves and the Mustard seeds
  8. Follow this with the Prawn and cook for a minute turning over
  9. Add the ground spice paste and cook for about 3 minutes covered
  10. Add more salt to taste and 1/2 cup of water by adding water to the food processor to remove all of the masala paste
  11. Add some fresh black Pepper and garnish with chopped Coriander leaves
https://kravingsfoodadventures.com/prawn-masala-2/

Jhinga Makhni – Shrimp cooked in a buttery curried gravy

View my step-by-step video

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JhingaMakhani_H2

Jhinga Makhani is a very popular Indian curry where Jhinga or Shrimp is cooked in a well balanced buttery gravy. I learned how to make this gravy from the very talented Sanjay Thumma of vahrehvah.com.  This base gravy is so delicious that you can use this to also make fish, crab or even chicken.

What I love about this recipe is that you can make your base gravy ahead and cook your seafood right before you serve it so it’s not overcooked. You can also make it and freeze it ahead and add seafood and finish off with cream when you’re ready. It’s great sopped up with some crusty bread or also served with long grained Basmati rice.

If you don’t have a pressure cooker, don’t worry you can make the same recipe on your stove top, it will just take a lot longer and require you to keep stirring so it doesn’t burn.

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Jhinga Makhni – Shrimp cooked in a buttery curried gravy

Ingredients

  • 1 stick butter (1/2 cup)
  • 2 bay leaves, 2, 1 inch cinnamon sticks, 10 cloves and 3 cardamoms
  • 2 sliced red Onions
  • 15 red dried Kashmiri chillies (cleaned and deseeded)
  • 3 green Chillies
  • 1Ž2 a cup of raw Cashews
  • 1 tbsp. of ginger and garlic paste
  • 4 diced red tomatoes
  • Salt to taste
  • 1 lb Shrimp
  • Pinch of sugar
  • 1 tsp Fenugreek leaves(Kasuri Methi)
  • 1/4 cup heavy cream

Instructions

  1. Heat the butter in an open pressure cooker
  2. Add the whole spices
  3. Add the onions and cook till somewhat golden brown
  4. Add the red Chillies
  5. Add the green Chillies
  6. Add the ginger and garlic paste and the tomatoes
  7. Add salt to taste
  8. Cover and pressure cook for about 10 mins
  9. Cool, open pressure cooker, wait for the contents to cool and blend in a food processor
  10. Strain a few times into a sauté pan adding some water as needed
  11. Heat the gravy and add the shrimp, cover and cook till done
  12. Add a pinch of sugar, 1 tsp of fenugreek and finish off with some heavy cream
https://kravingsfoodadventures.com/jhinga-makhni-shrimp-cooked-in-a-buttery-curried-gravy/

Prawn Masala

 View my step-by-step video instructions

PrawnMasala_H3

As long as I can remember, Prawn and Shrimp have been the center of our family’s menu. My father’s side of the family comes from Goa surrounded by beaches so seafood is always the protein of choice. My mom’s side are based in Mumbai, also on the coast and famous for it’s seafood dishes in the coastal areas. No aromatics are spared in this recipe and they are paired beautifully with fresh prawn or shrimp. This dish is not overly spicy and is great sopped up with some rice, roti or naan.

PrawnMasala_H2This recipe has become in favorite in my own household, it’s not overly spicy and extremely flavorful. I like the laziness of just roughly chopping everything, throwing it into a pan and grinding it together later.

Prawn Masala

Ingredients

  • 600 gms/1.3 lbs Prawn of Shrimp shelled and deveined
  • 1 diced red Onion
  • 6 cloves Garlic roughly chopped
  • 1" piece Ginger roughly chopped
  • 4 Green chillies(small) roughly chopped
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 1/2 tsp Turmeric powder
  • 1 tsp Mustard seeds
  • 2 Tomatoes diced
  • 1/4 cup Curry leaves
  • Salt
  • Fresh black Pepper
  • Chopped Coriander leaves to garnish
  • 4 -5 tbsps oil

Instructions

  1. Heat some oil and saute the Onion till golden brown
  2. Add the Garlic, Ginger and Green Chillies
  3. Add the Cumin and Coriander seeds
  4. Add the Turmeric powder
  5. Add the Tomatoes and some salt, cover and cook till the tomatoes are mushy
  6. Remove, cool and grind
  7. In the same saute pan, add some more oil and add the Curry leaves and the Mustard seeds
  8. Follow this with the Prawn and cook for a minute turning over
  9. Add the ground spice paste and cook for about 3 minutes covered
  10. Add more salt to taste and 1/2 cup of water by adding water to the food processor to remove all of the masala paste
  11. Add some fresh black Pepper and garnish with chopped Coriander leaves
https://kravingsfoodadventures.com/prawn-masala/

Mutton Xacuti

View my step by step video

MuttonXauti_HNTXacuti conjures up memories of my Nana and her incredible cooking skills. Born in Goa, she raised 6 kids and many of them were still fairly young when my grandfather passed away. I never know what the names of the dishes were, but I always remember them being perfectly spiced and balanced with coconut or vinegar that is widely used in Goan cuisine.
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Unfortunately she passed before I developed my true passion for cooking and so I’m grateful for my friends like David D’souza who shares his love for Goan cuisine at Dusty’s Food Adventures for sharing these recipes so I can relive the memories and pass them down to my children.

This recipe is one of those things that looks incredibly complicated but when you break it down, it’s really quite straightforward. Although It’s spelled with an X it is pronounced Sha cuti and can be made with Chicken, Pork, beef Mutton or even just vegetables.

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I’m using red Kashmiri chillies in this recipe, these are favoured for their distinct red colour. If unavailable, you can substitute any other kind of dried red chillies.

The Kashmiri chilli is about 0.1 oz and 3 gms in weight. I will also be removing the stem and deseeding these chillies before I roast them together with other whole spices. I’m also using frozen fresh coconut and coconut oil. Coconut oil is very healthy and very on trend.

Mutton Xacuti

Ingredients

  • Ingredients
  • 10 red Kashmiri chillies, deseeded
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon peppercorn
  • 1/2 teaspoon fennel seed
  • 5 cloves
  • 2 teaspoon poppy seeds
  • 2 tablespoon coriander seeds
  • 1 inch cinnamon
  • 2 cardamom
  • 1 star anise
  • 1/2 tsp turmeric
  • 8 garlic cloves
  • 1 cup coconut(can use frozen, just defrost it)
  • 2 red onions – one coarsely chopped and one medium dice
  • 1 tbsp tamarind soaked in water
  • 5 tbsps coconut oil
  • 2 pounds bone in mutton(lamb leg or shoulder)
  • Lemon
  • Salt

Instructions

  1. Process
  2. Marinate the mutton with some lemon juice and salt
  3. Using a large pan, roast all of the whole spices and allow to cool
  4. In the same pan add the onions and garlic, roast and remove to cool
  5. Add the coconut and follow with 3 of the 5 tbsps of coconut oil, remove and cool
  6. Using a food processor, add all the whole and dry spices together with 1/2 tsp of turmeric and grind to a fine powder
  7. Add the onions and garlic and a little bit of water and blend
  8. Add the coconut and the melted oil and blend
  9. Repeat this process if required to get a smooth paste
  10. In a deep sauté pan or casserole, add two tbsps of coconut oil and sauté the second onion cut in a medium dice
  11. Add the spice paste or masala and fry for a minute
  12. Add the mutton
  13. Add some water to the food processor to free all the stuck on paste and add to the spice paste together with the soaked tamarind
  14. Cook for 40 mins covered, stirring frequently to prevent burning, add salt, a pinch of sugar and water as required
  15. Before serving, squeeze some lemon juice over the Xacuti to enhance the flavour!
https://kravingsfoodadventures.com/mutton-xacuti/

Murgh Methi – Chicken Cooked in Fenugreek

Murgh Methi

View my step by step video

Murgh MethiWhat fascinates me about Fenugreek (Methi in Hindi), is that the seeds are considered a spice, the leaves are considered a vegetable and when the leaves are dried, they are considered a spice! Inspired by Chef Sanjeev Kapoor’s recipe, Chicken is simmered in a delicious blend of three states of Fenugreek – the seeds, the leaves and the dried spice together with yogurt and sour cream, turmeric and red chilli powder till tender. This is a deliciously mild curry perfect for those that love a curry but cannot handle spice.
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I’m using a whole and delicious Ontario chicken for this recipe. As mich as possible, I like to buy my birds whole. I find that breaking them down at home is more hygenic and also I can use all the bony parts of the chicken to make a delicious stock. Watch my mom break down a chicken – https://youtu.be/Y102Okdqe0s
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When I was researching and developing this recipe, a friend of mine told me that eating Fenugreek leaves an unusual body odor. I didn’t believe her at first, but when I ate this a few times in preparation for this recipe, I know know this to be true. Yes, it does leave a faintly distinct smell however, this will only happen if you consume a lot of it. Fenugreek or Methi is not only tasty, it’s so good for your health, it reduces blood sugars and cholesterol and also helps fight cancers – the benefits totally outweigh the odor it could leave behind, and there’s always deodorant!Screen Shot 2015-05-22 at 8.18.12 AM

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Murgh Methi – Chicken Cooked in Fenugreek

Ingredients

  • Ingredients
  • 2- 3 pounds chicken with bone
  • 1 cup yogurt
  • 1 cup sour cream
  • 2 tsps dried Fenugreek (Kasuri Methi)
  • Salt & Pepper
  • 2 tbsps mustard oil
  • 2 tbsps regular oil
  • 1 medium red onion finely chopped
  • 3 – 4 tbsps each chopped ginger and garlic
  • 3 green chillies
  • 1 tsp red chlli powder
  • 1 tsp turmeric powder
  • 1 tsp methi seeds crushed
  • 1 1/2 cup chopped fresh Fenugreek

Instructions

  1. Process
  2. Prepare the chicken by cutting it and add it to a large bowl
  3. In a seperate bowl, mix together a cup of whipped yogurt, a cup of sour cream, 1 tsp dried Fenugreek, salt and pepper
  4. Pour the marinade over the chicken and leave aside for 30 mins
  5. In a saute pan add 2 tbsps each of mustard oil and regular oil
  6. Saute the onion followed by the chopped ginger and garlic, followed by the green chillies
  7. Add 1 tsp each chilli and turmeric powders and 1 tsp of the crushed fenugreek seeds
  8. Add the chopped fresh Fenugreek
  9. Pour in the chicken and the marinade
  10. Mix and cover and cook for the 1st 20 mins
  11. Uncover and keep cooking for another 10 mins
  12. In the last 10 mins, check for salt and wait till the gravy dries up before adding about 1/2 cup of water slowly.
  13. Serve
https://kravingsfoodadventures.com/murgh-methi-chicken-cooked-in-fenugreek/

Thai Red Curry Chicken

Watch my step by step video

ThaiRedCurryChicken_HNT

Every great Thai red curry recipe starts with a luxurious paste made with red chillies, lemongrass, galangal, shallots, coriander roots, kaffir lime leaves and zest, fish sauce and shrimp or crab paste. Most grocery stores now carry both red and green curry paste, but if you want to make something fragrant and spectacular click on the link here to make your own. If you have a fish allergy, omit the fish sauce and shrimp/crab paste in your recipe and substitute it for light soya sauce and soya bean paste for that ‘umami’ flavour.

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What fascinated me about the way the Thai people prepare their curry is that they cook the chicken by reducing some coconut milk down till the oil partially separates from the milk. Coconut oil is very trendy and healthy to use and you could use a bit of that in your recipe as well.
Thai Red Curry Chicken

Ingredients

  • Ingredients
  • 1 can coconut milk
  • 4 tbsps red curry paste
  • 1 lb boneless chicken
  • 4 – 5 lime leaves
  • 2 tbsps fish sauce
  • 1 tsp palm sugar
  • Salt and white pepper to taste
  • 1/2 cup blanched snow peas

Instructions

  1. Process
  2. In a hot wok, pour in about a 1/4 can of coconut milk and cook it till it bubbles and starts to reduce down and the oil starts to separate
  3. Add 4 tbsps of red curry paste and cook
  4. Add the chicken, coat well in the paste and cook till till done
  5. Add the rest of the coconut milk and bring to a boil till it reduces down
  6. Add the limes leaves
  7. Add the fish sauce and palm sugar
  8. Add salt and sugar to taste
https://kravingsfoodadventures.com/thai-red-curry-chicken/

Mushroom and Chickpea Curry – Dhingri Chole

 MushroomChana_HNT
I recently flew from Mumbai to Dubai on Emirates Airlines and I was served this delicious Mushroom and Chickpea curry. I researched it when I returned home and learned that it is also known as Dhingri Chole. I loved the earthy taste and the combination of mushroom and chickpeas. Once back I developed this recipe till I got the taste ‘just right’ and now I’m ready to share it with you.
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This curry can be rather spicy, you can tone this down by adding less chillies and chilli powder. In my opinion it’s stellar taste comes from the fact that I ground my garam masala fresh, it really makes a huge difference. Making your fresh Garam Masala spice is super easy, click here to watch step by step instructions.
Mushroom and Chickpea Curry – Dhingri Chole

Ingredients

  • Ingredients
  • 2 medium red onions finely chopped
  • 2-3 green chillies finely chopped
  • 1 tsp each turmeric and chilli powder
  • 1 tsp each ginger and garlic paste
  • 2 tsps garam masala
  • 2 tomatoes, 1 finely chopped & one blanched and pureed
  • 300 gms canned chickpeas
  • 10 - 12 mushrooms chopped in half if large
  • 1 - 2 cups water
  • Chopped coriander
  • Salt to taste

Instructions

  1. Process
  2. Heat some oil and sautee the onion and green chillies till the onion is translucent
  3. Add the finely chopped tomato and one tsp each of of turmeric and chilly powder and mix
  4. Add one tsp each of ginger and garlic paste and stir, cooking to remove the raw taste
  5. Add 2 tsps pf garam masala and mix and keep pressing the tomatoes down with the back of your spoon
  6. Add the tomato that was blanched and pureed, add salt and mix
  7. Add a cup of water, stir, cover and cook for a few minutes
  8. Try to puree any pieces of chopped tomatoes by pressing down with the back of a spoon
  9. Add the chickpeas followed by the mushrooms
  10. Cover and cook checking frequently to make sure the mushrooms are cooking and add more water as required
  11. Garnish with finely chopped coriander and serve
https://kravingsfoodadventures.com/mushroom-and-chickpea-curry-dhingri-chole/

Thai Vegetable Curry

View my step by step videoThaiVeggieCurry_HNT

Thai food has always fascinated me and since I have taken a 40 day oath to be vegetarian, this recipe seemed to be the perfect option to get all my veggies packed in some super outstanding flavours. The key to this is using a great Red curry paste, I always make my own and they almost always contain fish sauce and a crab or shrimp paste. To make a pure vegetarian version, leave out the fish sauce and crab paste and subtitle it with a soy pean paste for that umami element.

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I’ve used about a cup of seasonal veggies – I’m lucky as where I live even if something is not in season, it is imported from all over the world for us to enjoy.

Get your family to eat all their veggies by preparing this simple and delicious meal. Peppers, Mushrooms, Bok Choy, Broccoli and Sugar Snap peas are sauteed in my homemade red curry paste and then finished off with coconut milk.

Thai Vegetable Curry

Ingredients

  • Ingredients
  • 3 cups Seasonal Veggies - Bok, Choy, Carrots, Sugar Snap peas, Mushrooms, Broccoli, Red and Green peppers
  • 2 sliced Shallots
  • 3 cloves of sliced garlic
  • 3- 4 Kaffir Lime leaves
  • 4 tsps Red Curry paste
  • 1 cup coconut milk
  • 1/2 vegetable stock

Instructions

  1. Process
  2. In a large wok, heat some oil and saute the shallots and garlic
  3. Add all the veggies and saute well for a few minutes
  4. Add 4 tsps of red curry paste in a well in the centre, cook briefly and mix in with the veggies
  5. Stir fry for a few minutes before adding some salt, one cup of coconut milk and a half cup of vegetable stock.
  6. Serve with Sticky rice.
https://kravingsfoodadventures.com/thai-vegetable-curry/