Mexican Pulled Chicken

Watch my step-by-step videoMexPulledChkn_posterNT

There’s nothing like the taste of an earthy pulled chicken to stuff a taco, enchilada, empanada or top a tostada! My boys simply love to prepare their own meals and snacks when I’m not around and every time I make a batch of this it disappears before I can say Jack Robinson, or should I say Jesus Gonsalves?
Mexican Pulled Chicken

Ingredients

  • 1 lb boneless chicken thigh
  • Juice of a lime
  • 6 cloves of garlic crushed
  • 3 tsps Mexican chilli powder
  • salt & pepper to taste
  • 1 large sliced red onion
  • 2 guajillo chillies
  • 2 tomatoes chopped
  • 3 tsps habanero sauce
  • Cilantro to garnish

Instructions

  1. Marinate the chicken with the lime juice, garlic, chilli powder, salt and pepper and leave overnight.
  2. Saute the onion and then add the chicken and cook till seared
  3. Snip the Guajillo chillies with a scissors straight into the pot
  4. Add the tomatoes and cook for a few minutes till the tomatoes are nice and soft.
  5. Add the habanero sauce and any salt and pepper if required
  6. Transfer to a slow cooker and cook for 6 hours
  7. If required(not shown in picture), break the chicken apart with the back of a fork and garnish with cilantro
https://kravingsfoodadventures.com/mexican-pulled-chicken/

Chicken Pot Pie

View my step-by-step videoChickenPotPie_H2

There’s nothing more comforting than crispy a hot pie crust covering a creamy Chicken and Mushroom filling. I prefer to make individual servings of this is small ramekins instead of doing a big family style pot, it’s a lot less messy and you don’t have to worry about portioning it out.You can either make your own pie pastry or buy frozen puff pastry that you will need to defrost before using.
Chicken Pot Pie

Ingredients

  • Pie pastry of puff pastry
  • Olive oil
  • 1/2 onion finely chopped
  • 1/2 lb boneless chicken
  • 1 cup mushrooms
  • 1 tsp cumin powder
  • 1 tsp smoked paprika
  • 1 tsp chopped sundried tomatoes
  • 1/2 cup each chopped celery and carrots
  • 1 cup chicken stock
  • Salt to taste
  • 1/2 cup heavy cream
  • 2 tbsps Beurre manie – parts butter and flour
  • 1/4 cup parsley
  • Extra butter for ramekins

Instructions

  1. If using puff pastry, defrost according to the package instructions
  2. If using my pie dough recipe, knead together and let rest for half an hour
  3. In a dutch oven, heat some oil and then sweat the onions, add the chicken and when slightly brown add the mushrooms
  4. Add the cumin, paprika and sundried tomatoes
  5. Add the celery and carrots
  6. Add the chicken stock and bring to a boil. Cover and cook for a few minutes
  7. Add the cream
  8. Using a strainer and a whisk, add the 2 tbsps of the beurre manie and whisk to incorporate
  9. Add the parsley and leave to cool
  10. Grease the ramekins with butter
  11. Roll out and cut one large circle to fill the inside of the ramekin and blind bake in the pre heated oven for about 5 - 7 minutes. I added some beans at the bottom to keep the dough from rising.
  12. In the meantime roll out a smaller dough circle for the top of the ramekin and using a smaller cookie cutter cut out a bit for the steam to escape.
  13. Remove the ramekins from the oven, fill with the Chicken filling and return to the oven for another 15 – 20 mins till the tops are golden brown.
https://kravingsfoodadventures.com/chicken-pot-pie/

Thai Basil Chicken

Watch to view step-by-step instructions

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Thai food is one of my FAVORITE things to make. Earlier this year I started making a red curry and my obsession with Thai food was well on it’s way.

There’s something intriguing about chicken mixed with chilli and garlic and delicately flavored with the liquorice flavor of Thai basil.

This recipe is super super easy to make, grab your ingredients and let’s get started!

Thai Basil Chicken

Ingredients

  • 7-8 small red fresh Thai red chillies
  • 7-8 cloves of fresh garlic
  • 3 sliced shallots
  • 1 lb boneless chicken thigh meat cut in small pieces
  • 3 tbsps hoisin sauce
  • 3 tbsps light soya sauce
  • 3 tbsps dark soya sauce
  • 1 cup Thai basil or Holy basil leaves

Instructions

  1. Coarsely slice the garlic and chillies and pound together in a mortar and pestle
  2. Heat some oil in a wok and sauté the chilli garlic mixture
  3. Add the shallots and sauté
  4. Add the chicken and cook till done
  5. Add the sauces and stir well
  6. Finally add the basil and serve
https://kravingsfoodadventures.com/thai-basil-chicken/

Thai Green Curry Chicken

View my step-by-step video

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The freshness of a Thai Green Curry paste really sing together with creamy coconut milk in this recipe. When I want to learn how to make an authentic Thai dish, I always rely on the experts – I have been a subscriber of fellow Canadian Pailin’s Hot Thai Kitchen for a long time and I appreciate her very informative and straightforward approach to Thai food.  I’m going to show you my version of her recipe for Thai Green Curry Chicken. This recipe is very popular globally for many reasons, the combination of a fragrant Thai green Curry paste fused with coconut milk, Chicken and other aromatics is simply out of this world. ThaiGreenPaste_H

Typically Thai food is made by reducing coconut milk down till the oil separates from the solids and that oil is used to cook the Chicken. With commercial store bought canned coconut milk, the stabilizers sometimes prevent the oil from separating. Try to find coconut milk that has a higher fat content. There are a few brands that I like to use, Arroy is one of them. Typically when you buy coconut milk in a can, you shake it before you open it. In this case I would reccoment you not do that. When you open the can, the cream and thicker solids float to the top, leaving the thinner milk at the bottom. This works well in this recipe as I need the thicker cream for the first part of the recipe and the thinner part for the end. I also like to use boneless Chicken thigh meat, this is so succulent and much more inexpensive than breast meat.

Before you read the recipe I want to add a disclaimer that although the base recipe is very authentic, I have made small tweaks to it to my taste. The end result is spectacular. This recipe definitely has a bite, if you use the store bought Green paste, depending on the brand it may not pack as much heat. If you’re using my spice paste recipe and want a mild curry, reduce the amount of chillies by half.

Thai Green Curry Chicken

Ingredients

  • 1 tsp Coconut oil
  • 2 cups coconut milk(400 ml can)
  • 3 Red chillies sliced
  • 4 tsps Thai Green Curry paste http://kravingsfoodadventures.com/thai-green-curry-paste/ ?
  • 2 tbsps Fish sauce
  • 1 tbsp Palm Sugar(can sub light brown Sugar)
  • 3-4 Lime leaves
  • 1 lb boneless Chicken cubes
  • 1 cup Chicken stock
  • Fresh Basil leaves
  • 2 small Thai eggplant cut in slices (can sub regular eggplant)
  • 1/4 cup canned and drained Bamboo strips

Instructions

  1. Heat the Coconut oil in a wok add the red chillies and lightly brown the Chicken and keep aside. Note: Chicken is not typically sautéed in Thai cuisine – you can skip this step and cook the Chicken later
  2. Add 1 cup of the heavies part of the Coconut milk to the hot wok and cook down till oil starts to separate or the milk reduces by half
  3. Add the curry paste and mix in
  4. Add the Fish sauce and Palm Sugar
  5. Add the Lime leaves
  6. Add another cup of Coconut milk and a cup of Chicken stock and bring to the boil
  7. Add the sautéed Chicken back in and cook for about 5 – 7 mins. If skipping the sautéing step, cook the chicken for at least 7 – 15 mins
  8. Add the Thai eggplant slices and allow to cook for a minute before adding the Bamboo strips and Thai Basil leaves
  9. Serve with Jasmine rice
https://kravingsfoodadventures.com/thai-green-curry-chicken/

Masala Mac & Cheese

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Like most other kids, my boys have loved Mac and Cheese since they were old enough to chew. I remember making a trip to India when my son was a toddler, armed with packages of Mac & Cheese. My boys still love Mac and Cheese but at 17 and 14, they are all grown up and deserve something familiar but a bit more adventurous. This Masala Mac and Cheese combines the techniques of making a curry and a béchamel and blends it together to create a great new twist to this recipe. This is also a great recipe to introduce your kids to new flavours by sneaking it into something familiar.

In this recipe the technique of making a curry and a béchamel are fused together to create something a bit more sophisticated. Because my boys love some protein, I’m adding Chicken in this recipe, but you could easily make it without. You can also customize this recipe by choosing a different type of pasta or combination of cheese – just have fun with it!

Masala Mac & Cheese

Ingredients

  • 1 lb Chicken cut in small pieces
  • 1 Onion chopped
  • 1 tsp Garlic paste
  • 1 tsp each Cumin & Chilli powder
  • 1/2 tsp Turmeric powder
  • Salt to taste
  • 2 tomatoes(about 1.5 cups)
  • 4 tbsps Butter
  • 4 tbsps all purpose Flour
  • 4 cups Milk
  • 1 cup grated Asiago Cheese
  • 400 gms Fusili Noodles
  • 2 cups grated Mozzarella and Cheddar

Instructions

  1. Heat some oil in a sauté pan and sauté one onion
  2. Once the onion has browned, add the chicken, followed by the spices, garlic paste and tomatoes
  3. Add salt and cover to cook
  4. Uncover and take out of pan and keep aside
  5. In the same pan melt the butter and stir in the flour to form a roux
  6. Add the milk in a little at a time, stirring to remove lumps
  7. When it’s all dissolved, add the grated Asiago
  8. While the béchamel is thickening, boil the pasta according to the package instructions and drain
  9. Tip the pasta into the béchamel, together with the masala base and combine
  10. Add to a bake proof dish, cover with 2 cups of cheese and bake till the cheese has melted and golden
https://kravingsfoodadventures.com/masala-mac-cheese/

Ginger Beef with Shemeji Mushrooms

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Anything Chinese is a big hit in my house! And Beef in particular is a big favourite. Recently Beef was banned in Mumbai where my family lives as the cow is sacred to the Hindus. Beef has been banned in other states for many years. Water Buffalo which tastes like Beef without the heavy ‘beefy’ taste is widely available and pretty much all you can order off any menu. The private slaughter of cows for consumption is also illegal and any possession of Beef products is subject to punishment. Ironically, India ranks 7th in domestic consumption and 1 in exports, although the claim is that the exports include Water Buffalo. You can read more about the bans and what states are affected here: https://en.wikipedia.org/wiki/Cattle_slaughter_in_India

In this recipe, I use a flat iron steak or any cut of meat that has a good fat marbling. I like to pound my meat to flatten and tenderize. It’s then fried seperately. This technique ensures that the beef is nice and crunchy and it will take on any of the flavourings nicely. Ginger is boss here but the beautiful Shemeji mushrooms that are high on the umami scale in the dish come a close second.

 

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Ginger Beef with Shemeji Mushrooms

Ingredients

  • 1 lb beef steak, cut in strips and pounded with a meat hammer
  • 1 tbsp of Chilli oil, Soya sauce and Vinegar
  • 1 tbsp of Corn starch
  • 2 tbsps Chilli oil
  • 2 sliced shallots
  • 2 spring onions(bulbs reserve stalks)
  • 2 tbsps of julienne strips of Ginger
  • 1 cup of Shemeji mushrooms
  • 1 tbsp of Soya sauce
  • 1 tsp of Oyster sauce
  • Juice of 1Ž2 an orange
  • 1/2 cup Beef or Vegetable stock
  • 2 tbsps Corn starch slurry
  • 2 tbsps julienne of Carrots
  • 2 tbsps sliced Spring Onion leaves

Instructions

  1. The orange juice really brightens up the flavors and counters the salt from the soya and hoisin. Also add a 1/2 cup of beef or vegetable stock and bring to a boil. Add in some cornstarch slurry – this is just cornstarch diluted in some water.
  2. Finally it’s time to add the star of the show and toss it in the gravy to coat. Finish with some julienne of carrot. And some Spring onion leaves.
  3. If you like this recipe you would love some of my other Indo Chinese recipes like Chicken Pakoras or try my Asian Noodle Salad with thick Udon Noodles – don’t forget.
  4. Heat oil in a wok and fry this beef individually remembering to not over crowd the pan till nice and crispy – keep these aside.
  5. In a clean wok, add the 2 tbsps of Chilli oil and sauté the Shallots and Spring onions
  6. Add the Ginger followed by the Shemeji Mushrooms and sauté to cook the mushrooms
  7. Add the Soya and Oyster sauce, followed by the orange juice and stock
  8. Add the corn starch slurry to thicken
  9. Add the cooked beef and stir to coat
  10. Garnish with the julienne of Carrots and Spring Onion leaves
https://kravingsfoodadventures.com/ginger-beef-with-shemeji-mushrooms/

Tava Naans

Watch my full step-by-step recipe

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If I knew that making a restaurant quality naan was so easy to make, I would have shared this recipe a long time ago. Thanks to my mom’s BFF’s Aunty Mabel for sharing this recipe. It all started with a visit with my aunt. She loves to cook and at any given time has more food than her fridge can handle, and since her treats are always super tasty, I’m not one to turn her down. This time she had wrapped what looked like Naans in some kitchen towel and had them bagged and ready for me. Once I got home, I reheated it and I was surprised how incredibly light and fluffy they were. My boys devoured them in minutes and I knew I had to try them for myself.

Naans are usually cooked in a Tandoor which is a large traditional clay oven that very few people could possibly have access to in a home. A Tawa naan is cooked on a tawa or flat griddle instead –   it’s not only simple and easy but you can prepare restaurant quality naans in your own home.

Tava Naans

Ingredients

  • 2/4 tsps dried Yeast
  • Pinch of sugar
  • 3Ž4 cups of warm water
  • 2 1Ž2 cups of all purpose flour
  • 1Ž4 tsp salt,
  • 2 tbsps of oil
  • 1/2 cup whipped Yogurt
  • Butter or oil for brushing
  • Optional toppings – Onion flakes, black Sesame seeds, dried Fenugreek, Chilli flakes

Instructions

  1. Add the warm water and sugar to the Yeast and leave it for 10 mins till frothy
  2. Add the rest of the ingredients to the stand mixer including the fermented Yeast and knead till it forms a dough
  3. Remove and place in an oiled bowl, cover with cling film and leave to rise in a warm place for about a half hour till it rises considerably
  4. Lightly knead the dough and divide into 8 portions
  5. Roll out each portion to an oblong shape
  6. Add the optional toppings over top
  7. Heat a tava or griddle and place the naan on the hot surface till you see bubbles then flip over and brush with butter
  8. Flip the naan over one more tile and brush with more butter
  9. Store when cool in an airtight container for one day or wrap in kitchen towel and an airtight bag and store in the fridge for unto a week
https://kravingsfoodadventures.com/tava-naans/

Prawn Masala

  View my step-by-step video instructions

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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/

Pistachio Pesto on Tilapa with Red Pepper

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I love a good pesto like the average Joe except sometimes I want a pesto that is spectacular. Pistachios have got to be the tastiest tasting nut that is out there. This would explain why they are sold shelled, unshelled, salted, unsalted and flavoured. They are expensive and must be stored in the refrigerator away from strong odours to stay fresh. The colour of the Pistachio is mesmerizing ranging from light green to emerald and hues of Purple. It belongs on a canvas, instead I’m going to capture it in my food processor, turn it into a pesto together with Lime juice, Olive Oil and Coriander and spread it over some Tilapia to make a nutty and herby crust for my flaky fish. You’re welcome.

Pistachio Pesto on Tilapa with Red Pepper

Ingredients

  • 4 – 8 filets of Tilapia or any fish of your choice
  • 1/2 cup shelled and unsalted Pistachios
  • Juice of one Lime
  • 2 tbsps Olive Oil
  • 1 tsp coarse salt
  • 1 cup Coriander or Cilantro
  • 1/4 cup water
  • 1 red pepper cut in strips
  • 1/4 cup Feta cheese

Instructions

  1. Grind the Pistachios and then add the Lime and Olive Oil
  2. Add the Coriander and salt and as much water as needed to grind to a paste
  3. Salt the Tilapia and lay it over some red Pepper strips that has just been roasting in the oven for 15 minutes
  4. Sprinkle the Feta cheese over the fish
  5. Spread the pesto over the fish and bake for 30 – 40 minutes
https://kravingsfoodadventures.com/pistachio-pesto-on-tilapa-with-red-pepper/

 

Chicken Cafreal

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Chicken Cafreal is a culinary favourite from beautiful coastal Goa. This popular chicken recipe is made by blending ingredients together like green chillies, coriander, ginger and garlic together with vinegar and tamarind marinating it overnight before it’s shallow fried. Cafreals unique blend of spices and herbs makes it unique to other Indian green spice blend preparations like Hara kebabs that use a green masala base too.

Chicken is slathered in a luscious green paste made by grinding herbs, chillies and spices together with coconut vinegar and tamarind paste, before cooking. In this special collaboration, Karen Ahmed gets a surprise call from Aunty Maggie who accuses her of captivating her husband Silu.

My Nana used to often make this dish but I took it for granted. I now appreciate the blend of spices, vinegar and tamarind together with coriander and chillies that make this a very unique recipe.

Chicken Cafreal

Ingredients

  • 1 tsp Cumin
  • 1 tsp black Peppercorns
  • 1 tsp Cloves
  • 1 inch stick of Cinnamon
  • 2 tsps of Khus Khus(White Poppy Seeds)
  • 1 tsp Haldi or Turmeric
  • 1/4 cup Coconut Vinegar
  • 8 cloves of Garlic
  • 1 inch stick of Ginger
  • 4 large green Chillies
  • 1 large bunch Coriander(stems and leaves) about 4 cups
  • 1 inch piece of Tamarind soaked in 1/4 cup water
  • 10 – 15 skinned Chicken drumsticks

Instructions

  1. Roast the whole spices – Cumin seeds, Peppercorns, Cloves, Cinnamon and Khus Khus together in a dry pan and leave aside to cool
  2. Grind to a powder once cooled
  3. In a food processor add the Vinegar and roughly chop the chillies, garlic and ginger and blend
  4. Add 1/2 the coriander, the spices a tsp of Turmeric and some water to help it blend
  5. Add the second half of the coriander, 1- 2 tsps of salt and the soaked Tamarind(be sure to remove any seeds)
  6. Skin and clean your chicken and make gashes in the meat
  7. Pour the mixture over the Chicken and leave to marinate for a few hours and preferably overnight
  8. Shallow fry on all sides and bake in the oven for 30 mins
https://kravingsfoodadventures.com/chicken-cafreal/