Curry Dinner

I had a craving for a curry dinner.
Decided to make Curry Chicken, Aloo Gobi, Rice Pilaf
and homemade Chapati.
Not a very pretty dinner, but very tasty.
I would prefer Naan, but it is impossible to make
Naan at home and have it taste like it just came out of a
Tandoori Oven.
Chapati is easy to make and really is a great accompaniment to curry.

Simple Chicken Curry

Source: Julie Sahni

Chicken pieces (Legs and thighs)Remove Skin
2 large onions
2 cloves of garlic
1 inch piece of ginger root
4 black or 8 green cardamon pods
1 tablespoon turmeric
1 teaspoon cayenne pepper
2 cups chopped tomatoes
1 teaspoon cumin (or more to taste)
1 teaspoon ground coriander
2 cups chicken broth
Fresh cilantro

Saute the onions in vegetable oil (about 1/4 cup). Cook until they
turn light brown, stirring constantly to prevent burning. Add
garlic, ginger and the spices. Continue cooking for a couple of
minutes over low heat. Do not burn.

Add chicken and cook turning to coat well with the spices. Add the
tomatoes and some chicken broth. Cover and cook until chicken is
tender. Serve with Basmati rice and sprinkle with fresh cilantro.

  Cauliflower and Potato Curry (Aloo Gobi)

Adapted from Classic Indian Cooking.

1 small head of cauliflower
3 russett potatoes
1/2 cup oil
1 small onion chopped
1 clove of garlic minced
1 teaspoon cumin seeds
1 teaspoon cumin powder
2 tablespoons ground coriander
1/4 to 1 teaspoon red pepper flakes
1 teaspoon turmeric
1 to 2 teaspoons grated ginger
1 cup finely chopped tomatoes (fresh or canned)
Optional:   Add a cup of frozen peas a few minutes before serving.
Fresh chopped coriander (Same as cilantro)

Break cauliflower into about 1 1/2 inch pieces.  Peel the potatoes and
cut into 1 1/2 to 2 inch pieces

Heat the oil over medium heat and when hot add the onions and saute
until golden, add garlic and  cumin seeds. Cook for a minute or two.
Do not burn. Add the rest of the spices. Stir and add the potatoes and
the cauliflower. Toss with the spices and cook for a few minutes and
then add the grated ginger, tomatoes and chicken broth.  Cover and
simmer until the vegetables are tender. (add peas if using) Turn off heat  and add chopped
coriander (cilantro leaves)


Adapted from Classic Indian Cooking.

2 cups whole wheat flour (use soft whole wheat)
1 cup all purpose flour
1 cup warm water

Extra flour for dusting rolling surface

Note:  Recipe can be adjusted. Just keep the ratio of whole wheat flour and all purpose flour at 2 to 1.

ie.  1 cup whole wheat, 1/2 cup all purpose.

Place flour in food processor and add salt. Mix well.

Slowly add warm water and process until flour forms a soft dough.
Knead in the machine for 50 to 60 seconds.  Wrap in plastic and let the
dough rest for at least 30 minutes.

Knead dough again and divide into equal size balls , approximately 20
to 24 depending on size.

Dust with flour and cover with plastic wrap to prevent drying out.

Roll each ball into a thin 7 to 8 inch circle.

Heat heavy frying pan and place chapati on pan and bake until small
brown spots appear. Flip over being careful not to puncture.  Cook of
flip side and then remove and place directly on to the gas flame. Bread
will puff up.  If you don’t have a gas burner then skip this process.

Butter Chapatis, roll and wrap in a clean tea towel and place in low
oven to keep warm while you cook the remaining Breads.

Source: Duvel (eGullet)
“The Naan is my standard recipe: 500 g strong bread flour, 350 g
home-made yoghurt and about 100 g Milk, 10 g salt and half a
teaspoon instant yeast. All just combined, 24h cold rise in the
fridge, divided into 80-100g pieces, rolled into balls. Slow rise
while warming up, quickly rolled out and grilled on a gas grill
(full whack, about 1 min per side). Brushed with Ghee with grated
garlic & a bit of salt, then sprinkled with cilantro.”
Note:  I didn’t realize that  Duvel just mixes everything together
and then puts it in the fridge for 24hours. No kneading.
So I used the same stretch and fold technique that I use for all
my breads.

5 Comments Add yours

  1. Kathy Walker says:

    Aloo Gobi is one of my favorites! Thank you for the recipe….Your entire meal looks perfect to me! You are right a chapati is best when eating curry!

  2. Foodiewife says:

    Only in the last few years, have I overcome my aversion to curry. I especially love red curry, because I love Thai food. My husband adores Indian food, and I'm on the hunt for recipes that I can make for him. I think each of these dishes look great, and I've never heard of Aloo Gobi. I'm still learning about Indian cooking, as you can tell. By the way, I've pinned some recipes for making naan bread on a pizza stone. It might not be exactly like the real deal, but I'm willing to give it a try.

  3. Debby, I've tried making naan on a pizza stone, and you get a decent bread, but it doesn't taste like the Naan baked in a Tandoori oven. I might try one more time using the same method that I have been using recently to bake pizza. A combination of stone, high heat and broiler. ~Ann

  4. Cathy says:

    Your photos are making my mouth water, Ann. I love Indian food but don't prepare it at home very often. Thanks for the recipes. Can't wait to try them.

  5. I had so many thoughts about this post. Your photos look wonderful. I have the most difficult time photographing brown food. I just made curry cauliflower, but now I want to try yours. I love naan, but if you have issues I won't even try. Tandoori ovens makes all the difference. You are making me hungry.

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