Indian Chicken Curry
1 packet Indian chicken curry spice paste
1 tbs vegetable oil
1 large onion chopped
2 potatoes, cubed
1 chicken breast, cut in pieces
50 gram coconut cream paste, mixed into 2 cups water
1/2 cup green peas
4 cups cooked basamati rice
Heat oil in large non-stick skillet, add spice paste and cook for 30 seconds. Add onion, potatoes and chicken, stir fry for three minutes. Lower heat and add coconut milk. Bring to a boil. Cover and simmer for 25 minutes, stirring occasionally. Add peas for the last five minutes.
Serve over rice.
Paneer is a soft cheese which is used in many Indian dishes. You can't buy it in the market here, so you have to make it yourself. It's easy.
2 litres of 2% milk
3 Tbsp white vinegar
Bring milk to a simmer in a glass or stainless steel pan. When the milk begins to boil turn off heat and stir in the vinegar with a wooden spoon or rubber spatula. Allow to sit for 30 minutes. Lift curds from the pan with a slotted spoon and place in a mold lined with several layers of clean cheesecloth. The "mold" can be any container which will allow liquid to drain from the paneer. I use a small plastic basket. You can catch the liquid (called whey) and use it as a soup base, or sweeten it slightly and drink it.
When the curds are all ladled into the mold cover flip the cheesecloth over the top of the paneer and weight it down. I used two square plastic food containers filled with water, with the lids on for weights. Let the paneer sit for 30 minutes, then peel cheesecloth away and wrap the paneer in plastic wrap. It will keep about a week in a closed container in the fridge.
I'll add some paneer recipes later
Tuesday, March 06, 2007
Way to Gain Weight
I've been cooking Indian foods the last couple of weeks, and SMM asked for recipes and pictures. Well, we ate it, so the pictures will have to wait until later in the week, but I can post pictures of a couple of ingredients, including the box of creamed coconut. The cell isn't part of the ingredients, just there for scale.