Showing posts with label curry. Show all posts
Showing posts with label curry. Show all posts

Tuesday, October 28, 2014

Inauthentic Deliciousness- Pumpkin, Chicken and Banana Curry

Inauthentic Deliciousness- Pumpkin, Chicken and Banana Curry

When Lance and I were dating, he took me to an Indian restaurant in Vic Park. Both of us particularly liked the Mango Chicken Curry at our local Indian takeaway, and so it was one of the dishes we ordered that night. It was served up in one of those beautiful copper bowls, which was sat on a plate. I accidentally knocked the plate and threw Mango Chicken Curry all over me. ALL over me. Lance just shook his head and laughed. “I can’t take you anywhere!”

That story isn’t hugely relevant to this recipe, but I wasn’t too sure how to start this post and that story came to me. I guess it’s because the Mango Curry is a sweet, fruity and mild curry, and this is too. Lance isn’t a huge fan of banana (unless it is in a chocolate peanut butter smoothie), but he still really enjoyed the fruitiness it added to this curry. The secret is to use ripe, but still ‘hard’ bananas. You don’t want them to break down too much, or be too sweet. The rest of the flavours are just normal curry spices. I don’t know a great deal about cooking curries, I only know I enjoy eating them. So it’s in no way traditional, but it is incredibly flavoursome.

So, if you’re clumsy like I am, and you can’t be taken anywhere, at least you can still have a good curry

Inauthentic Deliciousness- Pumpkin, Chicken and Banana Curry
Inauthentic Deliciousness- Pumpkin, Chicken and Banana Curry
Inauthentic Deliciousness- Pumpkin, Chicken and Banana Curry

Pumpkin, Chicken and Banana Curry

2 tsp salt
2 tsp smoked paprika
2 tsp ground cinnamon
2 tsp pepper
1 tsp coriander seeds, ground
1 tsp cumin seeds, ground
1 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp ground nutmeg
3 cloves garlic, minced
1 brown onion, diced
thumbsize piece ginger, peeled and finely grated
1/2 butternut pumpkin, 2 cm dice
1 chicken breast, chopped into 2cm chunks
1 red capsicum, 1cm dice
1 tin coconut cream

2 firm but ripe bananas, peeled and cut into 2cm chunks
to serve
black rice
chopped coriander leaves
 Heat a large pot to medium heat and place the dry spices in. Cook until nice and fragrant – around 1-2 minutes. Add a good splash of olive oil, then the onion, garlic and ginger, stirring well to coat in the spices. Cook for 10 minutes until the onion is translucent.

Add the chicken pieces and stir to brown, 5 minutes. Add in the capsicum and pumpkin, the coconut cream and rinse the can out with water (about 3/4 of the tin), adding that to the pot as well. Stir well, then put the lid on and simmer 15-20 minutes until the pumpkin is almost cooked through. 

Add the banana pieces in for the last 10 minutes of cooking so they heat through, but don’t completely break down.

Check for seasoning, then serve with black rice and cashews and coriander leaves, if desired

Inauthentic Deliciousness- Pumpkin, Chicken and Banana Curry
Inauthentic Deliciousness- Pumpkin, Chicken and Banana Curry
Inauthentic Deliciousness- Pumpkin, Chicken and Banana Curry
Inauthentic Deliciousness- Pumpkin, Chicken and Banana Curry
Inauthentic Deliciousness- Pumpkin, Chicken and Banana Curry

Thursday, April 24, 2014

Fusion Food - Curried Mango and Black bean Pizzarepa.

Ok, let me preface this post by saying I know this whole thing sounds weird. Even when I was putting this dish together in my mind, I wasn’t 100% sure it was going to work. But it does. The original idea was born out of two things; one, what weird random things are left in the fridge (remedied this weekend gone after a hugely successful visit to the farmer’s markets). And two, Lance making an offhand comment that he thought I would’ve made something a bit more interesting with a few of the mangoes from our tree, like a curry. This was after about a week of mango salsa and tacos. So in my mind I’m picking up and rejecting ingredients and flavours and just the general ‘idea’ of what to cook for dinner. And I came up with this. So a Mexican-Cuban-Indian-Italian pizza. Fusion food at it’s most-fused!

I somehow settled on wanting pizzas. But I didn’t have any pizza bases, or Lebanese breads with which to make them. So I immediately went to making my own. But a lot of recipes for pizza dough are yeast driven, and I didn’t want to wait for it to proof. When I thought of arepas. These are flat breads made out of cornflour the same kind as you use for tortillas. I also remembered the half tin of black beans I had in the fridge leftover from tacos a few nights earlier. Add a little mango, a little curry powder (I went the lazy route and used a pre-made curry powder blend – feel free to mix your own). A little cayenne for an extra kick, then grilled chicken, sliced mushrooms and some cheddar cheese. The black beans I used were actually pre-seasoned frijoles, so in the recipe I’ve just put salt to taste for if you use plain cooked black beans which are so much easier to come across in Perth. And the saltiness also depends on what is in your curry powder, if you use a pre-made mix.

This sauce made more than required for the pizzas.

(makes 2 individual size pizzas)
1 cup corn flour (masa lista)
1 cup warm water
¼ tsp salt
oil to fry

Curried Mango and Black Bean Sauce
½ tin black beans
1 mango
3 tbs curry powder
¼ tsp ginger
½ tsp cayenne
¼ tsp turmeric
Salt to taste

2 mushrooms, thinly sliced
1 chicken thigh, grilled, then sliced
1 cup grated cheddar cheese
Baby kale leaves, olive oil and lemon juice to serve

Mix all of the arepa ingredients together, knead until a smooth dough forms, the set aside for 15 minutes.

Mash the black beans and mango together in a bowl until completely combined, add the curry powder, extra ginger, cayenne and turmeric then check for seasoning. Salt if needed, or add more cayenne or spice if desired.

Preheat the oven to 180C

Heat a tbsp of oil in a frypan to medium-hot. Divide the arepa dough into two, and roll each into a ball. Place between two sheets of baking paper and roll out to form a disc just under 1cm thick.

Carefully place into the hot pan, cook for 2-3 minutes or until golden on that side. Flip over and sprinkle arepa with black pepper. Cook for a further 3 minutes or until golden.

Slide onto a lined baking tray and repeat for the second arepa.

Spoon and spread the curried mango and black bean sauce, then layer the ingredients and sprinkle cheese on top. Pop in the oven for 15 minutes or until cheese is golden and melted.

Serve topped with baby kale leaves, a drizzle of olive oil and a wedge of lemon for squeezing.

Thursday, July 25, 2013

Inventing - Chick Pea Pancakes

Have you ever had that amazing feeling of thinking of something awesome for the first time? You feel like you've made this immense world-changing discovery because for you, it wasn't there, then you thought of it and it was. I've gotten it a few times in my lifetime. Sometimes for almost child-like discoveries of working out how something works without being shown. Sometimes for thinking of a novel way of using an ordinary household item. And sometimes for inventing recipes that blow my mind.

I know the I wouldn't be the first person to make these. I know that they possibly even exist as a traditional dish that's been around for generations. I also know that I invented them. In my world, anyway. In a food-related email discussion (I have a lot of those. A lot), we were talking about chick pea fritters and their awesomeness when I had a lightbulb moment. Chick pea pancakes. Savoury pancakes are already awesome, how about I make them with chick pea flour? I already had a Moroccan stew in the slow cooker that was requiring some form of side when I got home. What would be better than chick pea pancakes to dip in the saucy deliciousness? Armed with just this thought and an off-by-heart pancake recipe (more pikelet than crepe). I thought I would try it for the first time almost identically, minus sugar. I ramped up the baking powder and bicarb to ensure fluffiness with the new flour and voila. They were good. Really good.

This is pretty much going to be my go-to 'bread' recipe for all Middle Eastern and Indian dishes I make from now on, I'd say. My husband says they are like a cross between a pappadum and a paratha. So whilst it's probably not a new dish out there in the big wide world - I invented these. 100% from idea to finished product. And I'm pretty darned proud!


Chick Pea Pancakes
serves 4 as a side
1 cup chick pea flour
1 tsp baking powder
1 tsp bicarb
1/4 tsp salt
1 large egg, lightly beaten
1/2  cup water
1 tbsp butter (I actually use olive oil spread)
More butter/spread for frying

Whisk chick pea flour, baking powder, bicarb and salt together to fully combine.

Make a well in the middle of the dry ingredients and add the egg and water, whisk until a smooth batter is obtained.

Melt the butter in a fry pan on a low heat. Pour this into the batter whilst whisking and make sure it is fully incorporated.

Put the pan back on the heat and a minute or so later, pour the batter into the pan for making pancakes to your desired size. The first time I made big ones, the next time I made pikelet size ones.

Fry until bubbles start forming on the surface, around 3 minutes. Then flip over and cook for another 1-2 minutes or lightly golden on the other side.

Store on a plate in a really low oven to stay warm as you repeat the process until all cooked.

Sunday, February 10, 2013

Two Super Easy Vegan 'Pantry' Curries

So I was reminded one afternoon that some of the girls at work were doing a bring-a-dish lunch the next day. I was most disheartened. Not because I don’t like lunching with the girls, but because it meant I’d have to specifically cook something to bring in. We were already going to have leftovers for dinner, so there was going to be no cooking. Nothing I could just make a little bit more of in order to bring in the excess for work. I also didn’t have much by way of fresh veges in the house, and I really didn’t want to go to the shops. So I went to the gym and had a brainwave whilst running...
Enter two of the simplest curries you’ll ever make. All from stuff in the pantry, and a sweet potato. Literally 5 minutes prep time, then I walked away for half an hour and then turned off the heat. Sorry the photos are pretty bad quality. Oh, and in the interests of full disclosure, the lentil curry photo is no longer vegan, we added some diced up leftover sausages with the leftovers the next night.
Lentil and tomato curry
1 tin of lentils, rinsed
1 tin of crushed tomatoes
1 tsp garam masala
1 tsp turmeric
1 tsp dried chilli
1 tsp dried coriander
¼ tsp cumin seeds
¼ tsp cinnamon
Salt to taste
Chuck everything in a pot, add ½ cup of water, simmer over a low heat for 30 minutes or so. Check for seasoning.
Sweet potato and chickpea curry
1 large sweet potato, cut into small dice
1 tin chickpeas, rinsed
1 tin coconut milk
1 ½ tsp ginger
¼ tsp cumin seeds
½ tsp smoked paprika
Salt and pepper to taste
Cut the sweet potato into small dice, put everything in a pot, add ½ cup of water and simmer over a low heat for 30 minutes or so, until the sweet potato is tender but holds it’s shape. Check for seasoning
 Serve  both with rice and breads etc. of your choice