Wednesday, August 29, 2012

Chicken Keema Curry

Chicken Keema Curry
A really easy chicken curry made with ground chicken, diced potatoes and green peas that tastes great as a stuffing for pita pocket sandwiches or served over steamed Basmati rice or with tortillas/chapatis.

1 lb. ground chicken
1 cup frozen peas
1 russet potato, peeled and diced
½ tsp. shah jeera or cumin seeds
1 cinnamon stick
2-3 star anise
2 large onions, chopped
2 large tomatoes, chopped
2 Tbsp. extra light olive oil
1/2 tsp. turmeric powder
1 tsp. coriander powder
1/2 tsp. cumin powder
1/2 tsp. Kashmiri mirch or chili powder to taste
2 Tbsp. ginger paste
1/4 tsp. garam masala powder
Clump of oyster mushrooms, chopped
4 cloves garlic, finely minced
1 green chili, finely diced
2 cups hot chicken broth
1/2 cup cider vinegar
salt to taste
Chopped cilantro (optional)
1 tsp. ghee or butter
1/2 tsp. sugar

Notes:  Substitute mushrooms with a can of drained garbanzo, cannellini or navy beans.

  1. Brown ground chicken and set aside.
  2. Heat oil in a sauce pan over high heat and sputter shah jeera, cinnamon stick and star anise.
  3. Add chopped onion and fry until onions turn translucent.  Do not brown the onions.
  4. Add ginger paste, turmeric, coriander and cumin powders, stir well and cook for a few minutes.
  5. Add tomatoes, stir again and cook until tomatoes break down.
  6. Add mushrooms, garlic, green chilies, diced potatoes and half the chicken broth.
  7. Simmer until potatoes are partially cooked.
  8. Add ground chicken, frozen peas and the rest of the hot chicken broth.  
  9. Cover and cook until broth evaporates and oil returns to the surface.
  10. Stir in sugar and vinegar and mix well.
  11. Garnish with garam masala, ghee and cilantro and serve with hot cooked basmati rice, naan or tortilla.

Mung Dal with Cauliflower

Mung Dal with Cauliflower
This is another of Mum's recipes that was served when we had guests for dinner.

1 cup mung dal
1 cauliflower, cut into bite size pieces with stems attached
1 cup frozen peas
2 Tbsp. extra light olive oil
1 Tbsp. ginger paste
½ tsp. shah jeera or jeera/cumin seeds
1 cinnamon stick
2-3 star anise
½ tsp. turmeric powder
salt to taste
1 tsp. ghee (clarified butter)
2-4 green chillies, slit in half
chopped cilantro


  1. Roast mung dal in a dry skillet until fragrant and golden brown. Wash in several changes of water.
  2. Bring 4 cups of water to a boil, add roasted dal and boil until dal is tender.
  3. Meanwhile, heat oil in a sauce pan and fry cinnamon stick, star anise and shah jeera till seeds sputter.
  4. Add cauliflower florets, top with ginger paste and turmeric.
  5. Stir till everything is well combined and cook on medium heat until cauliflower is golden brown and soft.
  6. Pour cooked dal over cauliflower, add frozen peas and 1/2 cup hot water and bring to a boil.
  7. Simmer for 10-15 minutes and adjust salt to taste.
  8. Garnish with ghee, green chillies and cilantro and serve with hot cooked basmati rice, naan or tortilla.