Did Someone Say Spring?

If you did, you spoke too soon. Just yesterday I went out to find myself being pelted by wee little hailstones. I haven't seen the sun in days, and today I'm back in sweaters and socks. *Sniffle* - hear that? That, dear readers, is the start of the flu. Dammit.

And it's DH's birthday week! I can't afford to be sick. There's a feast to be cooked, and presents to be bought. I need to kick this flu's ass, before it kicks mine. Stupid flu, trying to sabotage my plans - you're going down, ya hear!

I may be ostracized for saying this, but chicken soup just doesn't do it for me. Not even when I'm sick. Besides, who wants to do all that chopping of veggies and waiting for the soup to get done when one has a runny nose and watering eyes?! Not to mention a diabolical toddler who now thinks that rummaging through all my kitchen cabinets is the epitome of fun. So no wimpy chicken soup for moi. I've got a better solution *evil grin*.

Enter the dangerously delicious green chili.

Handle with care. She bites.

Here's a dish, inspired by recipe from my sister-in-law, that only requires the bare minimum of knife skills. Your trusty food processor does the brunt of the work. And in no time flat, you will have a bright, vibrant, succulent chicken dinner that will wake up all your flu-deadened senses.

Green Chili-Cilantro Chicken

Serves 4

Click here for printable recipe

Ingredients:
1 - 1.5 lbs chicken (skinless, in pieces, bone-in or boneless)
3 tbsp oil
1 tsp grated ginger
1 tsp garlic paste
1 bunch cilantro, stems trimmed off
3 small, hot green chilies
2 tbsp grated coconut
1/2 tsp pepper (or more - I like lots in this dish)
1 tsp salt
1/2 cup coconut milk
1/2 cup plain yogurt
1/2 a lemon

Method:
1. Marinate the chicken pieces in the yogurt, ginger-garlic and salt for 30 mins.

2. In the meantime, grind up the cilantro, green chilies and grated coconut in the food processor.

3. Heat up the oil on medium-high and saute the chicken pieces till they are beautifully browned. Add in the green paste and stir to incorporate. Turn the heat down to low, and pour in the coconut milk. Cover and simmer this mixture for about 15 mins till the chicken is cooked through and the sauce is thick and creamy.
4. Pour in the juice of 1/2 a lemon, sprinkle in the pepper then stir. Taste for seasoning. You might need more salt, a bit more coconut milk if it looks too dry, or some lemon juice. Once the seasonings are where you want them to be, you are done!

Verdict: This is criminally good for something that's so easy to throw together. All you need is a bowl of steaming white rice to go with this, and some peace and quiet for you to savor each morsel. Hmm, so maybe there isn't much chance of the latter coming my way anytime soon, but I'll still enjoy this thoroughly, licking my fingers along the way. Just the smell makes me moan with pleasure, and the taste is enough for me to do a little happy dance - flu be damned!

No dull weather outside can withstand the power of this bright green chicken dinner!

Boston and Ree's Cajun Chicken Pasta

My previous post asked you, dear readers, to guess where DH and I went for our first experimental vacation with baby B.

*Ding ding ding*!!! For those of you who guessed "Boston" you win the prize - i.e. bragging rights about how smart and well-traveled you are! As for the rest of you, today you're going to learn a wee bit of trivia. Boston happens to be the birthplace of America's independence, so it's got a lot for all you history buffs to enjoy. It also has Hahvahd (Harvard University) and MIT within spitting distance of each other, so my geeky academic type buddies can get their freak on. Finally, I love the food there, no matter what the internet reviews say, so fellow foodies can look forward to some big-time dear-God-this-is-good moments.

For instance, I'm very excited to share such a moment with you right now ...

See this? For many of you, this looks like something your cat would eat. WRONG! This is a divine, sublime, crave-worthy pasta dish that rocked my world. It's handmade squid-ink pasta simply cooked with ground-up grilled calamari and drizzled with olive oil. And I'm going to cry because I want it now, and there's no way for me to drive up to Boston again to get it! That pasta was perfectly al dente - chewy and earthy and perfectly seasoned. Every bite was a revelation. If you go to Boston, go to this Sicilian seafood place called The Daily Catch (their new location on the pier is fantastic) and order the Black Pasta Aglio Olio. They also happen to serve some other superb seafood, and the atmosphere is lovely, as is the service. But screw all that, I'd go back for that pasta even if it was served by dirty little gremlins!

In the meantime, I can only drown my sorrows in another pasta dish. This one I can make at home, and enjoy sharing with DH. I've noticed that Ree and I share the same taste in pasta, and so I've got another winner from her repertoire. Can't wait to share this with other P-Dub fans on the next Foodie Fans of The Pioneer Woman round-up.

Ree's Cajun Chicken Pasta (find her original take here)
Serves 4-6

Click here for printable recipe

Ingredients:
1 lb skinless, boneless chicken breast, cut into bite-sized pieces
1 lb fettuccine pasta
3+ tsp Cajun Spice seasoning (I just kept adding and tasting as I went along)
2 tbsp olive oil
2 tbsp butter
1 green capsicum, sliced
1 red capsicum, sliced
1 red onion, sliced
3 tsp minced garlic
4 small tomatoes, diced
2.5 cups chicken broth
1/2 cup heavy cream
1 tsp cayenne pepper / chili powder
Freshly ground black pepper
Salt
Chopped parsley or cilantro for garnish

Method:

1. Sprinkle 2 tsp of the cajun spice mix over the chicken pieces, then toss to coat. Heat 1 tbsp of butter and 1 tbsp of the oil in a pan and brown the chicken over high heat. Remove from the pan and set aside.

2. Add the remaining oil and butter into the same pan, then saute the peppers, onion and garlic with more cajun seasoning, along with some salt. Do this over high heat because you want the veggies to really caramelize and start to get dark (flavor!). 3. Add tomatoes and cook for an additional 30 secs. Pour in the chicken stock now, scraping the bottom of the pan to get all the sticky bits incorporated into the sauce. Cook for 5-10 mins.

4. Reduce heat to medium-low and pour in the cream. Keep whisking the saucing, and sprinkling in the spices per your taste. A dash more salt, lots of black pepper, and some chili powder too. 5. Add the chicken back, and continue to stir the sauce until the whole thing reaches a consistency you like - I just wait for the sauce to be able to coat the back of my wooden spoon.

6. Cook your pasta per the instructions on the box. Drain it and add it directly into the pan with the sauce. Turn off the heat, then toss the pasta, coating it completely with that awesome sauce. Garnish with fresh parsley/cilantro and serve.

Verdict: Guess what? No cheese needed with this pasta! You're surprised because usually all my pasta dishes are smothered in cheesy goodness - and there's nothing wrong with that! But this time, I've got a dish that's a crowd-pleaser as well as a me-pleaser. Lots of vegetables and lean protein made oh-so-delectable thanks to a zingy sauce and gorgeous pasta. This pasta comes DH-approved, so you know I'm going to be making this again and again. And again. My Nintendo Wii Fit virtual instructor is not going to like seeing that spike in my BMI again. But you can't stop love, and I love this.I think I'm also going to submit this carby work of art to the next round-up of Presto Pasta Nights, hosted by the lovely Ruth of Once Upon A Feast.

PW's White Chicken Enchiladas

Hey Boo-Boo, Mommy was thinking it's time she got up off her tushie and seriously started exercising again. And although carrying you around everywhere is doing wonders for my arms, I think a regular cardio-aerobic routine is what I should aim for. What do you think?

HAHAHAHAHAHAAAAAAAAA ... you're shittin' me! You're shittin' me right?! Tell me you're shittin' me Mom ... exercise ... regular ... you?! Ohhhh, you're funny! What else ya got?!

Hmph. Rude child! I see I'm not getting any respect from you already, you little dinkus. Fine. Just for that, I'm going to leave you to fend for yourself, while I go drown my sorrows in Auntie Ree's cheesy chicken enchiladas.

Oooooooo, now you're talkin'! Did you say cheese? I might like cheese. It's made from that heavenly stuff you call "milk" right? Bring it!

It has been brung.
PW's White Chicken Enchiladas (see Ree's original awesome recipe here)
Serves 4-6

Click here for printable recipe

Ingredients:
2 cups cooked, shredded chicken (I used rotisserie style)
1.5 cups chicken broth
12 whole corn tortillas, soft
1 large onion, diced
2 4oz can green chilies, diced
1 jalapeno, diced
1 tsp paprika1/2 cup heavy cream
2 tbsp butter
2 tbsp flour
1 cup sour cream2.5 cups Monterey Jack cheese, shredded
Salt & pepper to taste
Canola oil
Chopped tomatoes & cilantro for garnish

Method:
1. Heat a bit of oil in a skillet over medium heat. Add onion and jalapeno. Saute for 1 min. Add chicken, half of the green chilies, and 1/2 tsp paprika. Stir together. Add 1/2 cup chicken broth, then cream and stir again, allowing mixture to bubble and get hot. Turn off heat and set aside.

2. In a separate large skillet, melt butter and sprinkle in the flour. Cook while whisking for 1 min. Pour in 1 cup of the chicken broth. Keep whisking for another min or two. Reduce heat then stir in sour cream. Add 1.5 cups of the cheese and remaining paprika and green chilies, along with salt & pepper. Melt the cheese and incorporate into a smooth sauce.

3. To assemble, spoon chicken mixture on top of tortillas, one by one. Top each filling with cheese and roll up. Place snugly next to each other in a 9 x 13 casserole dish. Pour cheese mixture all over the top.
4. In a preheated 350 F oven, bake for 30 mins till browned on top. Serve with lots of chopped, fresh tomatoes and cilantro.
Verdict: I had a good amount of the chicken mixture left over, so I ended up making this twice in one week! You could possibly use cheddar cheese in this too, if you don't have monterey jack. I totally enjoyed this dish, although must admit that I don't recommend it for entertaining. It looks too messy. That didn't stop me. The cheesy sauce was excellent - it's loaded with flavor. And of course, the best part of any enchiladas for me are the crispy brown edges, crusted over with more cheese! Do I like this more than the Enchanting Enchiladas I made last year? Hmmmm. I'm on the fence about that - they're just so different. What's your take, dear readers? Red or white?
Listen up, little man. It's your Grandpa's birthday today. Be a good boy for once and send your Nana your sweetest smile, and sincere birthday wishes.

Awww, is it really?? Happy birthday Nanaaaaaa! I remember you being petrified of me when you first came to visit. I admit, I must have scared you with all my crying. It's the only way I can get those parents of mine to listen, I tell ya. But I promise to behave if you come see me again soon!

Don't believe a word he says, Dad. His promises about not crying stink more than his poopy diapers. But we do miss you, and can't wait to see you again! As you can see, little B is much happier with his lot in life now - definitely better than when you saw him last. Maybe this time you can actually play with him. So happy birthday Daddy dearest - I know you read my blog, and are my secret fan!

I finally managed to write this post! It's been a long time coming, because I had originally made this recipe to submit to the FFPW - Main Courses roundup. I make no excuses. Actually I do. And my excuse has a face. It's the one dressed up in the orange-stripey onesie you see above.

Date Night Crash

I'm so disappointed, dear readers. Only two things have this effect on me. One, a bad meal at a restaurant that I've been looking forward to. And two, a bad meal that I've made, hoping for it to be a success, but instead it turns out blah. I was going to say "inedible", but that never happens anymore. The only time it did was when I was 12 years old and made scones using baking soda instead of baking powder - blech, you could knock someone out with those bricks!

The reason for my disappointment today is the food at the restaurant DH and I chose for our first date night after the baby. It was this trendy sushi place called Miya's in New Haven, filled with eclectic decor, funny and friendly service staff, and packed with the uber-chic crowd that lives around the Yale campus. Over the last five weeks, my outdoor excursions have included trips to B's pediatrician and back. That's it. So you can imagine how excited I was about finally going to a funky new restaurant that I'd never tried before, and finally having sushi after 10 months! My dreams were filled with spicy tuna rolls dipped in spicy mayo. In preparation, eyebrows were tweezed, legs were shaved, hair was blow-dried, and outfits were planned (most of which still don't fit me, but I didn't let that send me spiraling down into depression!). So folks, I looked good and I was feeling good. DH and I handed B over to grandma, making sure he had a good supply of milk to keep him content, and off we went into the sunset.

*Sigh*. There's no need to relive the entire experience. Let's just say, I miss NY sushi. Maybe I just didn't order the right thing. Maybe it's been so long since I've had sushi, that my palette needs more time to get back into it (erm, doubt that). Whatever the case, I've got to say, none of the rolls I ordered from Miya's extensive and very inventive menu hit the spot with me. They sounded like they would be awesome, but everything just felt flat and I couldn't even finish them. Spicy mayo might have helped, but they didn't even serve that - wtf people?! The only redeeming portion of the night was that at least I was out with DH, alone, and we always have fun with each other, no matter what. So while I'm super unhappy about my choice of restaurant for our special night, I'm looking forward to grandma visiting again, so that we can have another chance! (oh, and just in case you were wondering, I wasn't constantly thinking about B, and neither was he the center of our conversation - yes new moms, it is possible!)

I'll tell you what doesn't disappoint, folks. This recipe for Murgh Methi / Fenugreek Chicken Curry. It can be made with either fresh or frozen fenugreek leaves. I used the frozen kind, because picking the tiny fresh leaves from the stalk takes too much time. But if you're a purist, then by all means, go ahead, pick away. Fenugreek is fascinating, because you can use the leaves fresh or frozen, like you would spinach in a curry, or sprinkle a pinch of dried fenugreek (kasuri methi) in curries for a subtle flavor and beautiful fragrance. Finally, you can even use the seeds as a spice. I love all versions!
Murgh Methi or Fenugreek Chicken Curry (adapted from this version)
Serves 6

Click here for printable recipe

Ingredients:
3 tbsp canola oil
1 lb boneless chicken, cubed (preferably thigh pieces)
1 tsp cumin seeds
1 medium onion, chopped
2 tsp ginger-garlic paste
1 tsp salt
1/4 tsp turmeric
1-2 tomatoes, chopped
1/2 tsp ground coriander
1/2 tsp chili powder
1-2 green chillies, chopped
1/2 cup yogurt, whipped with some water
1 bunch methi/fenugreek leaves (fresh or frozen)
Pinch of garam masala powder

Method:
1. Heat the oil on medium-high heat, and brown/caramelize the chicken pieces. Drain and keep aside.

2. In the same oil, add the cumin seeds. When they begin to sputter and turn dark, turn the heat down to medium, add in the onions and saute till translucent. To this, add the ginger-garlic paste and cook for another minute.

3. Now add in the chopped tomatoes, salt, turmeric, chili powder, coriander powder and chopped green chillies. Mix well and cover with a lid, to allow the tomatoes to soften. Pour in the yogurt, then cover once again and simmer for an additional 5 mins.

4. Stir in the methi/fenugreek and cook for 5 mins more till fully incorporated. Now turn off the heat and let this mixture cool a bit.
5. Zap it in the blender till smooth and thick. This part is optional - you could certainly leave it chunky - but I prefer a smoother, better combined consistency. Add it back to the pan and turn the heat back on.

6. Finally, add the browned chicken pieces back in and let them finish cooking in the sauce for 10 mins or so. You can add some water at this point if you feel the sauce is too thick. Once the chicken is cooked through, and the sauce is to your liking, sprinkle garam masala over the top, stir well, then turn off the heat. Ring the dinner gong, because you are done! Serve with rice or parathas.

Verdict: So fragrant and complex tasting (but not at all hard to make). Goes really well with basmati rice or parathas. Pair it with some mango chutney or raita on the side for an extra punch of flavor. This is simple, homey food in my house, and makes for a great weeknight family meal. Hmmm, I wonder when DH and I can ever eat at the same time again?! One of us always has to be with B! Ah well, luckily the little munchkin is mega yummy, so I can snack on his cheeks while DH has dinner - then we switch!

I'll be submitting this to the next Weekend Herb Blogging round-up, hosted by Dhanggit's Kitchen. Hilda has a truly fab blog that I've just discovered, and I can't wait to dig deeper into it!

Not Afraid Of Getting Wet

It's Friday night and I'm at home. Blogging. I believe I've graduated to a whole new level of cuckoo today. Because I'm not even perturbed by this. You're allowed to shake your head at me - go on, I probably deserve it.

However, if you're like me, then you won't dwell on my shame for long, and will quickly move on to the real reason you're here. The food! Now, in my previous post, I'd mentioned how the lovely people at POM Wonderful were kind enough to send me a generous sample of their 100% pure pomegranate juice. After chugging down the first couple of bottles (it tasted even better because it was free!), I could almost feel myself getting healthier. All those antioxidants must have worked their magic on my clogged arteries. So with all that blood flowing more freely to my heart, and as a consequence, to my brain, I started thinking about what I could make with the rest of my precious POM.
I've never cooked with pomegranate juice before, so I really had to scour the web for something interesting enough for this first time. And savory - I knew I wanted savory, not sweet, because that would've been too obvious and easy (yes, I like to punish myself sometimes by setting lofty goals and torturing myself over them - but we'll come back to that in another therapy session). That's when I came across this parsi recipe from Asha's blog Fork-Spoon-Knife. The flavor profiles were so unusual, but her pic was so appetizing, that I just had to try it out. I'd never made parsi food before, although had heard good things about it - so I dove right in.
Koresht-e-Fesenjan (find Asha's original recipe here)
Serves 4-6

Click here for printable recipe

Ingredients:
Half a chicken, cut into pieces, skinless
1 large onion, sliced thin
2 cloves garlic, minced
1/4 lb walnuts, toasted and ground
2.5 cups POM Wonderful pomegranate juice
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp chilli powder or 2-3 green chillies, chopped (optional)
1-2 tbsp sugar
1/2 tsp cardamom powder (or 4 cardamom, just bruised to open them up)
2 tbsp lime juice
Salt & pepper to taste
3 tbsp canola oil

Cilantro for garnish

Method:
1. Brown the chicken in 2 tbsp of oil in a heavy-bottomed pan. Then remove from the pan and set aside. Add in the remaining oil and saute the onions till golden. Add in the garlic and saute for another minute. Then sprinkle in the salt, pepper, cinnamon, nutmeg and chilli powder/green chillies (if using).

2. Mix the walnut paste into the onion mixture. Add the browned chicken pieces and toss to coat. Stir in all the pomegranate juice. Bring to a boil, reduce heat to low, and simmer for at least an hour - until the sauce has thickened, the walnuts have released their oil, and mixture has reduced to half its original volume.

3. Stir in lime juice and sugar according to taste. Adjust seasoning. Add the cardamom at this point and let it cook for a further 20 mins.

4. Let cool, then refrigerate overnight - this really does taste better the next day, and I'm not just saying that! Best served with hot basmati rice.

Verdict: Since I've never had any version of this dish before, I can only assume that it came out the way it was supposed to. I followed Asha's instructions to the tee, and felt lukewarm about the results. I initially didn't put any chillies in the dish, and I think my palate needs some heat in my savory dishes to feel satisfied, which is probably why I wasn't jumping up and down about this one. Still, that's an easy enough fix - and I've made a note of that in my instructions above. Other than that, the POM juice tastes really good with the chicken and walnuts - not to mention the color of the dish is so pretty! I'm glad I gave this dish a chance. I still have some POM juice left, even after this experiment, so my brain is already going into overdrive to figure out "what next?".

While we're on the subject of trying new things, let me tell you, I finally went to this art gallery exhibition that's been on my to-do list for months. In the past, something or the other always came in the way, but last week I just woke up one morning and decided "today is the day" - no matter how crappy the weather got. And it did. Very crappy. But I prevailed, and I'm glad I did, because the exhibition was in a part of Yale University that I'd never seen before - so saw something new right there. And the exhibition itself, called "Breaking The Veils: Women Artists Of The Islamic World" was really fascinating and impressive. C'mon ... let me give you a small tour.

The Addams Family house. Noooooo, I kid. It's Betts House, currently home to several Yale offices.

The Divinity Quadrangle at Yale, where the exhibition was displayed.

I'm a little obsessed with arches.

The Blue Paradise, by Suad al Attar, an Iraqi painter. My favorite of the lot.

Walls Of Gaza, a collection of photographs by Laila Shawa, of Palestine. Very powerful stuff.

Can't remember who did this - just that she was from Sudan.

This was great - like something out of the fantasy novels I adore. Called The Flying Horse, by Juliana Seraphim of Lebanon.

Another of my favorite paintings from the show - Choices, by Tina Ahmed, from Bangladesh.

So if you're in the area, I highly recommend taking a look at this exhibition. It's completely free, and houses many other poignant pieces of art from a whole range of female artists - from Jordan to Pakistan to Saudi Arabia. I love seeing a woman's point of view celebrated like this.

A Supportive Partner

It's easy to get caught up with life and let the things that really matter slip by unnoticed. These past few days, I've been working on not one, but two separate blogs - and although it makes me giddy with joy to be this productive, doing something I love, it does come at a price. Now, Ozzy my cat, he has no problems expressing his displeasure if Mommy spends too much time on the computer. His solution is to simply be as loud and obnoxious as he possibly can, often resorting to smacking my leg as I'm sitting on the computer chair, jumping on me, mock-biting (harmless nibbles, really), and generally making a total nuisance of himself. Eventually I give in - like most moms - and give him what he wants, i.e. my undivided attention. The good thing is, he doesn't need me for more than a few minutes. I just pick him up in my arms and walk around the house for 10 mins, giving him that free ride he loves, do a bit of nuzzling and cuddling, and he's a happy camper!

DH, on the other hand, has similar issues, but for some reason, makes me feel more guilty by making his puppy-dog face, and walking by the computer moping, grumbling, giving his "nobody loves me" speech from time to time. So what's a girl to do?! I can't let the blog be more important than DH's fragile ego, because that's a slippery slope folks. And in all fairness, he does indulge me in my many artsy-fartsy pursuits. For instance, I wanted to go listen to the Yale Philharmonic last week, and he readily agreed to accompany me, even though opera and orchestra music is really not his cup of tea. Kudos to him, he tried, but ended up playing games on his phone for most of the performance. Still, he was there, and that's important! He also isn't crazy about watching plays, but once again, we recently attended a Shakespeare-inspired contemporary play at Yale Cabaret, and this time he didn't even glance at his phone. So I notice these things, and I remember. And I appreciate them. Being me, I have a sure-fire way of showing him that I'm thankful. Cooking what he loves, and surprising him with it. And this is it.

Tender chicken, braised with nuts, coconut milk and fragrant spices. Rich, decadent, but easy!

Almonds and cashews work their magic!

Badami Chicken OR Chicken With Almonds
Serves 4

Click here for a printable recipe

Ingredients:
Half a chicken, skinless, cut into pieces
1/2 - 1 cup yogurt
3-4 onions, chopped
1 tbsp ginger-garlic paste
4 cloves
1-inch piece of cinnamon
8 almonds
8 cashews
4 cardamons
1/2 cup thick coconut milk (or more if you like)
3-4 tbsp canola oil
1.5 tsp salt
1/2 tsp red chilli powder
1/4 tsp turmeric
1-2 small green chillies, chopped
Cilantro and slivered almonds to garnish

Method:
1. Grind to a paste the ginger, garlic, cloves, cinnamon, cardamoms, cashews and almonds.

2. Heat oil in a large saucepan, then saute the chopped onions till golden.

3. Add in the ground spice paste and fry for 30 secs or so.

4. Now add the yogurt and the chicken, and season with salt, red chilli powder and turmeric. Cook for 10 mins, stirring well.

5. Add coconut milk and green chillies. Cover and simmer till chicken is done - should be really tender. I like a lot of gravy; feel free to add water if it looks too dry. The ground nuts should thicken up the sauce, which is what you want - a thick, luscious gravy.

6. Taste for seasoning before you turn off the heat! Garnish with cilantro and slivered almonds. Serve with basmati rice or rotis.

Verdict: I love this nutty curry almost as much as DH. He adores it, because he dunks his bread in there, soaking up all that flavorful gravy, and can't get enough of this stuff! I always have some bone-in chicken in my freezer, plus the rest of these ingredients are pretty standard for those of us who cook Indian/Pakistani food on a regular basis, so the whole thing is pretty easy to throw together. If chopping onions seems like too much of a chore that day, I just slice them, which is faster and works just fine in the sauce. I've made this dish for some non-desi friends as well, and they were left licking their fingers too, so I know this one's a "keep for life" recipe.

And that, dear readers, is what keeps DH sated enough to let me get back to my blogging! It's not devious at all, na uh! Speaking of blogging, I must thank you all for giving Debby and me such a great response to our new site - Foodie Fans of The Pioneer Woman. I've already decided which Thanksgiving side dish I'm going to be preparing as part of the first challenge. In the meantime though, I'd like to feature one of P-Dub's fabulous Thanksgiving desserts that I created for my Canadian Thanksgiving, which I celebrated with my parents when they came down from Toronto last month. Pumpkin Cheesecake With Gingersnap Crust. I prefer it to pie any damn day, and posted about it last year as well.

Believe it. This tastes as good as it looks!

Southern Comfort Food - A Different Perspective

Before you start imagining me going all Paula Deen on you (or on "y'all"), let me quickly tell you, that's not the "south" I'm referring to. Not that there's anything wrong with Paula. I think she's adorable, and her style of cooking is homey and looks pretty darn tootin' deeeelicious. I'd eat her meals anytime, because butter is my friend too. But no, my post today won't feature the cuisine of the Southern US states. Rather, this comforting concoction is native to South India.

I think my fascination with the food from this region is boundless. Over the years, I've picked up a few amazing recipes for South Indian style curries that I turn to time and again, because the mix of spicy/sweet/sour, fruity/savory flavors speak to my soul. Just like how I sometimes yearn for risotto or Pakistani nihari or a grilled cheese sandwich, sometimes a bowl of rice topped with a South Indian curry is exactly what I need to feel nourished and satisfied. I really wish I had a South Indian auntie (in India/Pakistan, we call every older female who isn't related to us as "auntie" - I think it's a respect thing) as my neighbor, who would send me samples of her cooking everyday! Still, the internet is a wonderful thing, and having blogger friends from South India is the next best thing.

I came across this recipe for Chicken Piralan on Varsha's blog, Will-O'-the-Wisp. Her stash of recipes is really amazing - her family is so damn lucky! It's a funny sounding name for the dish, but there's nothing funny about how it tastes, let me tell ya. And the smell ... oh man! It must be from when the fragrant mix of whole spices hits the hot oil, but it smells like a bouquet of exotic flowers to me. Even though it does make DH run around the house yelling "Light a candle or something, woman!" ... I happen to love it. Maybe I can give this dish a simpler name too. Any ideas?

Chicken Piralan (no idea what "piralan" means, but you can find the original recipe here)

Serves 4

Click here for printable recipe

Ingredients for marinade:
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1.5 tsp red chilli powder
1.5 tsp coriander powder
1/2 tsp ground black pepper
1/2 tsp garam masala powder
1/2 tsp turmeric
1 tbsp white vinegar
1 tsp salt

For the curry:
3 tbsp canola/vegetable oil
4 cloves
4 cardamom
1 small cinnamon stick
2 bay leaves
1 medium onion, diced
2-3 garlic cloves, minced
1 tsp ginger paste
6-8 curry leaves
1-2 tomatoes, diced
1 large potato, peeled & chopped into bite-sized pieces (optional)
Cilantro, chopped, for garnish

Some of the fragrant spices that go into this dish.

Method:

1. Marinade the chicken pieces with the spice powders, salt and vinegar for about half an hour, at least. You could even do it overnight, if you had to.

Marination Domination.

2. Heat up the oil in a saucepan on medium, and drop in the cloves, cardamom, bay leaves, curry leaves and cinnamon stick, and let them perfume the oil for about a minute. Then add the chopped onions.

3. Saute the onions for about 5 mins, till golden brown.

4. Time now to add the ginger and garlic. Saute this for an additional minute.

5. Then add the chopped tomatoes. Turn the heat down to medium-low, cover the pot with its lid and let the tomatoes soften for about 5 mins, stirring once or twice.

6. Next, add the chicken pieces, cover the pot again and let them cook for an additional 5 mins. At this point, you can add the potatoes if you're using them. Add about 1/4 - 1/2 cup of water, close the lid, and let the whole mixture cook through (till chicken and potatoes are done) for about 15 mins, stirring occasionally. (I like to add a few more curry leaves here)

7. Here's the interesting step: once the chicken is cooked, heat up 1 tbsp of oil in a frying pan on high. Remove the chicken pieces from the saucepan with a pair of tongs, and put them in the hot frying pan. You want to sear the chicken pieces - give them some crusty edges - then put them back in the saucepan.

See the crusty, almost burnt edges? That's what you want!

8. Now check the gravy for enough salt. Also, you can turn up the heat and evaporate most of the liquid, if that's to your liking. I like mine with some gravy, but still fairly thick, because like Varsha says, it tastes great when soaked up by the rice. Turn off the heat, garnish with cilantro & serve.

Verdict: DH may not be a fan of his house smelling of onions and spices, but the man does love this curry. Pair it with some hot basmati rice and a side of daal, and we're both digging in to this like it's our last meal. I've tried this dish with a whole chicken cut into pieces, and chicken breast pieces as well, but the chicken thigh pieces are ideal for this, I think. They remain really tender, and don't toughen up like the breast pieces tend to. Also, the searing of the chicken towards the end gives it a surprising great flavor - a little smoky, like you grilled the chicken over the BBQ or something. Once again, I'm so glad to be a part of this food blogging world, where I can find recipes like this one. Now if only one of my South Indian friends could teach me how to make masala dosas at home (my ultimate, all-time favorite South Indian comfort food), I'd feel like a star!