Colonel Benjamin’s Curry Chicken Recipe

Colonel Benjamin’s Curry Chicken

Servings: 6

Ingredients:

  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon grated peeled fresh ginger
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon vegetable oil
  • 4 cups finely chopped onion
  • 2 garlic cloves, minced
  • 3 1/2 cups coarsely chopped peeled tomato (about 1 1/2 pounds)
  • 2 tablespoons fresh lemon juice
  • 12 chicken thighs (about 3 pounds), skinned
  • 1/2 teaspoon salt
  • 1 1/2 pounds peeled baking potatoes, cut into 1-inch pieces
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped fresh cilantro
  • 3 cups hot cooked rice

Procedure:

  1. Combine first 6 ingredients.
  2. Heat the oil in a Dutch oven over medium-high heat. Add onion and garlic; cook 15 minutes, stirring frequently. Add the cumin mixture, tomato, and juice. Reduce heat to medium, and cook 10 minutes, stirring occasionally.
  3. Sprinkle chicken with 1/2 teaspoon salt. Add chicken and potatoes to pan; stir in chopped cilantro. Bring to a boil; cover, reduce heat, and simmer 50 minutes or until chicken is done.
  4. Serve mixture over rice, and garnish with cilantro sprigs.

Tandoori Naan Chicken Sandwiches Recipe

Tandoori Naan Chicken Sandwiches

Total: 45 Minutes
Servings: 4

Ingredients:

  • 1/2 cup nonfat plain yogurt
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon turmeric
  • 1 teaspoon kosher salt
  • 3 tablespoons vegetable oil
  • 1 pound chicken tenders, patted dry
  • 4 medium plain or garlic-flavored naan breads, about 4 oz. each
  • 2 tablespoons butter
  • 2 medium tomatoes, sliced
  • 1/2 cup thinly slivered red onion
  • 4 ounces feta cheese, sliced
  • 2 tablespoons finely chopped fresh mint leaves
  • 2 tablespoons finely chopped fresh cilantro

Procedure:

  1. Whisk together yogurt, seasonings, and oil in a medium bowl. Add chicken and stir to coat. Let marinate 20 minutes.
  2. Preheat broiler. Spread chicken on a rimmed baking sheet and broil until cooked through, 8 minutes. Meanwhile, continue with recipe.
  3. Dab naan with a little butter on each side, spread on a rimmed baking sheet, and place in oven on rack below chicken; cook until toasted and crisped, about 8 minutes.
  4. Cut naan in half crosswise and make sandwiches with naan, chicken, tomatoes, onion, feta, mint, and cilantro. Cut each in half if large.
  5. Note: Nutritional analysis is per sandwich.

Green Curry Chicken Recipe

Green Curry Chicken

Servings: 4

Ingedients:

  • The 5 ingredients:
  • 1 cup uncooked basmati rice
  • 1 pound (1-inch) cubed chicken breast tenders
  • 2 to 3 teaspoons green curry paste
  • 1 (14-ounce) can light coconut milk, divided
  • 2 cups tricolor prechopped bell pepper mix

Procedure:

  1. Cook rice according to package directions, omitting salt and fat. Stir in 1/4 teaspoon salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt.
  2. Add chicken to pan; sauté 4 minutes or until chicken is lightly browned. Stir in curry paste; cook 1 minute, stirring frequently. Stir in 1 cup coconut milk; bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done, stirring occasionally.
  3. Stir in bell pepper mix, 1/4 teaspoon salt, and remaining coconut milk; cook 3 minutes or until vegetables are tender.
  4. Serve chicken mixture over rice. Sprinkle with fresh cilantro leaves

Chicken Vindaloo Recipe

Chicken Vindaloo

Servings: 4

Ingredients:

  • 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
  • 2 tablespoons minced fresh ginger
  • 1/4 cup rice vinegar
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cardamom
  • 2 teaspoons chili paste with garlic
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 6 garlic cloves, minced
  • 1 tablespoon canola oil
  • 1 cup diced onion
  • 1 diced red bell pepper
  • 1 diced yellow bell pepper
  • 1/2 cup fat-free, less-sodium chicken broth
  • 3/4 teaspoon salt
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/4 cup chopped cilantro
  • 4 cups cooked brown rice

Procedure:

  1. Combine first 10 ingredients (through garlic) in a zip-top plastic bag. Marinate in refrigerator at least 4 hours, turning occasionally.
  2. Heat oil in a large skillet over medium-high heat. Add onion; sauté 4 minutes. Add chicken mixture and bell peppers; sauté 5 minutes or until chicken is thoroughly browned on all sides.
  3. Add broth and salt; simmer, uncovered, 15 minutes or until chicken is done. Combine cornstarch and water in a small bowl; stir well. Add cornstarch mixture to chicken mixture; simmer 2 minutes or until sauce thickens. Stir in cilantro.
  4. Serve over rice.

Indian-Spiced Salmon Recipe

Indian-Spiced Salmon

Servings: 4

Ingredients:

  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • Dash of kosher salt
  • Dash of ground red pepper
  • 4 (6-ounce) skinless salmon fillets
  • Cooking spray

Procedure:

  1. Preheat broiler.
  2. Combine first 6 ingredients. Rub spice mixture evenly over fillets. Place fillets on a broiler pan or baking sheet coated with cooking spray.
  3. Cover with foil; broil 7 minutes. Remove foil; broil an additional 4 minutes or until desired degree of doneness.

Indian Barbecue Chicken Recipe

Indian Barbecue Chicken Recipe

Total Time: 35 Minutes
Servings: 4

Ingredients:

  • Vegetable oil
  • 1 medium onion, finely diced
  • 3 garlic cloves, minced
  • 3 tablespoons fresh ginger, minced
  • 1 cup ketchup
  • 1/3 cup distilled white vinegar
  • 1/3 cup tamarind puree, see Note
  • 1/3 cup unsulphured molasses
  • 1 pinch of sugar
  • 3 tablespoons whole-grain mustard
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons garam masala
  • Salt and freshly ground black pepper
  • 4 skinless, boneless chicken breast halves

Procedure:

  1. In a skillet, heat 3 tablespoons of oil. Add the onion and cook over moderate heat until translucent, 4 minutes. Add the garlic and ginger and cook until fragrant. Add the ketchup, vinegar, tamarind, molasses, sugar, mustard and cayenne and simmer over low heat, stirring, until reduced to 1 3/4 cups, 5 minutes. Stir in the garam masala and season with salt and black pepper.
  2. Light a grill. Rub the chicken with oil and season with salt. Grill over moderately high heat, turning once, until almost cooked, about 7 minutes. Brush with the sauce and grill over low heat, brushing and turning, until glazed, 4 minutes, then serve.

Note: Tamarind puree is made from a sticky, sweet tropical fruit. It is available at Indian and Latin markets.


Indian Spice-Stuffed Okra Recipe

Indian Spice-Stuffed Okra

Total Time: 1 Hour
Servings: 4

Ingredients:

  • 1 medium onion, cut into thin rings
  • 3 tablespoons vegetable oil, divided
  • About 1/2 tsp. kosher salt
  • 3/4 pound small, tender okra
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons amchoor (dried mango powder) or 1 tbsp. lemon juice
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon turmeric

Procedure:

  1. Cook onion in 2 tbsp. oil in a large frying pan over medium heat, stirring, until deep golden brown, about 15 minutes; transfer to a bowl as cooked and season with salt.
  2. Trim okra stems without piercing pods (leave a bit of stem on).
  3. Mix 1/2 tsp. salt and the spices (but not lemon juice, if using) in a bowl. Slit each okra pod lengthwise from just below stem to 1/2 in. from tip. Poke a finger into slit to hold it open and stuff with some spices.
  4. Add okra and remaining oil to pan. Cook over medium heat until lightly browned, 5 minutes, tipping pan occasionally. Add 1/2 cup water and lemon juice, if using; quickly cover and simmer until okra is tender-crisp, 5 minutes. Toss gently with onion.

Indian-Spiced Roasted Squash Soup Recipe

Indian-Spiced Roasted Squash Soup

Total Time: 1 Hour
Servings: 6 (serving size: 1 cup soup and 4 teaspoons yogurt mixture)

Ingredients:

  • 1 cup chopped yellow onion
  • 8 ounces carrot, chopped
  • 4 garlic cloves, peeled
  • 1 (1-pound) butternut squash, peeled and cut into (1/2-inch) cubes
  • 1 (8-ounce) acorn squash, quartered
  • 1 tablespoon olive oil
  • 1/2 teaspoon black pepper
  • 2 cups water
  • 1 teaspoon Madras curry powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon ground red pepper
  • 2 (14-ounce) cans fat-free, lower-sodium chicken broth
  • 1/4 teaspoon kosher salt
  • 6 tablespoons Greek yogurt
  • 6 teaspoons honey

Procedure:

  1. Preheat oven to 500°.
  2. Arrange the first 5 ingredients on a jelly-roll pan. Drizzle with oil; sprinkle with pepper. Toss. Roast at 500° for 30 minutes or until vegetables are tender, turning once. Cool for 10 minutes. Peel acorn squash; discard skin.
  3. Combine vegetable mixture, 2 cups water, curry powder, garam masala, and red pepper in a food processor; pulse to desired consistency. Scrape mixture into a large saucepan over medium heat. Stir in broth; bring to a boil.
  4. Cook for 10 minutes, stirring occasionally, and stir in salt. Combine yogurt and honey, stirring well. Serve with soup.

Southern Indian Chicken Curry Recipe

Southern Indian Chicken Curry

Preparation Time: 40 Minutes
Servings: 4

Ingredients:

  • 4 tablespoons corn oil
  • 2 medium red onions, thinly sliced
  • 2 small jalapeños, halved lengthwise and seeded
  • 2 to 3 cloves garlic, finely chopped
  • 1 2-inch piece fresh ginger, thinly sliced
  • 4 to 5 tablespoons fresh lemon juice (from 2 lemons)
  • 1 3/4 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon mustard seeds
  • 1 teaspoon kosher salt
  • 2 ripe yellow peaches, roughly chopped
  • 1/2 cup canned unsweetened coconut milk
  • 1/4 cup plain yogurt (optional)
  • Indian flat bread or pitas (optional)

Procedure:

  1. Heat 2 tablespoons of the oil in a large skillet over medium heat. Place the onions in skillet and cook for 5 minutes.
  2. Add the jalapeños, garlic, ginger, and 4 tablespoons of the lemon juice and cook for 5 minutes more.
  3. Transfer the mixture to a plate. Add the remaining 2 tablespoons of oil to skillet and raise heat to medium-high. Add the chicken and stir-fry until golden, about 8 minutes. Add the cayenne, coriander, cumin, mustard seeds, and salt and stir-fry for 2 minutes more.
  4. Add the peaches, onion mixture, and 1/2 cup water and simmer for 8 minutes.
  5. Stir in the coconut milk, reduce heat to medium-low, and simmer gently for 2 minutes.
  6. Taste and add the remaining lemon juice, if necessary.
  7. Serve with the yogurt, flat bread, or both, if desired.

Indian Spinach Saag Recipe

Indian Spinach (Saag)

Yield: 4

Ingredients:

  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 6 garlic cloves, chopped
  • 2 teaspoons minced fresh ginger
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon garam masala
  • 1/8 teaspoon ground cardamom
  • 2 pounds spinach leaves, chopped
  • 1 cup plain low-fat Greek yogurt
  • 1 teaspoon kosher salt

Procedure:

  1. In a 6- to 8-qt. pot, cook onion in oil over medium heat until softened, about 10 minutes.
  2. Add garlic and cook 2 minutes. Add ginger and spices and cook until fragrant, about 1 minute. Working in batches, stir in spinach and cook until wilted, about 5 minutes. Remove from heat and stir in yogurt and salt.
  3. Serve with steamed basmati rice and warm naan (Indian flatbread).
  4. Note: Nutritional analysis is per 1 1/2-cup serving.

Indian Spiced Carrot Soup with Ginger Recipe

Indian Spiced Carrot Soup with Ginger

Servings: 8

Ingredients:

  • 2 teaspoon(s) coriander seeds
  • 1 teaspoon(s) yellow mustard seeds
  • 3 tablespoon(s) coconut oil
  • 1 1/2 teaspoon(s) curry powder
  • 1 tablespoon(s) minced peeled fresh ginger
  • 2 cup(s) chopped onions
  • 4 cup(s) Carrots, peeled, thinly sliced into rounds
  • 1 1/2 teaspoon(s) finely grated lime peel
  • 5 cup(s) low-salt chicken broth or vegetable broth
  • 3 squeezed fresh limes for juice
  • Plain yogurt (for garnish)

Procedure:

  1. Grind coriander and mustard seeds in spice mill to fine powder. Heat oil in heavy large pot over medium-high heat.
  2. Add ground seeds and curry powder; stir 1 minute. Add ginger; stir 1 minute. Add next 3 ingredients. Sprinkle with salt and pepper; sauté until onions begin to soften, about 3 minutes.
  3. Add 5 cups broth; bring to boil. Reduce heat to medium-low; simmer uncovered until carrots are tender, about 30 minutes. Cool slightly. Working in batches, puree in blender until smooth. Return soup to pot.
  4. Add more broth by 1/4 cupfuls if too thick. Stir in lime juice; season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.
  5. Rewarm before serving.

Pineapple Lassi Recipe

Pineapple Lassi

Servings: 3 (serving size: about 1 1/2 cups)

Ingredients:

  • 2 cups vanilla low-fat yogurt
  • 1 cup canned crushed pineapple in juice, undrained
  • 1/4 cup light coconut milk
  • 1/8 to 1/4 teaspoon bottled ground fresh ginger (such as Spice World)
  • 6 ice cubes

Procedure:

  1. Combine all ingredients in a blender; process until well blended.
  2. Serve immediately.

Indian-Spiced Chicken with Tomato Chutney Recipe

Indian-Spiced Chicken with Tomato Chutney

Servings: 4 (serving size: 1 chicken breast half and about 2 1/2 tablespoons chutney)

Ingredients:

Chutney:

  • 1 1/2 teaspoons olive oil
  • 1/4 cup chopped shallots
  • 1 teaspoon minced seeded serrano chile
  • 1/4 teaspoon minced peeled fresh ginger
  • 1 garlic clove, minced
  • 1 cup coarsely chopped seeded tomato
  • 2 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon salt

Chicken:

  • 2 teaspoons olive oil
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • Cooking spray

Procedure:

  1. To prepare chutney, heat 1 1/2 teaspoons oil in a small saucepan over medium heat. Add shallots and serrano; cook 2 minutes, stirring frequently. Add ginger and garlic; cook 30 seconds, stirring frequently. Add tomato, vinegar, sugar, mustard seeds, and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes or until mixture is thick. Set aside, and keep warm.
  2. Prepare grill.
  3. To prepare chicken, heat 2 teaspoons oil in a small saucepan over medium heat. Add coriander, curry, cumin, and black pepper; cook 1 minute, stirring frequently. Brush mixture evenly on both sides of chicken; sprinkle evenly with 1/2 teaspoon salt.
  4. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until chicken is done.
  5. Serve chutney over chicken.

Raita Indian Yogurt and Cucumber Condiment Recipe

Raita Indian Yogurt and Cucumber Condiment

Servings: 8 (serving size: 1/3 cup)

Ingredients:

  • 1 English cucumber, coarsely shredded (about 2 cups)
  • 1 teaspoon kosher salt
  • 2 cups whole-milk yogurt
  • 1/2 cup finely chopped red onion
  • 1/4 cup coarsely chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon freshly ground black pepper
  • Dash of ground nutmeg
  • Dash of ground cinnamon
  • Dash of ground cardamom

Procedure:

  1. Place cucumber in a colander, and sprinkle with salt. Toss well; drain for 30 minutes.
  2. Rinse with cold water; drain. Place cucumber on several layers of paper towels; cover with additional paper towels.
  3. Let stand 5 minutes, pressing down occasionally. Combine the cucumber, yogurt, and remaining ingredients.