Gotta love this Iowa weather! It’s pouring rain and about 75 degrees this morning, tomorrow sunny and in the 90’s, …
Gotta love this Iowa weather! It’s pouring rain and about 75 degrees this morning, tomorrow sunny and in the 90’s, and chilly with low’s in the 40’s the rest of the week! Fall always gets me in the mood to cook big meals…just looking for some cooler weather tried n true fall comfort recipes for my menu this week! My husband is a carnivore and i like to incorporate meats with vegetables and not so many white carbs. Thanks!
Hi, try these. cheers. Don’s Jalfrezi Style Chicken Curry 4tbsp Vegetable Oil 450g/1lb Chicken Thighs – cubed 1 large Red Onion – finely sliced 2 cloves Garlic – finely chopped 2 Red Chillies – finely chopped – you can remove some seeds to reduce heat – Can always add more back later if the taste is too mild 1 x 2” piece fresh Ginger – peeled & grated 2tsp ground Paprika 2½tsp ground Coriander 2tsp Garam Masala ¾tsp ground Cumin 2 x ¼tsp Salt ¼tsp Chilli Powder 4tsp Lemon Juice 2 x 400gr tins whole or chopped Plum Tomatoes 2 x 125gr cartons natural Greek or Greek Style Yoghurt 1 Green Pepper – chopped Bunch fresh Coriander – chopped Salt and freshly ground Black Pepper To Serve Basmati Rice and/or Naan Bread, Chapatis & Papadums Method Mix the Paprika, coriander, garam masala, cumin, chilli powder and ¼tsp salt together in a small dish to form a flavour enhancing spice mixture; In a large bowl, blend the tomatoes, yogurt, lemon juice and ¼tsp salt together to form a rich, smooth mixture; Heat 2tbsp oil in a large frying pan and add the chicken; Cook over a high heat for 3 to 4 minutes, or until sealed all over; Remove and set aside; Reduce the heat and add the remaining oil; Add the onions, garlic and ginger and fry gently, stirring occasionally, for 3 to 4 minutes, until golden and softened; Add the spice mixture and chillies and fry, stirring continuously, for 1 to 2 minutes to release the fragrance and aroma of the herbs; Add the tomato mixture and increase the heat to bring to a boil; Reduce to a Simmer and simmer for some 5 minutes or so until sauce has reduced slightly; Add the chicken and stir well; Heat the mixture until simmering, then cook on a low heat for some 30 to 35 minutes or so or until the chicken is tender and cooked through; If the sauce becomes too thick, simply add more yoghurt; Add the green pepper and most of the coriander (reserve some for garnish) and cook for some 10 minutes more; Taste for seasoning, garnish with coriander and serve.