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Curried Lentil Chicken Noodle Soup

BT Calgary | posted Tuesday, Feb 23rd, 2016


Curried Lentil Chicken Noodle Soup

Serves 5-6

Total cook time…50 minutes



  • 6 cups chicken broth
  • 2 cups water
  • 4 garlic cloves
  • 1 1” piece ginger root (peeled and halved)
  • 1 ½ cups dried green lentils
  • 1 cup thinly sliced celery stalks
  • 2 teaspoons good quality garam masala (I know it’s not Canadian, but I love Trader Joe’s spice blend)
  • ½ teaspoon ground turmeric
  • 1 tablespoon maple syrup
  • 1 tablespoon white wine vinegar
  • 2 cups cooked fusilli pasta
  • 1 ½ cups cooked chicken meat (roughly chopped)
  • 2 cups fresh spinach leaves
  • salt and pepper (to taste)



  1. Place the first two ingredients in a large pot and bring to a boil on medium-high heat. Once boiling, reduce to medium heat and let simmer, uncovered for 30 minutes.
  2. Next, remove aromatics (cloves and ginger), add lentils, celery, spices, maple syrup and vinegar and cook until lentils are al dente, approximately 12-14 minutes.
  3. Add remaining ingredients and stir until spinach has wilted completely. Season to taste with salt and pepper and serve.


Courtesy Dan Clapson. For more lentil recipes – lentils.ca



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Vij Family’s Chicken Curry

BT Calgary | posted Monday, May 11th, 2015

Vij Family’s Chicken Curry
(From Vikram Vij’s Elegant & Inspired Indian Cuisine by Vikram Vij & Meeru Dhalwala)

Serves 6

Wine Selection: A Spanish Tempranillo with good fruit and balanced tannins is a great pairing.


• ½ cup canola oil
• 2 cups finely chopped onions (2 large)
• 3 inch stick of cinnamon
• 3 Tbsp finely chopped garlic
• 2 Tbsp chopped ginger
• 2 cups chopped tomatoes (2 large)
• 1 Tbsp salt
• ½ tsp ground black pepper
• 1 tsp turmeric
• 1 Tbsp ground cumin
• 1 Tbsp ground coriander
• 1 Tbsp garam masala
• ½ tsp ground cayenne pepper
• 3 lbs chicken thighs, bone in
• 1 cup sour cream, stirred
• 2 cups water
• ½ cup chopped cilantro (including stems)


  1. In a large pan, heat oil on medium heat for 1 minute. Add onions and cinnamon, and sauté for another 4 minutes.
  2. Add ginger, tomatoes, salt, black pepper, turmeric, cumin, coriander, garam masala and cayenne.
  3. Cook this masala for 5 minutes, or until the oil separates from the masala.
  4. Remove and discard skin from the chicken thighs.
  5. Wash thighs and add to the masala. Stir well.
  6. Cook chicken thighs for 10 minutes, until the chicken looks cooked on the outside.
  7. Add sour cream and water and stir well. Increase the heat to medium-high.
  8. When curry starts to boil, reduce the heat to medium, cover and cook for 15 minutes, stirring 2 or 3 times, until chicken is completely cooked.
  9. Poke the thighs with a knife. If the meat is still pink, cook for 5 more minutes.
  10. Remove and discard the cinnamon stick. Cool curry for at least half an hour.
  11. Transfer cooled chicken to a mixing bowl.
  12. Wearing latex gloves, peel chicken meat off the bones.
  13. Discard bones and stir chicken back into the curry.
  14. Just before serving, heat curry on medium heat until it starts to boil lightly.
  15. Stir in cilantro.


To Serve: Dived curry evenly among six bowls. Serve with naan or rice.


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Vikram’s Boneless Goat Curry

BT Calgary | posted Monday, May 11th, 2015

Courtesy Vikram Vij



• ½ cup ghee or butter
• 1 tsp salt
• 6 lbs goat meat, bone-in, cut in 1 ½ -to 2-inch dice
• 1 cup of water


• ½ cup of cooking oil
• 1 tbsp + 1 tsp cumin seeds
• 3-inch cinnamon stick
• 5 black cardamom pods, lightly pounded (Optional)
• 10 cloves
• 1 lb red onions, thinly sliced
• 3 tbsp chopped garlic (9 medium cloves)
• 2 tbsp finely chopped ginger
• 3 cups pureed tomatoes (6 medium)
• 1 tsp black pepper
• 2 tbsp ground cumin
• 2 tbsp garam masala
• 1 ½ tsp salt
• 1 tbsp paprika (optional)
• 1 tsp turmeric
• 1 ½ tsp ground cayenne pepper (optional)
• 1 cup plain yogurt (minimum 2% milk fat), stirred
• 6 cups water


  1. In a large pot on medium-high heat, combine ghee (or butter), salt, goat meat and water.
  2. Stir regularly for 10 to 15 minutes, or until meat is browned and begins to release its juices.
  3. Cover and reduce the heat to low, then cook for 1 ¼ hours, stirring every 15 minutes.
  4. The goat meat and bones will release water and should not stick to the bottom of the pan.
  5. If the meat is sticking, add ½ to 1 cup of water.
  6. While the goat meat is stewing, make the masala in a separate pan.


  1. In a large pot, heat oil on medium-high for 1 minute.
  2. Add cumin seeds, cloves, cinnamon and black cardamom, stir and allow cumin seeds to sizzle for 30 seconds.
  3. Stir in onion and sauté for 7 to 8 minutes, or until crispy brown on the edges.
    Add garlic and sauté for 2 minutes, or until browned.
  4. Stir in ginger, tomatoes, black pepper, ground cumin, garam masala, turmeric, salt, paprika and cayenne.
  5. Reduce the heat to medium, cover and cook for 3 minutes.
  6. Place yogurt in a small bowl.
  7. To prevent curdling, spoon 2 to 3 tbsp of the hot masala into the yogurt.
  8. Stir well, then pour the yogurt mixture into the pot of masala.
  9. Sauté masala for another 2 minutes, then stir in water, increase the heat to high and bring to a boil.
  10. Cover, reduce the heat to low and simmer for 10 minutes.
  11. Turn off the heat.


  1. After goat has stewed for 1 ¼ hours, remove a piece from the pot, allow it cool for a minute and pull some meat off the bone.
  2. If it pulls off easily and is tender remove the pot from the heat.
  3. If not, cook the goat meat for another 15 minutes.
  4. Once goat neat is cooked, turn off the heat and allow to cool for 20 to 30 minutes.
  5. Set the pot of cooled goat meat beside the pot of curry.
  6. Wearing plastic gloves, pull the goat meat off the bones.
  7. Discard the bones and return the goat meat to the pot of curry.
  8. Just before serving, heat goat curry on medium-high and bring it to a boil.
  9. Stir and reduce the heat to medium, cover and simmer for 10 minutes.
  10. Serve immediately.
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CWD Ahi “Kachumber” Ceviche

BT Calgary | posted Wednesday, Mar 26th, 2014

A refreshing & spicy tomato cucumber relish with ahi tuna, lime, mint and cilantro, served with masala. pappad
Serves 4


  1. 8 oz ahi tuna (small dice)
  2. ½ cucumber (deseeded, peeled & diced)
  3. 4 cherry tomatoes (deseeded & diced)
  4. 1 lime (just juice)
  5. ½ shallot (minced)
  6. 1 thai chili (minced)
  7. 15x cilantro leaves (finely chopped)
  8. 8x mint leaves (finely chopped)
  9. 1 TB extra virgin olive oil
  10. ½ tsp red pepper powder (plus extra for garnish)
  11. 1 tsp chaat masala (plus extra for garnish)
  12. sea salt (to taste)
  13. sugar (to taste)
  14. 8x papadums


1. Fry papadums until inflated and crisp, garnish with sprinkled chaat & red
pepper powder. Set aside.

2. Add tomato, cucumber, shallot, thai chili, cilantro, mint, lime juice, olive oil,
chaat masala, red pepper powder to a small mixing bowl. Mix together.

3. Add diced ahi tuna and gently mix until tuna is fully dressed.

4. Season with sea salt & sugar to taste.

5. Divide each portion into small bowls using a baking ring, lightly pack each to
hold shape.

6. Garnish with little olive oil & sprinkle extra chaat masala & red pepper powder
round the plate. Serve with crispy papadums. Enjoy.

Courtesy Chef Eden Hrabec from Crazyweed Kitchen http://crazyweed.ca/index.html

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