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Recipes

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.

Ingredients:

• 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)

Preparation:

  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

 

STEWED GOAT

• 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

MASALA

• 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

STEWED GOAT:

  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.

MASALA:

  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.

FINISH CURRY:

  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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Southern Fried Chicken

BT Calgary | posted Monday, Apr 13th, 2015

Southern Fried Chicken

(yields 4 portions)

 

Day Before

  • 1 Chicken, Cut into 8 pieces
  • 1 L Buttermilk
  • 2 Tbsp. Blackening Spice

Mix all ingredients together in reseal able container. Marinate in mixture for 12 hours minimum and 16 hour maximum.

Flour Dredge

  • 1 ½ C All Purpose Flour

1 Tbsp. each for the following:

  • Black Pepper
  • Ground Cumin
  • Dried Oregano
  • Onion Powder
  • GarlicPowder
  • Cumin
  • Chili Powder
  • Paprika
  • Thyme
  • Cayenne
  • Pepper
  • Dry Mustard
  • Tarragon
  • 2 Tbsp. Salt, Kosher Preferred

Combine all ingredients and mix well.

Frying

  • 8 Marinated Chicken Pieces
  • 4 Egg, Whites, Whipped till frothy
  • Flour Dredge

 

Method:

  1. Pre heat deep fryer to 325F or shallow fry in cast iron pan at approximately same temperature.
  2. Starting with the flour mixture dip chicken pieces first in flour dredge covering evenly, then into the whipped egg white, then back into flour dredge and finally place in hot oil.
  3. Continue frying chicken until golden brown and an internal temperature of 170F is reached, drain on paper towel and enjoy.
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