Freeze whole pieces of chicken on a baking sheet for about 40-60 minutes.
Remove from freezer and cut thin shavings of the meat. Set aside.
Chop onion finely and mince garlic.
Use a casserole dish, or lasagna size pan (we prefer a ceramic one). Put in chopped onions, garlic, oil, masala, brown sugar, and lemon juice. Mix thoroughly.
Add and coat the chicken.
Cover with lid or aluminium foil. Bake for 20min.
Remove from oven and mix well to be sure all meat is cooking thoroughly.
Return to oven for another 10 minutes. Remove lid and mix again. It should look quite watery.
Return to oven and cook for another 20min.
Use the meat to make fajitas, donairs, burritos etc. We like it with in a large whole wheat flour tortilla with green salsa, grated cheese, finely chopped iceberg lettuce, tomatoes, sweet red peppers, garnished with some finely chopped coriander and a squeeze of lime!
1/4 cup of butter or oil (or combined, butter and oil)
1 TBSP of the South Indian Curry masala
a can of coconut milk (Variations of this below)
juice of 1 small lemon
Melt the butter and/oil in a thick bottomed pot on medium heat.
Add the chopped onion, stir regularly, and cook until translucent (5 minutes approx.
Add meat or fish, let brown a little on all sides.
Add the masala, stir and coat everything.
Add the coconut milk and combine thoroughly.
Reduce to a simmer until meat/fish is cooked.
In the last moments before serving add the lemon juice and tear off some coriander leaves add to the curry.
Add cayenne, chilli, or hot sauce if you want the dish to have more heat.
Variations/options on this dish:
Instead of the coconut milk, you can use 400ml (1.5 cups) of chicken, veg, or fish stock. Use a small can of tomato paste (5.5 fl.oz - 156ml). OR;
Use the coconut milk AND tomato paste. OR;
In addition to, combined with, or instead of meat/fish, use plantains. Use 2-3 large green plantains, cut into 2 cm slices with the skin on. Boil for about 40 min. When done, peel, and chop into 1 cm chunks, add to curry.
With #3, you can buy packets of frozen grated or mashed cassava. Defrost packet in hot water and use about 1/3 of the packet (approx: 150g). Add this to curry once the broth has been added (it's a bit too rich with coconut milk) and it acts as a thickening agent with loads of nutrients. You may need an extra lemon, and more coriander leaves, as cassava is quite starchy.
More than just a curry powder, this masala was a mainstay family secret! It’s designed to be used either completely on its own, make chicken, goat, or fish curry, channa dhal, green moong and dill, quick fry green beans, plantains & cassava, or add it wherever curry powder is called for. Probably the most versatile Masala we have!
2 lbs (909g) meat chopped (chicken or turkey thighs, lamb or beef cubes etc)
3/4 cup (178ml) thick curd (Greek yoghurt)
juice of 1 lime
2 cups basmati rice
1/3 cup sultanas
1/3 cup unsalted cashews
2 large sweet onions
1/4 cup of butter + 1 TBSP
1 TBSP Biryani Masala
Preheat oven to 350˚F
Add the the masala to the yoghurt in a large bowl, mix thoroughly
Chop the meat into 2-bite pieces and add to yoghurt marinade. Set aside.
Chop the onions in half (Now you have 4 halves). Chop one half into to thin slices (like rings, but half); chop the remainder in fine cubes.
Use a thick bottomed pot that can go in the oven (including lid).
Simultaneously - cook rice in only 3 cups of water, on low heat (we will stop it when half cooked, which is when it's almost used up that amount of water but should still be a bit watery).
Melt butter in pot, add the strips of onion only (cook on medium high heat, stirring continuously until translucent and a little brown.
Use a slotted spoon to remove cooked onion to a small bowl while leaving the browned butter behind.
Add the sultanas to the pot. As they puff up like grapes,, remove them to the same bowl using the slotted spoon, leaving the butter behind.
Now that the butter is flavoured with onion and sweet sultanas, add the cashews, stir & brown slightly. Remove in the same way to the same bowl.
Add another tablespoon of butter.
Fry until translucent, the remaining finely chopped onions.
Empty all the meat and yoghurt into the pot. It will stick a little - it's ok.
Turn the meat every minute or so until browned on all sides.
Turn heat down to a simmer and cover. 15 minutes. Stir a couple times.
At this point, empty the entire rice pot into the meat pot and mix thoroughly.
Cover and put in the oven for 20 minutes.
Take out the pot from the oven, stir, and pat down evenly.
Cover the top with the fried onions, sultanas, and cashews.
Cover again and return to the oven for another 20 minutes.
It should be fully cooked, but you can also leave it covered in the oven with the heat off.
Serve with yoghurt & lime as a condiment, and crisp salad to contrast and freshen the palette.
Intermediate skill level just because it's a little more involved, but great to try! Then try it at double the recipe for a dinner party!
"A special occasion dish that comes from Susheela’s Dad, Jimmy, from Karnataka, India. It combines all the spices in a yoghurt marinade for chicken, turkey, lamb, goat, beef, pork, or bison. This version would include cashews, sweet onions, and sultanas quickly sautéed in butter, removed & kept aside, followed by the marinated meat and yoghurt, added and baked with basmati rice, topped with the nuts, onions, & sultanas."
Great with ground meat for burgers! Try bison, elk, or venison, mixed with beef, lamb or pork!
"Although Indian food is very region specific, we didn’t grow up with this dish. This combination of spices is more than just Tandoori chicken with sauce, it captures the flavour of wood oven fired chicken in one secret masala, making for very simple preparation and cooking, with full flavour and aromatics! Want a vegetarian option? Try Paneer & Peas with this masala.