Fragrant Beef Curry with Coconut Milk

My love affair with Indian Food began nine years ago when I was six months pregnant with my first child.  I had spent the first six months throwing up and at six months pregnant I was finally able to enjoy eating again.  We were visiting friends in San Francisco who took us out to eat at a small Indian Restaurant they loved.   I had eaten Indian food before and had enjoyed it, but that night I fell in love.  I was disappointed that my stomach was not larger so that I could have eaten more.  As I sat at the restaurant that night I was determined to make that amazing food a part of my life.  The naan, the curries, even the rice was like biting into a bit of heaven.  Up until that point in my life I thought that rice was rice.  I soon learned that the rice I had at the restaurant was basmati rice.  Basmati rice is now the only kind of rice you will find in my cupboards.

When I returned from my trip I made good on my vow to make Indian food at home.  I turned to what at the time was the only recipe website I used.  Epicurious.  On there I found a recipe for Fragrant Beef Curry.    While it did taste good, it was not amazing.  There was something missing that made it only OK.  A simple substitution of coconut milk for the whole milk did the trick.  When I perfected this recipe I took my first step to a new way of cooking and eating for me.

Fragrant Beef Curry with Coconut Milk

2 pounds boneless beef stew meat, cut into 1-inch pieces
3 tablespoons vegetable oil
2 large onions, sliced
6 whole cloves
2 large garlic cloves, chopped
2 cinnamon sticks
1 bay leaf
1/4 teaspoon dried crushed red pepper
1 can coconut milk
1 can diced fire roasted tomatoes
3 tablespoons Major Grey chutney
3 tablespoons fresh lemon juice
2 tablespoons minced peeled fresh ginger OR 2 tablespoons ginger paste
1 1/2 tablespoons curry powder
1/2 teaspoon salt

Brown the beef in batches on the stove then add to the crockpot.  Saute onions on med low for 5 minutes then add garlic and cook for one minute more.  Add all ingredients (including onions and garlic) to the crockpot with the beef.  Cook on low 7 hours.  Remove cinnamon sticks, bay leaves, and cloves (if you can find them), and serve over basmati rice.

You can also cook this on the stove for about two hours in a large pot or dutch oven.

NOTE:  Major Grey is not a brand of chutney but a variety.  You can find it in the ethnic sections of most grocery stores.

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Lemony Chicken with Fresh Coriander

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When looking for a good Indian cookbook Madhur Jaffrey was the most recommended.  When I saw the picture of this recipe covered in cilantro I knew I had to try it.  It lived up to very high expectations.  I love cilantro so of course I love this.

This recipe is adapted slightly from Madhur Jaffrey Indian Cooking.


I love that her recipes have you skin the chicken.  I always find seasoning the skin a waste because a lot of people don't eat the skin.  That just leaves plain chicken to eat after you take the skin off.  Why bother seasoning it at all?

Madhur Jaffrey's Lemony Chicken with Fresh Corriander

2 Tablespoon Ginger paste (or fresh ginger and water blended together to make a paste)
2 1/2 lbs chicken pieces skinned
4 cloves garlic (finely chopped)
1 bunch cilantro finely chopped (no stems)
1/4 teaspoon cayenne
2 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon turmeric
salt
2-3 Tablespoons lemon juice


Coat a wide non stick pan with vegetable oil and heat over med-high heat.  Salt chicken to taste.  When the pan is hot, brown chicken (in batches if necessary) on each side then remove to a platter or bowl.  Turn heat to medium and add garlic and ginger paste.  Stir and fry for one minute.  Add 3/4 cilantro, cayenne, cumin, coriander, and turmeric.  Cook while stirring for one minute.  Add half a cup of water and lemon juice to the pan then add chicken and any juices that may have accumulated to the pan.  Cover and cook on low until chicken is done (about 20-30 min) turning chicken over half way through cooking.  Garnish with rest of the cilantro and serve with basmati rice.

How to Cook Naan with either a Gas or Electric Range

As you know I love Indian food.  Naan is certainly no exception.  Delicious, flavorful, soft and puffy, I can eat a meal of just Naan.  Most recipes you find for Naan instruct you to cook it over the gas flame on the stove.  The result is wonderful but not everyone has a gas stove.

If you have a pizza stone and a broiler oven you can make great Naan.  Make sure your stone is preheated for at least 30 minutes so it will start to cook as soon as you place it on the stone and then you broil the top.






Naan
adapted from Indiansimmer

 Ingredients:
2 cups all purpose flour or wheat flour
1/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon  baking soda
1/2 tablespoon sugar

1/2 cup of warm milk
1/2 cup of yogurt

optional seasoning:  Garlic, cumin, cilantro

Combine all the dry ingredients in a medium bowl and create a well in the center.  Mix the milk and yogurt together.  Pour about 2/3 of the yogurt milk mixture into the well in the dry ingredients.  Stir to combine and make a soft dough adding more liquid if necessary.  The dough should be able to come together in a ball but still be moist.  Cover the dough with a damp towel and set aside for about two hours.

If you are going to be cooking your Naan in the oven you will need to preheat your oven with the pizza stone in it as high as it will go.

Divide the dough into six portions.  Roll out the dough thin into a long oval shape if you are talented, or if you are like me just get it into whatever shape you can.

If you are cooking on your gas stove:

Place a fry pan over high heat and make sure it heats fully.

After the naan is rolled out brush with water.  Place the naan in the pan wet side down.  You can keep your naan plain or if you would like you can sprinkle on cumin, garlic salt, or other desired seasoning.
If you want to add cilantro I recommend mixing the cilantro into the dough because the cilantro seems to be more likely to burn in the flame.

Cook in the pan until bubbles form (about one minute, just long enough for you to season it).  Remove from the pan with tongs and cook the other side by placing directly on the flame from a burner.  Move the naan as needed to get it evenly cooked.  It is done when it gets some blackened spots (about 30 seconds).

If you are cooking in your oven:

Make sure your oven is preheated to 500 with you pizza stone in it.  Have all of your naan rolled out that will fit on your stone.  Sprinkle your naan with your choice of seasonings if desired.  Place naan on the hot pizza stone (be careful not to burn yourself!).  Broil for 2 minutes or until puffy with some charred spots on top.


Finish your naan by brushing with melted butter and enjoy!

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