*crispy waffle*

Kyle and I love spicy food. This is all fine and good, but things change when you have a gang of kids. Judging by the chicken fingers and mac and cheese all over childrens' menus, most North American kids aren't fans of the spicy. My kids won't eat five-alarm stuff, but they are generally okay with mildly spicy. I don't know why this is-- maybe because they were breastfed and the tastes come through? (I guess this applies to garlic too). Whatever it is, we're blessed because they can generally eat what we eat. (And if it's still not spicy enough for Kyle, he'll add a bit of that Canarian mojo to get the job done.)

I do have a couple of tricks up my little sleeve to get them to eat hotter food than general though: cream and coconut milk. When one of these ingredients are involved, we can add a bit more chile than the kiddos would like otherwise. Here's one of their favorite mildly spicy curries. (I know it's not real butter chicken-- there's no butter in sight-- but it resembles the butter chicken at my kids' favorite Indian place in Seattle.)

Butter chicken
serves 4

For the chicken:
1/2 kilo boneless skinless chicken (either chicken breasts or thighs, or a combination of the two)
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried turmeric

For the sauce:
1 large onion, minced
6 cloves of garlic, minced
1-inch piece of ginger, minced
1 teaspoon ground cumin
2 teaspoons ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon dried turmeric
1/4 teaspoon freshly ground black pepper
3/4 cups pureed canned tomatoes
1/4 cup whole milk yogurt
1/2 cup water
2 teaspoons salt
1/3 cup full cream
1 teaspoon garam masala
1 handful cilantro, minced

Combine the spices for the chicken. Rub onto the chicken pieces and let sit for 1 hour.
Meanwhile, combine the garlic, ginger and a pinch of salt in a mortar and pestle and pound until a paste forms. Add 3 tablespoons of water to the paste. Set aside.
In a small bowl, combine the cumin, coriander, cayenne pepper, black pepper and turmeric for the sauce and set aside.
Heat 2 tablespoons sunflower oil in a large Dutch oven over high heat. Add the chicken pieces (don't crowd) and brown on both sides-- don't worry if they aren't cooked in the middle; they will finish cooking in the sauce later. Remove the chicken pieces and set aside on a plate.
Lower the heat to medium and add the onions. Fry until the onions are just a bit browned, then add the garlic/ginger mix. Cook until the water is almost evaporated, then add the dried spice mixture. Stir carefully until the spices are fragrant, taking care not to burn them.
Add the pureed tomatoes and lower heat to medium low. Cook, stirring for about 5 minutes until the sauce has thickened a bit.
Add the yogurt, maybe a tablespoon at a time, making sure it is incorporated before adding more. (This prevents the yogurt from curdling.)
Add the chicken, along with it's accumulated juices. Stir to combine, then add the 1/2 cup water and 2 teaspoons salt. Lower heat to low, cover and cook for 15 minutes. (If you are using chicken thighs, cook for 10 minutes longer.)
Remove the chicken to a cutting board. Add the cream to the sauce, along with the garam masala and stir to combine, reducing the sauce just a bit. Cut the chicken into serving pieces and add back to the sauce, along with the cilantro. Serve right away with rice and naan (see recipe here).

Links:
Crispy waffle: Naan recipe
Crispy waffle: Canarian mojo recipe

Labels: recipes, the savory and salty

posted by sheryl | 10:37 AM |

This looks and sounds incredible, and I can't wait to try it. I am always looking for new and different ways to make chicken and this makes my mouth water...
By

Deborah Dowd 5/7/07 1:54 AM