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Coconut Chicken Curry

October 17, 2016
Coconut Chicken

I taught this dish yesterday in one of my cooking classes and it came out delicous. When I was testing the dish, I started with something completely different. It was okay, tasted fine but it didn’t stand out. So I decided to add some mustard seeds, crushed tomatoes and onions. That made a big difference in the taste and texture of the gravy. I love going out for south-indian food, especially since I am from the north. I then like to come home and try to replicate the dishes to the best of my ability. Hope you enjoy my version of a south-indian chicken dish!

  • 1 pound boneless skinless chicken thighs cut into 2 inch pieces


  • 4 garlic cloves minced
  • 3-4 inch ginger minced
  • 1 teaspoon salt
  • 1 lemon juiced
  • ½ teaspoon cayenne pepper


  • 1 medium white onion sliced
  • 1 teaspoon mustard seeds
  • 3 tablespoons olive oil
  • 2 teaspoons coriander powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup crushed tomatoes
  • 1/2 cup low fat coconut milk
  • Salt to taste
  • ½ cup chopped cilantro for garnish

Mix all 5 ingredients and marinate the chicken for 2 to 3 hours. In a heavy saucepan heat the olive oil and add the mustard seeds, cook for about a minute until the seeds begin to sizzle. Add the chicken with the marinade, coriander powder, cayenne pepper, salt, garam masala and sauté for about 5 minutes or until golden brown.  Add the onions and cook for 5-6 minutes while the chicken cooks. Add the crushed tomatoes, cook for 2-3 minutes. Add the coconut milk and let it simmer till the sauce thickens. Adjust seasoning and add the cilantro.

Malaysian Style Pork Coconut Curry

August 9, 2016
Malaysian Style Pork Curry

If you are in the mood for a really, really yummy dish and don’t mind turning the oven on for a few hours- this recipe is for you… truly one of my favorites…I had a version of this at a yummy Singaporean restaurant in the city and I still dream of the yumminess….

  • 3 tablespoons peanut oil
  • 2-3 pounds pork shoulder, cut into 2 inch pieces with excess fat taken off
  • ½ cup all purpose flour
  • Salt


  • 1 star anise
  • 3 to 4 cloves
  • 1 cinnamon stick
  • 10 to 12 curry leaves

Spice Paste

  • 4 garlic cloves
  • 1 cup chopped shallots
  • 3 to 4 dried red chilies, seeds taken out and soaked in hot water for 10 minutes
  • 2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 1 teaspoon turmeric
  • 1 tablespoon shrimp paste (Asian store)
  • 2 lemongrass (white part), chopped

Process all spice paste ingredients in a food processor until a paste is formed. Keep aside.

  • 1 can full fat coconut milk
  • 3 to 4 cups chicken broth
  • 3 to 4 medium yellow potatoes, peeled and cut into 2 inch pieces
  • Salt
  • Sugar

Heat a large, heavy saucepan with the peanut oil. In the meantime, dredge the pork pieces in the flour and then sprinkle them with a bit of salt. Brown the pieces in the hot oil, in batches for at least 3 to 4 minutes on each side. Set the pork aside and add the star anise, cloves, cinnamon stick and curry leaves. Saute on medium heat for 1 to 2 minutes. Add the spice paste and sauté on medium heat for 4 to 5 minutes, stirring constantly. Add the pork pieces, coconut milk and chicken broth. Bring to a boil and lower the heat to a simmer and cook with the lid on for at least 3 to 4 hours. Add the potatoes half an hour before serving. Reduce the gravy according to taste and serve with coconut rice.


Roast Chicken Breast with Miso Gravy

June 15, 2016

Another great way to serve chicken- Japanese style with delicious miso paste… I served it over broccolini fried brown rice…so, good!

  • 2 tablespoons dark miso paste
  • 1 inch fresh ginger, grated
  • 3 garlic cloves, grated
  • ½ teaspoon honey
  • 2 teaspoons mirin
  • 2 large chicken breast halves on the bone with skin
  • Salt
  • Pepper

Mix all the ingredients together. Loosen the area between the meat and the skin with your fingers and place the miso paste on both pieces. Sprinkle with salt and pepper. Marinate for 2 to 3 hours.

  • 2 tablespoons olive oil
  • 3 green onions, chopped
  • 2 cups chicken broth
  • 2 teaspoons dark miso
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • Salt
  • Pepper

Heat a large frying pan with the oil on medium heat and brown the chicken pieces skin side down for 2 to 3 minutes or till golden brown- be careful not to burn as miso and honey burn easily. Transfer the pieces to a baking sheet and bake in a 400 degrees oven for 15 to 20 minutes or till the chicken is cooked through. Keep aside.

In the meantime, pour any excess fat from the frying pan. Add the green onions and sauté for 1 to 2 minutes on medium heat. Add the chicken broth and bring to a boil and simmer on medium heat for 10 to 15 minutes or till about ½ cup is left. Add the miso paste and mix well. Season with salt, pepper, parsley and basil and serve with chicken.

Pancetta and Meyer Lemon Roast Chicken Breast

February 10, 2016
Roast Chicken Breast with Meyer

Meyer lemons are still in season- make use of them! This is a great recipe…

  • 4 to 6 bone-in chicken breasts with skin

Compound Butter

  • ¼ cup good quality butter, room temperature
  • 1/3 cup pancetta, chopped fine
  • Zest of three meyer lemons
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 3 cloves garlic, grated
  • 1 teaspoon salt
  • ½ teaspoon pepper

Mix all the ingredients in a medium bowl and carefully insert about a teaspoon of the mixture under the skin of each chicken breast. Rub any leftover mixture on top of the chicken breast and sprinkle with salt and pepper. Marinate chicken for 2 to 3 hours.

  • 2 to 3 tablespoons extra virgin olive oil

Preheat oven to 350 degrees F

  • 1 tablespoon flour
  • ½ to ¾ cup chicken broth
  • Salt
  • Pepper

Heat a large frying pan (oven proof) with the olive oil. Brown the chicken pieces with skin side down for 3 to 4 minutes or till golden brown. Transfer to oven and finish cooking till the internal temperature shows 160 degrees F.

Take out of oven and take the chicken pieces out of the pan. On a medium heat, add the flour to the bottom of the pan and stir, taking off all the bits and pieces from the roasted chicken. Slowly add the broth, whisking to avoid any lumps. Mix well, bring to a boil and check for salt and pepper. Serve chicken with gravy.


Roast Chicken with Lemon Zest and Herbs

December 8, 2015

roast-chicken-with-lemon-zest-and-herbsAnother roast chicken recipe!

1 (4 pound) free-range chicken- Pat the chicken dry with paper towels.

Butter Mixture

  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • Zest of one lemon- don’t throw the lemon away
  • 1 teaspoon salt plus more for seasoning the bird
  • ½ teaspoon pepper plus more for seasoning the bird
  • 2 tablespoons butter, softened
  • 1 tablespoon extra virgin olive oil

Mix all the ingredients together and rub under the skin, as well as all over the outside of the chicken. Season the bird with all over with salt and pepper.


  • 1 lemon, cut in half (use the one without the zest)
  • 1 orange cut in half
  • ½ head garlic
  • 1 onion, cut into small pieces- for the roasting pan


  • 1½ cups chicken broth
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste

Preheat oven to 400 degree F.

Stuff the cavity with the lemon, orange and garlic. Tie the legs together with kitchen twine to help hold its shape. Place the chicken, breast-side up, in a roasting pan. Add the onion in the pan around and under the chicken. The chicken is done when an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, covered with aluminum foil.
Meanwhile, remove the softened onion from the roasting pan. Tilt the pan so the drippings collect in 1 corner, skimming off as much fat as possible, and leaving the drippings. Place the roasting pan on top of the stove over medium heat and take a wooden spoon to scrape up the flavor from the bottom of the pan. Stir the flour into the drippings to make a roux-like paste. Pour in the chicken broth in stages; continue to stir to dissolve the flour evenly to prevent lumps. Season the gravy with salt and pepper.

Roast Chicken with Orange and Meyer Lemon

December 7, 2015
Orange and Meyer Lemon Roast Chicken1

Chicken is one of the most popular proteins. There are tons of recipes in books, magazines and on the internet- but people are still always looking for new recipes to make their weeknight meals a bit more exciting.

One of the more classic ways of making chicken is roasting a whole bird. A lot of people are a bit intimidated to make this dish.

It is one of my favorite ways to eat chicken. I love how my house smells as the bird is roasting in the oven. I also love how I can create a one pot meal by adding tons of vegetables to the bottom of the roasting pan.

For this particular one, I used a lot of winter ingredients in season. I made a compound butter consisting of orange and meyer lemon zest. I filled the bottom of the pan with carrots and fennel.

The chicken was delicious….

  • One 4 to 5 pound whole chicken
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • Zest of 2 Clementine or 1 Navel orange (save the oranges)
  • Zest of 1 Meyer lemon (save the lemon)
  • 2 teaspoons salt
  • 1 teaspoon ground pepper
  • Salt
  • Pepper

Mix the butter, olive oil, zests, salt and pepper in a small bowl. In the meantime, place the chicken in a roasting pan on a roasting rack. Spread the butter mixture on top and under the skin. Sprinkle with more salt and pepper inside the cavity as well as outside.

  • 2 cups chicken broth
  • Juice of the spare oranges and Meyer lemon

Preheat oven to 400 degrees F.

Pour the chicken broth at the bottom of the roasting pan. Add the orange and lemon juice. Place the juiced oranges and lemon into the cavity. Tie the chicken legs together and tuck the wings in.

  • 1 pound carrots, peeled and cut into 1 inch pieces
  • 1 pound fennel, trimmed and sliced

Place the vegetables at the bottom of the roasting pan. Roast the chicken until the dark meat registers 160 degrees F. Take the chicken out and cover with aluminum foil. Take the vegetables out keep warm. Reduce the liquid by half and pour into a gravy boat. Take out excess fat and serve with the chicken and vegetables.

Cilantro Chicken Shepherds Pie with Brussels Sprouts

December 2, 2015
Shepheards Pie1

I made shepherds pie with the leftover chicken from yesterday. I paired Brussels sprouts with the yummy chicken and it was a bit hit!!!

  • 2 tablespoons butter
  • 2 cups shredded Brussels sprouts
  • 2 cups of leftover cilantro chicken, shredded with gravy
  • 2 tablespoons all purpose flour
  • 1 cup chicken broth
  • Salt
  • 4 to 5 medium yellow potatoes, peeled and 2 inch pieces
  • ½ cup half and half
  • 1 tablespoon butter
  • 1 egg yolk
  • Salt
  • Pepper

Heat a frying pan with butter. Add the shredded Brussels sprouts and sauté on medium heat for 3 to 4 minutes. Add the chicken and sauté for another 2 to 3 minutes. Add the flour and sauté for another minute on medium heat. Slowly add the broth and bring to a boil and let it cook for 2 to 3 minutes. Add salt for seasoning. Keep aside.

In the meantime, bring the potatoes to a boil in a medium saucepan with water. Let simmer for about 10 to 12 minutes or till the potatoes are soft. Drain and mash, leave in the saucepan. Microwave the half and half and butter in a small bowl for a minute. Add the mixture to the mashed potatoes and mix well. Add the salt and pepper. Mix well and check for seasonings. Add the egg yolk and mix well.

Transfer the chicken mixture into an ovenproof 8X8 dish. Top with the mashed potatoes making sure all the edges are covered. Bake in a 400 degrees oven for about 30 minutes or till the top is golden brown. Let sit for 10 minutes and serve with a salad.

Shepheards Pie