Indian Recipes

 

 

 

 

 

 

 

 

 
 
Ingredients
  • 2 chicken breasts, skinned and cut into approx. 1 inch pieces
  • 1 tablespoon vegetable oil or ghee
  • 1 inch piece cassia bark
  • 2 cardamon pods
  • 8 oz Sharma's Indian Curry Sauce
  • quarter teaspoon hot chilli powder
  • half teaspoon concentrated tomato purée
  • salt to taste
  • 4 tablespoons double cream
  • 1 tablespoon finely chopped creamed coconut

Preparation Instructions

  1. Heat a little of the oil in a large heavy frying pan then fry the chicken pieces over moderate heat until they are sealed and have turned white. Remove them from the pan and set aside
  2. Heat the rest of the oil in a heavy pan over a moderate heat then put in the cassia and cardamon and stir for a few minutes
  3. Turn the heat to low then add the Basic Curry Sauce, chilli powder, tomato purée and salt. You can add a little more tomato purée if the colour isn't rich enough but no more than another half teaspoon.
  4. Add the chicken pieces and simmer on a low heat for 20-30 minutes, stirring from time to time. Add hot water if the sauce gets too dry.
  5. Finally, add the cream and creamed coconut and heat through until the creamed coconut has melted. By the end of the cooking the sauce should be silky and not too thick.

 
 
 
Marinade
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons ground cumin
  • 2 teaspoons ground red pepper
  • 2 teaspoons fresh ground black pepper
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 piece gingerroot, minced (1/2-inch long)
  • 1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch cubes


Sauce

  • 1 12 oz jar of Sharma's Indian Curry Sauce
  • 1 cup whipping cream
  • 1/4 cup chopped fresh cilantro

Preparation Instructions

  1. For marinade, combine yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt and ginger in a medium bowl or food-safe plastic bag; stir in chicken, marinate in refrigerator 1 hour.
  2. Meanwhile, soak six 6-inch bamboo skewers in water to cover 30 minutes and set aside.
  3. Combine Sharma's Curry Sauce, whipping cream and  cilantro heat for 1 minute.
  4. Stir in tomato sauce, simmer 15 minutes, stir in cream; simmer until sauce thickens, about 5 minutes.
  5. Meanwhile, heat grill to medium-high (or heat broiler).
  6. Remove chicken from refrigerator and thread chicken onto skewers; discard marinade.
  7. Grill or broil chicken, turning occasionally, until cooked through, about 8 minutes.
  8. Remove chicken from skewers; add to sauce; Simmer 5 minutes; sprinkle with chopped cilantro.
    Serve with basmati rice, naan or pita bread.
   
 
   
 

 

 

 

 

 

 

 

 

 

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turmeric
Turmeric

 

Red Chillies 

Chillies

Turmeric Indian turmeric has been known to the world since ancient times. With its rich curcumin content, which imparts the distinctive yellow color, and other inherent qualities, Indian turmeric is considered the best in the world.

Coriander The name `coriander' is based on the Greek work `kopis' which means `bug'. Coriander requires full exposure to sunlight but with less heat and medium-to-heavy loamy soil, good drainage and well-distributed moisture. Since many parts of India meets all these conditions, coriander is a thriving crop in this country. Since the Indian farmers prefer organic cultivation, the quality is good.

Chilies Though, at one time, Americas most important contribution to the world of spices, chili today is one of India's major export attractions. An annual plant, chili comes in a wide variety of shapes, sizes, colors and in different degrees of pungency.

Cumin Though native to Egypt and the Mediterranean, cumin is now mostly produced in India. The quality is better by the organic cultivation adopted by Indian farmers.

Fenugreek Fenugreek is one of the earliest spices known to man. The ripe, dried fruit of a quick-growing annual leguminous herb, fenugreek has a strong, pleasant and quite peculiar odor reminiscent of maple. In India, this spice is often cultivated as a cover crop in citrus-fruit groves to take advantage of their leguminous nature.

Pepper Popularly known as the `King of Spices', the best quality pepper is grown in the monsoon forests along the Malabar Coast in South India.

Fennel Ancient Indians used fennel as a condiment and culinary spice. In Greece, it was a symbol of success. In Rome, the young fennel shoots were used as food. Pliny considered it good for improved vision. Culpeper recommends it as an antidote for poison. In India, it thrives in the sunny, limey, well-drained loam. The pleasingly warm, sweet smell and the clean appearance are clear indications of how well Indian fennel retains its exclusive quality even after drying.

Cardamom Large Large cardamom is the dried fruit of a perennial herbaceous plant. It's quality characteristics are different from that of small cardamom. The fruit is 4 to 6 times size of small cardamom. The largest producer and exporter of large cardamom, India enjoys near monopoly in this spice.

 

Fennel

Fennel

 

 

coriander

Coriander