Curry Chicken on grill or in clay pot


Here’s a recipe that will curry your favor in both warm weather barbecuing and clay pot oven cooking in the coming cool season. Serve with steamed basmati rice and Chana Dall (yellow Lentils), Punjabi-style Potatoes and Cauliflower, and Indian breads.

I made this chicken on skewers to barbecue today. I cut up boneless breasts in 1” cubes and marinated it for several hours. I’ve also made this with either a cut up chicken or breasts, scoring the meat in several places to allow the marinade to penetrate.

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Makes enough marinade for 6 breasts

1 cup plain yogurt (I use nonfat Middle Eastern Karoun yogurt)
1/3 cup lemon juice (2 large lemons)
2 Tb (tablespoon) olive oil
2 Tb melted butter or ghee
1 onion, chopped
2 Tb freshly minced or grated garlic
½ Tb freshly grated ginger OR ½ tsp ginger powder
3 Tb curry powder (or more to taste)
1 Tb garam masala seasoning (optional)
2 Tb cumin (comino) powder
2 tsp sea salt (to taste)
several grinds of black pepper.
2 tsp hot oil (to taste)
6 breasts or chicken pieces
1/4 cup cream for baked chicken
3 cups fresh spinach for baked chicken

Mix all ingredients well. Add cream if baking the chicken. It will make a smooth sauce. Otherwise the yogurt separates when cooked.  Adjust seasonings to taste. Add either cubed chicken or pieces and marinate for 2 – 4 hours.

Remember if using the clay pot, to soak it first for 1/2 hour and put in a cold oven, then turn on the oven to 350′. (You can also make the chicken in a ceramic casserole.) Cook chicken in the marinade for about 1 hour. Stir washed spinach leaves in the marinade for the last 10 minutes. Serve chicken, spinach and sauce over  basmati brown rice.

If using wooden skewers soak them first for at least ½ an hour. This is supposed to stop them from burning, but to tell you the truth, they burn anyway! Thread cubed chicken on skewers with some onion between them. Grill on medium high heat until done, about 15 -20 minutes for skewers, longer for pieces.

Serve cooked chicken garnished with fresh cilantro.

served with eggplant and bbq chicken

Lentils

Fragrant with cumin and a touch of curry, ginger and garlic, these lentils are flavorful comfort food on a cold evening. This recipe was inspired by Faryal, a Pakistani friend who showed me how to cook her delicious lentils. I also use this recipe for Chana Dall, which is a South Asian yellow lentil.

Ingredients:

2 cups washed lentils

6 cups boiling water

1 Tb olive oil

1 onion, finely chopped

2 cloves garlic, minced

2 Tb of cumin

½ tsp to taste red pepper flakes

1 bay leaf

1 tsp of curry powder

½ tsp ginger powder

1/2 tsp grated ginger

several grinds of black pepper

1 tsp salt to taste (after lentils are cooked)

Heat olive oil in the bottom of a large heavy pot. Add a finely chopped onion When onion softens, add cumin, garlic, red pepper flakes, bay leaf,  curry powder, ginger. and several grinds of black pepper. Heat a few minutes then add 2 cups washed lentils and 6 cups boiling water. Bring to a boil, then turn on low and cover. It should take about an hour. Stir every so often. Keep an eye out to add more water if needed.

Do not add salt until the lentils are fully cooked, as the salt toughens them. Adjust seasonings to taste. Serve with grated sharp cheddar, if desired. Also good with fresh cilantro. To make lentil soup, add broth to cooked lentils.