East Indian
micah's East indian chicken veggie korma
Ingredients:
5 chicken breasts
Crushed tomatoes (20oz)
Plain yogurt (2-4 cups)
Frozen mixed vegetables (4-6 cups)
Sauce:
1 can light coconut milk
2 cloves of garlic
1 ginger root (2 inches)
2 Tbsp Garam Masala
1 tsp cayenne pepper
1 peeled fresh lemon or 2 Tbsp lemon juice
1 cup non-salted cashews
1 tsp cinnamon
Directions:
1. Boil chicken until cooked. Strain and cut into bite size pieces.
2. Put sauce ingredients in a blender and mix.
3. Transfer sauce to large pot. Add crushed tomatoes and yogurt.
4. Add chicken and frozen vegetables to sauce. Simmer on low until vegetables are cooked, stirring occaisonally.
5. Serve over white rice.
5 chicken breasts
Crushed tomatoes (20oz)
Plain yogurt (2-4 cups)
Frozen mixed vegetables (4-6 cups)
Sauce:
1 can light coconut milk
2 cloves of garlic
1 ginger root (2 inches)
2 Tbsp Garam Masala
1 tsp cayenne pepper
1 peeled fresh lemon or 2 Tbsp lemon juice
1 cup non-salted cashews
1 tsp cinnamon
Directions:
1. Boil chicken until cooked. Strain and cut into bite size pieces.
2. Put sauce ingredients in a blender and mix.
3. Transfer sauce to large pot. Add crushed tomatoes and yogurt.
4. Add chicken and frozen vegetables to sauce. Simmer on low until vegetables are cooked, stirring occaisonally.
5. Serve over white rice.
micah's east indian potatoes and cauliflower
Ingredients:
6 small (4 large) potatoes
4 small (3 large) onions
1/4 cup cooking oil
1 head cauliflower
Sauce:
2 cups chicken stock
3 Tbsp Garam Masala
1/2 tsp cayenne
1 Tbsp black pepper
1 Tbsp cajun spice
2 Tbsp Roasted Garlic and Pepper spice
Directions:
1. Chop onions and throw them in a pan or electric skillet with cooking oil. Fry on medium high for 10 minutes
2. Make sauce in bowl. Peel and cut potatoes into small cubes.
3. Once onions have cooked for 10 minutes, put the sauce and potatoes into pan. Cook on medium high for 5 minutes.
4. Chop up cauliflower into pieces and put into pan once potatoes and sauce have been cooking for 5 minutes.
5. Cook for 15 minutes (with lid on) or until cauliflower is cooked and sauce is almost gone. Turn off heat and let cool for 5 minutes before serving.
6 small (4 large) potatoes
4 small (3 large) onions
1/4 cup cooking oil
1 head cauliflower
Sauce:
2 cups chicken stock
3 Tbsp Garam Masala
1/2 tsp cayenne
1 Tbsp black pepper
1 Tbsp cajun spice
2 Tbsp Roasted Garlic and Pepper spice
Directions:
1. Chop onions and throw them in a pan or electric skillet with cooking oil. Fry on medium high for 10 minutes
2. Make sauce in bowl. Peel and cut potatoes into small cubes.
3. Once onions have cooked for 10 minutes, put the sauce and potatoes into pan. Cook on medium high for 5 minutes.
4. Chop up cauliflower into pieces and put into pan once potatoes and sauce have been cooking for 5 minutes.
5. Cook for 15 minutes (with lid on) or until cauliflower is cooked and sauce is almost gone. Turn off heat and let cool for 5 minutes before serving.
