Indian stir fry night

Look at all the different colors

I’m trying to experiment more with Indian cooking and so far am slowly trying out recipes in Madhur Jaffrey’s Curry Easy, which Katherine brought me back from London. We both loved the cinnamon and clove flavors in the rice pilaf. Next time I make the chicken curry I’ll add more jalapenos to increase the heat a bit. The only changes I made were using thighs instead of breasts.

Madhur Jaffrey’s Stir-fried chicken breast with black pepper & Green Chilies

  • 4 chicken thighs skinned, deboned and chopped into large bites
  • 1 clove garlic, peeled and crushed
  • 1 tsp peeled, finely grated ginger
  • 1/2 tsp salt
  • 2 tsp lemon juice
  • freshly ground black pepper
  • 1/8 tsp cayenne pepper
  • 2 tbsp olive oil
  • 4 cardamom pods
  • 1/2 large onion diced fine
  • 2 jalapenos sliced paper thin
  • 2 heaping tbsp greek yogurt
  • 1/8 tsp tumeric

Combine chicken, garlic, ginger, salt and lemon juice, black pepper and cayenne pepper in bowl and mix well. Let stand for 20 minutes. In a wok or deep frying pan warm oil over medium heat. Add cardamon and stir for a minute. Add onion and cook until edges turn brown. Add one tbsp yogurt and stir until it dissapears. Add the second tbsp yogurt. When it dissapears add tumeric and chicken. Stir and cook for one minute. Add 2 tbsp water, turn heat down to low simmer and cover pan. Cook until chicken is done, about 3 minutes. Remove cover and turn heat to medium high. Cook until liquid is gone about five minutes. Serve with rice pilaf below.

Madhur Jaffrey’s Tomato Pullao

  • 2 cups basmati rice or medium grain white rice
  • 1 large tomato coarsely chopped
  • chicken broth
  • 2 tbsp olive oil
  • 10 peppercorns
  • 5 cloves
  • 1 cinnamon stick
  • 2 bay leaves
  • 1/2 large onion diced fine
  • 1 1/2 tsp salt

Put rice in a bowl. Cover with water. Dump out dirty water and repeat four more times. Soak cleaned rice in cold water for 30 minutes. Strain and let stand for ten more minutes. In a blender puree tomato. Add enough chicken stock to make 2 3/4 cups liquid. Preheat oven to 320 degrees. Meanwhile in oven proof stock pot heat oil. Add whole spices and bay leaves and cook stirring constantly for one minute. Add onion and cook over medium heat until onion turns reddish brown. Add rice and tomato mixture. Bring to a boil stirring gently. Cover pan with foil tightly. Place a lid over that and bake in oven for 30 minutes. Fluff pilaf with a fork.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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52 Responses to Indian stir fry night

  1. sallybr says:

    now, that’s a cuisine that intimidates me a little bit, perhaps because of the many ingredients in each dish. I love it, though – and have one of Madhur books in my wish list on amazon.com waiting for a moment of wallet-weakness πŸ™‚

    nice recipe!

  2. JamieAnne says:

    Looks very interesting. I am not brave enough to try making Indian food. You two rock!

  3. A_Boleyn says:

    I love Indian food and even cook a half dozen dishes or so on a regular basis. I have learned to make spinach flatbreads (palak paratha) in a food processor and use them to scoop up and eat curries and rice dishes. πŸ™‚

    Let me know if you want the recipe.

    • How do you make spinach flatbreads in a food processor?

    • Matthew Vaughn says:

      That sounds amazing!!!

      • A_Boleyn says:

        The flatbread is a dark green colour because of the spinach and makes a lovely presentation on the plate, as well as tasting very nice. πŸ™‚ I found the recipe online and simplified the instructions a bit for my own use. Some day I want to make upma, dosas, idlis, sambar etc. My beef samosas are very tasty but I have to work on my potato/pea (the regular kind) ones.

        Spinach Paratha (Palak Paratha) – makes ~12

        3 cups whole-wheat flour (or half whole-wheat and half all-purpose)
        1 lg bunch spinach coarsely chopped (or 1 pkg frozen spinach, thawed, squeezed dry)
        1 tsp coriander powder
        1 tsp cumin powder
        1/2 tsp red chilli powder
        1/4 tsp asafoetida powder (or substitute in 1/8 tsp of garlic powder and 1/8 tsp of onion powder, which is what I do)
        1/2 tsp turmeric powder
        Salt to taste
        Ghee (clarified butter) or vegetable oil to pan-fry the parathas

        Grind the spinach into a fine paste in your food processor without any additional water.

        In a large bowl, mix together the flour with the coriander, cumin, red chilli, asafoetida and turmeric powders and salt to taste. Add to the food processor and pulse until well mixed. Turn out and knead briefly to form a medium-soft, smooth dough adding more whole wheat flour if the dough is too soft.

        Wrap the dough in saran wrap (cling film) and refrigerate for 2-3 hours.

        Divide the dough into 12 equal-sized portions and roll into balls between your hands till they are smooth and without cracks.

        Very lightly flour a rolling board or clean counter surface and roll each ball into a circle of 7-8″ diameter (1/4″ or 5-6 mm thick ). For convenience roll out as many parathas as you like, stacking them, ready to cook with a layer of saran wrap (cling film) between each paratha or just stack and cover them with a sheet of saran wrap and a large towel so they don’t dry out.

        Heat a griddle or cast iron frying pan. Oil it lightly if you’re concerned about sticking and then dry fry the parathas one at a time like this: Put a paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha. As soon as the first flip is done, drizzle a bit of the remaining ghee on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle ghee on this side as well. The paratha is done when both sides are crispy and golden brown.

        Serve with chilled yogurt and mango pickle or use to scoop up and eat chicken curry or chickpea curry etc. Or, just use it as a wrap for egg salad etc.

  4. Kas says:

    That looks absolutely delicious! The colors and plating are beautiful.

  5. Kristy says:

    I definitely like the idea of cinnamon and cloves in the rice. That sounds delicious! It’s so fun trying new foods isn’t it! πŸ™‚ I think this was an awesome choice.

  6. I’m always up for a good stir fry, so this stir fry chicken breast might be right up my alley. Easy and delicious.. love those types of recipes.

  7. Fantastic flavours and I love that you used thighs instead of breasts.
    It’s amazing what one tomato can do in a dish too.
    Have a super week.
    πŸ™‚ Mandy

  8. Looks great. I haven’t eaten good Indian food in the last 10 years, since we left London. Indian food is definitely not part of French culinary culture. I think Madhur Jaffrey is great mentor, and her books are easily understandable – good choice.

  9. peasepudding says:

    I love Madhur Jaffrey’s recipes, one of my first cook books was hers nearly 20 years ago…oops showing my age now! She is so charming and humble too, we went to see her speak at a book writers lunch this year.

  10. I think your first attempts at Indian cooking are a success!

  11. rsmacaalay says:

    That looks like it packs a lot of flavour! Love those spices

  12. Adore Indian food – should make it more often really, but am looking forward to my week in London next month when I can “indulge”. This looks fabulous – bet you enjoyed it!

  13. ChgoJohn says:

    I could not agree more about the use of thighs in a recipe over breasts. I tend to shy away from Indian cooking. The ingredient and spice lists scare me off. Luckily, I live about 1/2 mile from an area where Indian and Pakistani shops and restaurants predominate and I can get get a good curry easily. On the other hand, if I ever decide to try my hand at cooking some, I know where to go for the ingredients, too.

  14. Charles says:

    I love indian food so much – but as someone said – the list of ingredients and spices needed to make a truly good one can be quite exhaustive. It doesn’t help that, at least in my part of the world, most of the required things are hardly “common” in shops. Great looking dish – Nice plate of that and a frosty beer – ah yeah!

  15. Same here! That is something I want to do more of is make Indian food. I love it and think it is so much fun with so many new flavors and spices to chose from. I love this tomato Pullao. YUMMMM!

  16. Karen says:

    I love Indian food…the spices used just make the food sing with flavor.

  17. Sounds delicious. It’s been awhile since I’ve made an Indian dish!

  18. Chalk up another, “I want to learn this, but…” The spices have started showing up in local markets, so maybe in the not-to-distant future.
    That rice looks totally do-able, though!

  19. Sissi says:

    This Indian dish looks wonderful and I don’t know what attracts me more here: the chicken or the rice. When I cook Indian, I never bother to do anything else but white rice. Thanks for the great idea!

    • A_Boleyn says:

      Even if you just add a 1/2-1 cup of fresh or thawed frozen peas peas to the rice while it’s still got about 5 min to steam and then stir them in when you fluff your rice before serving, it adds some colour and nutrition to the basmati or jasmine rice. Finely diced cooked carrot is also nice with the peas in the rice.

  20. spicegirlfla says:

    I’ve never done Indian cooking….I’m realizing I pretty much stick to Italian with occassional Latin, American of course, some German….so you two have spiked a bit of interest in me. You’ve made it seem pretty easy here and really the ingredients are not totally uncommon. It looks delicious and I bet your kitchen must have been smelling fantastic!!

  21. nrhatch says:

    A recipe you might like as a side dish with your curry:
    http://nrhatch.wordpress.com/2011/03/07/pineapple-chutney/

  22. nrhatch says:

    Last . . . a Mexican Curry recipe with a story:
    http://nrhatch.wordpress.com/2010/07/08/mexican-curry/

    Nope. Don’t know why it’s called Mexican Curry.

  23. That’s a good call – I prefer dark poultry meat to white meat, as well. Looks delicious!

  24. ....RaeDi says:

    Greg this dish is beautiful! sallybr said: now, that’s a cuisine that intimidates… that is me and T loves this cuisine and too I am allergic to curry… but this dish has no curry and I think I can do it, I will be making the dish as a surprise for T, he will be so surprised! Thanks for making it ‘seem’ a lot more simple than most. I get so excited when I get out of my box and play….RaeDi

  25. If I wasn’t going to miss out on so many other great ethnic/regional cuisines I think I could literally eat Indian dishes everyday. Always so flavorful.

  26. We have been into Indian and curries lately. Need to get my hands on that book, it sounds so good.

  27. Eva says:

    We LOVE Indian food and this recipe is amazing. I saw Madhur Jaffrey on Martha Stewart (years ago, before Martha went to jail and the Canadian TV stations deemed she was no longer worthy to grace our night-time TV screens!!) She demonstrated how to cook onions for Indian recipes. Very informative.

  28. Caroline says:

    I’ve been wanting to give Indian cooking a try. I rarely eat the cuisine though…primarily because I’m always eating Mexican food. Just can’t get enough I guess. This stir fry looks fantastic though!

  29. ambrosiana says:

    This looks delicious..I have never tried making Indian food since I only cook Italian, Middle Eastern and Latin American. Your are amazing!! Is there anything you cannot do?

  30. Joanne says:

    I LOVE Indian food…but I will admit…it intimidates me. You have to be a spicemaster to be good at Indian lol.

  31. Colleen says:

    I always think I should eat more Indian food because I rarely ever do. This looks like a great recipe to accomplish that with!

  32. bakingdevils says:

    Your rice dish looks nice…being a vegetarian, I would skip the chicken though and it would still be very fragrant and yummy….Madhur Jaffery has fantastic recipes…I got my husband a book by Anjum Anand (available in the UK) and has some fantastic well explained recipes – home cooking style….

    -Shilpa

  33. Stefanie says:

    This looks so good! I’ve never made Indian food, but what I’ve had tastes delicious and I would love to try to make some. This might be a good place to start πŸ™‚

  34. Yum. Life would be so boring without Indian spices. I’ve been playing the pilaf style rices too, all good so far.

  35. I like the use of yoghurt instead of coconut milk or cream in this. Often I shy away from Indian for that reasons. Yum!

  36. I have never made Indian food either. This may be the time to start with your recipe. Looks so good.

  37. midaevalmaiden says:

    another recippe I just have to copy into notepad. Looks yummy!

  38. Lisa says:

    I have to admit I have never tried Indian food. I have access to restaurants now, but have heard so many horror stories have been a scardey cat. This looks so doable and not like it would melt my face off. I will have to try this very soon and hopefully work up the courage to venture out on my own.

  39. I am experimenting with Indian too and so far I am loving it..
    looking forward to trying this one..I love pilafs

  40. spiderpaw says:

    I’m a rice fanatic and I totally dig curry. Can’t wait to try this one.

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