For the Sauce:
1 Tbsp. sweet Thai soy sauce
2 tsp. Thai soy sauce
1 tsp. fish sauce
For the Chicken:
1 Tbsp. vegetable oil
16oz. (460g.) chicken, finely chopped or ground
1-2 Thai bird’s eye chilis, thinly sliced
2 cloves garlic, thinly sliced
30 whole leaves Thai holy basil
2 cups cooked white rice
2 eggs, cooked sunny-side up
extra fish sauce mixed with thinly sliced bird’s eye chills
In a small bowl, whisk together the sweet Thai soy sauce, Thai soy sauce, and fish sauce.
Heat a large wok over high heat. Add the vegetable oil and, as soon as it begins to steam, add the chopped chicken to the wok, stirring continuously to cook on all sides. When the chicken is nearly cooked through and is golden brown on the outside, about 3 minutes, add the prepared sauce, chilis and garlic to the pan. Cook, stirring continuously, until the sauce has evenly coated the chicken and the garlic becomes tender and caramelized, about 2 minutes. Remove the pan from the heat and stir in the basil.
Serve immediately, with rice, eggs, and extra fish sauce on the side.
Thai Basil Chicken
2 cup soy sauce
2 cup water
2 cup brown sugar
1/2 cup white vinegar
1/2 cup canola oil
2T granulated garlic
2T granulated onion
1T ground ginger
1T black pepper
Combine and refrigerate for at least 12 hours. Great on chicken satay.
Cucumber Dill Sauce
1 cucumber peeled and seeded
2T Dill Weed
1 cup sour cream
1 cup mayo
1 small red onion
Pinch of salt
Fine dice duke and onion. Mix everything together and chill. Great with salmon.
Smitten Kitchen version
Adapted from a Madhur Jaffrey recipe, which was adapted over here because much to my frustration, I own two Madhur Jaffrey books and this is in neither
This is an intensely spiced bright orange chana masala with a sourish bite that reminded of us the best restaurant versions we’ve tasted. I’m thrilled to finally have a good recipe for it at home.
The major changes I made were simplifying the addition of spices, adding more tomatoes and oh, the recipe calls for a tablespoon of amchoor powder, which I did not have. I looked it up and learned that it was dried unripe mango powder (which sounds so delicious to me, I’m buying it next time I go to Kalustyan’s, who also sells it online), which is clearly a sour flavor, so I upped the lemon juice i used instead. The dish had a nice sour snap at the end, so I will presume this is a good swap.
1 tablespoon vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, hot green chili pepper, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper (I used a quarter of this because my cayenne is extremely hot)
1 teaspoon ground turmeric
2 teaspoons cumin seeds, toasted and ground
1 tablespoon amchoor powder (see note)
2 teaspoons paprika
1 teaspoon garam masala
2 cups tomatoes, chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 lemon (juiced) (see note; I used a whole lemon to swap for the amchoor powder)
Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor (if using it), paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.
Eat up or put a lid on it and reheat it when needed. Curries such as this reheat very well, later or or in the days that follow, should it last that long.
Indian Potatoes with Black and Yellow Mustard Seed
4 tablespoons canola or other vegetable oil, divided
2 teaspoons black or brown mustard seeds
2 teaspoons yellow mustard seeds
2 teaspoons cumin seeds
1/2 teaspoon turmeric
2 pounds small Yukon Gold potatoes, rinsed but not peeled, halved
About 1 tsp. salt
1/2 teaspoon pepper
2 teaspoons coarsely ground coriander seeds
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 cup roughly chopped cilantro
1. Heat 2 tbsp. oil and mustard seeds in a large nonstick frying pan over medium-high heat, covered, just until seeds start to pop. Stir in cumin seeds and turmeric; then stir in potatoes, 1 tsp. salt, and pepper.
2. Reduce heat to medium low and add 1 tbsp. water. Cook, covered, until potatoes are tender, 20 to 25 minutes.
3. Add remaining 2 tbsp. oil, coriander, cumin, cayenne, and salt to taste. Cook, uncovered, turning occasionally, until potatoes are golden, 8 to 10 minutes. Stir in cilantro.
DAHIWALI CHICKEN CURRY (CHICKEN SIMMERED IN A CREAMY YOGURT GRAVY)
2 tbsp light cooking oil
1 cinnamon stick
3-4 green cardamom pods, bruised
3-4 whole cloves
2 dried bay leaves
1 large onion, finely chopped
1-2 green chillies, finely chopped
1 tbsp ginger paste
1 tbsp garlic paste
1/4 tsp red chilli powder
1/4 turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp garam masala powder
2 medium tomatoes, finely chopped
salt, to taste
1/2 cup plain yogurt, beaten till smooth
2 large boneless chicken breasts, diced into 1-inch cubes
a handful fresh coriander leaves, chopped for garnish
Heat oil in a thick-bottomed pan and add in cinnamon stick, cardamom, cloves and bay leaves. Once they begin to sizzle, add in onions and green chillies, and fry for 3-5 minutes on medium-high heat till onions turn pink and tender. Add in ginger and garlic pastes and saute for another minute or two till fragrant.
Add in red chilli powder, turmeric, cumin powder, coriander powder and garam masala, and fry for a minute. Mix in chopped tomamtoes and salt, and cook for a few minutes till tomatoes pulp and releases oil around the sides of the pan. Slowly stir in beaten yogurt forming a smooth gravy base.
Add chicken pieces, water if necessary, and allow to cook covered for 10-15 minutes on medium-low heat till done. Garnish with fresh chopped coriander leaves and serve piping hot with a side of rice and naan.
Jeera Alu (Potatoes with Cumin)
2 tbsp light cooking oil
1 tbsp cumin seeds
2-3 potatoes, cut into cubes
1/4 tsp red chilli powder
1/4 tsp turmeric powder
salt, to taste
Heat oil in a large non-stick pan and saute cumin seeds till they begin to sizzle. Add potatoes and stir-fry for 10-15 minutes on medium-high heat till potatoes start to soften.
Sprinkle red chilli powder, turmeric, and salt, and mix well to combine. Cook covered for a few minutes till potatoes are completely cooked through.
Thai Chicken Pizza
1 tablespoon peanut oil*
1 tablespoon red curry paste
1/4 cup peanut butter
1/2 cup coconut milk
3 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons brown sugar
1 tablespoon chili sauce such as sriracha (or to taste)
2 tablespoons peanuts roasted and chopped
Heat the oil in a pan over medium heat, add the curry and saute until fragrant, about a minute.
Add everything else and simmer to thicken it a bit, about 2-3 minutes.
Cube 3 chicken breasts and cook them in peanut sauce (reserve about 1/2 cup sauce for drizzle)
Top pizza with Thai sweet chili sauce, chicken, blanched matchstick carrot and red pepper, blanched bean sprouts, mozzarella, green onion, cilantro, Thai basil, peanuts and reserved peanut sauce.
Chicken Bacon Ranch Pizza
For the Garlic-Ranch Sauce
2 Tbsp sour cream
3 Tbsp mayonnaise
2 1/2 Tbsp milk
1/2 teaspoon garlic salt
1/8 teaspoon chopped, dried chives
1/8 teaspoon dill
1/8 teaspoon dried parsley
dash of onion powder
Salt and pepper, to taste
3 chicken breasts cubed and cooked with Italian herbs and salt
Top pizza with sauce, chicken, cooked bacon, mozzarella and sliced tomato
Crabby Rangoon Pizza
2 softened blocks of cream cheese
1 pkg chunk imitation crab
Garlic powder to taste
Blend these for your sauce
Top with sauce, real lump crab, mozzarella, Thai sweet chili sauce and green onions