Indian style Chicken & Chips/fries

This is a combination of three separate authentic Indian dishes, that I've rolled into one, to form an anglicised meal of "chicken & chips"

The three separate component dishes, are dishes in their own right and can be used as such if you prefer. The three component dishes are:

1. Spiced Beans in Coconut
2. Crunchy Bengali Aloo - Not to be confused with Bombay Aloo or Bengal Aloo dum
3. Chicken Tikka

Spiced Beans in Coconut

• 2 tbs ghee - alternatively use olive oil, but it wont taste as good
• 1 or 2 tbs grated ginger root
• 2 small fresh red chilies, finely chopped - remove seeds if you prefer less heat - double to add more heat
• 3 coves of crushed garlic
• 2 tsp whole coriander seeds
• 1 tsp whole black mustard seeds
• ¾ tsp fenugreek seeds
• 750g whole green beans (NB: NOT split or cut green beans)
• 2 tins coconut cream/milk (creamed coconut, not coconut water)*
• 1 bunch chopped fresh coriander leaf

*use this stuff (or similar)
 bdcm.jpg ( 8.88K ) Number of downloads: 0

1. Heat ghee in a wok and cook the ginger, chillies, seeds & garlic for a couple of minutes on a medium-hot heat
2. Add the beans (with the tips cut off) and stir to combine with the seeds - fry for 5 mins.
3. Add both tins of coconut cream and stir in - boil gently until the coconut cream has evaporated to form a thick beige coloured sauce, and the beans are cooked through
4. Stir in fresh coriander leaves just before serving

Crunchy Bengali Aloo

• 1½ KG potatoes
• 1 tbs ghee
• 1¾ tbs Panch Phora **
• 3 or 4 cloves crushed garlic
• 1 tbs of grated fresh ginger root
• 1 - 2 small fresh red chillies finely chopped - de-seeded if less heat is required
• 1 tbs ground cumin
• 1 tsp table salt
• 1 tsp coarsely ground black pepper
• ¼ cup (4 tbs) lemon juice
• Bunch chopped fresh coriander leaves

** Panch Phora = Indian five spice. Equal combinations of the following five whole seeds: cumin, fennel, mustard, fenugreek & black onion (sometimes called Kalonji).

1. Peel & chop the potatoes into approx 1 inch cubes (2.5cm)
2. Deep fry potatoes on high heat (190°c - 370°f) until cooked through and golden brown
3. In a large deep sided frying pan, add the ghee and heat on high until melted
4. Add the Panch Phora and cook (stirring all the time) until they sizzle - be careful not to burn them
5. Add the garlic, ginger, chili and ground cumin and stir in - cook on a medium heat for a short time (approx 1 or 2 min)
6. Remove from the heat and add the lemon juice, pepper, salt and about 2 tbs coriander leaf - stir to combine
7. Return to heat and cook for 1 - 2 mins
8. Add cooked potato cubes, gently mix to combine and coat the potatoes and seed mixture
9. serve

Chicken Tikka

• 4 large, skinless chicken fillet breasts - halved and scoured with two or three shallow cuts in each piece
• 1 tbs grated fresh ginger root
• 3 - 4 cloves of crushed garlic
• 2 or 3 tbs lemon juice
• 2 tsp ground coriander
• 2 tsp ground cumin
• ½ tsp garam masala powder
• ½ cup plain yogurt
• ½ tsp chilli powder
• ½ tsp tandoori masala powder
• 2 tbs tomato puree

1. Combine ingredients, cover and refrigerate for 24 -36 hours
2. Grill or griddle fry the chicken pieces until tender and cooked through

Notes

It is recommended that you start with the beans and reduce the sauce until almost ready, then set aside and start on the potatoes... prepare the potato coating while the potatoes are frying then add them to the pan when done. Then cook the chicken. Once the chicken is almost cooked, turn on the heat and finish off the beans, and turn on the heat to the potatoes while mixing them in (this will reheat both dishes so that everything is done and warm at the same time the chicken is ready).

1 tbs is one UK tablespoon equaling 15ml
1 tsp is one UK teaspoon equaling 5ml
1 cup is equal to 240 ml or 16 tbs

These dishes are spicy but NOT hot. If you do de-seed the chillies you will hardly notice the difference. On the flip side, these dishes are not meant to be hot Indian dishes... adding extra chili may make you feel like you have bigger marbles, but it will ruin the delicate balance of the spices.

Most if not all of the ingredients are readily available in larger supermarkets, Indian food stores or health food shops. Failing that you could try online... all the spices used here are (if you're in the UK) available at Natco.

This post has been edited by yourmercifulgod: Aug 14 2008, 04:22 PM