Goan Style Chicken Curry (a riff on Vindaloo)

A few weeks ago, a friend whom I taught all my culinary secrets and recipes to, my protégé if you will, (someone I consider a sister-in-arms) needed me. This girl has been through Hell and come out the other side so many times, I would swear to you that she and Satan are drinking buddies.

Without giving away too many details, she has a family member that is critically ill in the ICU. I went to be with her at the hospital, and while there I invited her back to my place for lunch. She loves Indian Cuisine as much as I do, so this is what we had. I hope it warmed her heart as must as it filled her tummy.

I Love Ya, Girlie-Girl!!!!!

Goan-Style Chicken Moelho
 1.5 tsp. cumin seeds
1 tsp. black mustard seeds
10-12 tellicherry peppercorns
 1 tsp. chipotle powder (or Cayenne for a kick)
2tsp. paprika (I used smoked but hot or sweet work too)
1/2 tsp. turmeric
1.25 tsp. kosher salt
1 Tbs. red wine vinegar
4 cloves garlic-crushed and minced
1 1/2 Lbs. Chicken breast meat cut into 1 inch cubes
3 Tbs. Olive oil (I use ghee-clarified butter)
1 medium onion-julienned (about 1 1/2 cups
2 Tbs. white wine vinegar
1/2 cup water

Pulverize the cumin, mustard seeds, and peppercorns in a mortal and pestle, or a spice grinder. Mix together with the next 6 ingredients: This is a very basic recipe for home made curry paste. You can make a big batch and store it in an airtight container, in your freezer, for about 16 weeks. Use this on chicken, pork, game, or shellfish with reckless abandon!

 Place chicken in a nonreactive bowl, add the spice mix and massage into the meat with your hands. Allow to Marinate on the counter for 10-15 minutes or, cover and place in the fridge for 2-12 hours.

 Pour the oil into a 14 inch sauté pan set over medium heat. When hot, add the onions and fry until golden brown. Add the marinated chicken and cook 7-8 minutes, allowing it to brown. Add the second quantity of vinegar and the water. Cover and cook 5 minutes more. Check seasoning and adjust the salt if needed. Serve with rice or Naan.

Fancy Yellow Rice

2 cups jasmine rice
1 tsp. turmeric
1 tsp. kosher salt
1 tsp. Fennel seeds
3 Tbs. olive oil or clarified butter
Chicken stock
Combine the first five ingredients and whisk together. Cook with the amount of chicken stock according to the package directions on the rice.



The veggie in this picture is sauté green beans with garlic and black mustard seeds, but today I made for my girlfriend "Aona no Goma Ae" or in English-

Spinach with sesame dressing:

1Lb. of fresh baby spinach
½ cup sesame tahini
¼  cup soy sauce
½ cup rice wine vinegar
grated ginger to taste
½ tsp. minced garlic
3 Tbs. sugar
black sesame seeds to garnish (optional)

 Lightly wilt the spinach in in a hot sauté pan. Once wilted, place the spinach in a nonreactive bowl in the freezer for 5-6 minutes to chill it quickly. In a mixing bowl, place the tahini and SLOWLY add the soy sauce. As the mixture becomes thick add a little rice wine vinegar to thin the mixture back out. Whisk in the ginger, garlic, sugar, and sesame seeds toss a little into the spinach and set aside any extra dressing for a later use. The leftover dressing is delicious used as a marinade for chicken or pork. It can be used on any green salad, and is delicious as a dip for cook veggies, especially root vegetables like turnips, parsnips, and carrots. You can also substitute kale, mustard greens, turnip greens, or collards for the spinach. Just remember to cook the greens lightly as to not loose any vitamins.