weekly_food_challenge | Entries tagged with spicy things

You do need to think in advance to prep this, but the actual cook time is very small indeed, which is great for if you're hungry.

You will need:

- 3 tablespoons wholegrain mustard
- 2 teaspoons red chili powder
- 1 350ml tub of natural yoghurt
- 3 tablespoons ginger and garlic paste
- 2 teaspoons lemon juice
- 1 kilo chicken mini fillets or similar - reasonably sized bit but not huge.
- a big glass dish, preferably one with a lid
- 1 tsp powdered cumin seeds, 1 tsp ground black pepper, 1 tsp turmeric powder, 2 tsp cinnamon, 1 tsp powdered cloves and 2 tsp powdered cardamom, all mixed together.
- grated cheese of your choice - I like a good cheddar but obvs there are probably more authentic ones you could use
- salad of your choice

Method:

- mix the first five ingredients into a goo
- rub the goo into the chicken mini fillets with your hands
- roll the engooed fillets in the spice mix
- place them in the glass dish and leave them to marinate overnight - so probably best to do this after you've eaten on the previous evening if that makes sense. If your big glass dish doesn't have a lid just cover with clingfilm.
- after marination, grill the chicken bits until golden brown and cooked through, then plate up with the salad and sprinkle a small amount of cheese on top of the chicken so that it melts (don't overdo it, you want a delicate lattice, not a thick wodge).

miss_s_b

Mood: awake

Equipment Required:

Slow Cooker/Crock Pot
Hob.
Frying pan/skillet and tools for flipping things in it and getting things out of it.
Measuring spoons for Spices
Sharp knife and chopping board

( Rest of recipe under the cut )

norfolkian

I'm copying

miss_s_b and revisiting an old challenge because I made this a couple of weeks ago (been meaning to post it here for ages) and my veg-phobic husband declared that it was "the best chickpea/lentil thing I've ever had"!

It's pretty simple and was inspired by the lack of fresh veg in my fridge at the end of the week.

Serves 2

Ingredients
1 tsp oil
1 onion, finely chopped
2-3 garlic cloves, crushed
1 tsp finely chopped ginger
1 large carrot, diced
1 heaped tsp ground cumin
1 tsp turmeric
a pinch of dried chilli flakes
100g split red lentils
500ml vegetable stock
1 400g can chickpeas, drained
a small bunch of coriander, chopped (I used frozen chopped coriander)

Method
Heat the oil gently in a pan and cook the onion, garlic and carrot over a low-medium heat for 5-10 minutes, until golden and starting to soften. Add the ginger and spices, stir well and cook for another minute or two. Add the lentils and vegetable stock. Bring to the boil, then turn down to a simmer and cook for 10 minutes. Add the chickpeas and cook for another 5 - 10 minutes depending on how soft you like your lentils. Stir in the coriander and serve with rice.

norfolkian

I cooked this last night and it ended up not being what I'd planned. We just got back from holiday yesterday and I didn't fancy venturing too far from home, so I popped out to the small local Asda for some ingredients in the afternoon. I'd been planning to do something with spring onions, but the spring onions in Asda did not look very appetising, so I bought some red onions instead. And this was the result.

I've suggested using more spice than I actually put in, because mine ended up being a little on the bland side, but you can adjust according to your taste. You could also make this with thighs on the bone which may help to make it more flavourful - you'll just need to increase the cooking time a little.

Serves 3-4

Ingredients
A small amount of olive oil (I usually use around 1 tsp)
4 large skinless, boneless chicken thighs
2 red onions, sliced
4 garlic cloves, crushed
250g chestnut mushrooms, sliced
1 red pepper and 1 green pepper, cut into strips
2 heaped tsp smoked paprika
1 400g tin chopped tomatoes
salt and pepper to taste
handful of fresh coriander, chopped

Method
Pre-heat the oven to 180C (fan-assisted). Heat the oil in a cast iron casserole dish or a saucepan which can be used in the oven. Add the chicken thighs and cook until brown all over. Add the onions, garlic, mushrooms and peppers and cook for a few minutes until it's all just starting to soften. Add the paprika, give it a good stir and cook gently for about a minute. Add the chopped tomatoes and season with salt and pepper. Give it a good stir, then place the lid on the casserole and then put it in the oven. Cook for 30-40 minutes until the chicken is all cooked through and everything is soft and melty and yummy. Garnish with the fresh coriander. Serve with rice.

moetushie

Wah, this challenge couldn't come at a worst time -- my dietitian's forbidden me onions for this month! But I wanted to share this recipe with y'all because onions are so important and I love them a lot. Like the holy trinity in Creole food, onions are also essential to Bengali cooking (along with ginger and garlic.) Growing up, I would watch my grandmother make chingri dopiaza on special occasions -- though onions are the definition of everyday food, shrimp can get expensive.

I think in Bangladesh, they used prawns in this recipe, but in the US, I use shrimp because that's what's easily available. (Please don't put me on the spot about the differences between shrimp and prawns -- I know there are physical differences, but there's also the divided by a common language thing.)

( Recipe under the cut. )

credoimprobus

Two entirely improvised apple dishes (the nigh-only times I cook from pre-existing recipes is when I'm making something I developed myself in the first place):

( Fruit curry )

( Apple salad )

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Weekly Food Challenge

A challenge for cooks every Wednesday

Entries tagged with spicy things

Challenge #42: Iftar - Amritsari-style Chicken, roughly as served in my local south Asian restaurant

Challenge #24: Slow Cooker Chilli con Carne

Revisiting old challenges: Spiced carrot, chickpeas and lentils

Challenge 19: Onions - Smoked paprika chicken with red onions

Challenge # 19: Chingri Dopiaza (Shrimp & Onion Curry)

Apple Challenge: Fruit Curry & Apple Salad

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