Saturday, June 10, 2023

In the Mood for Indian Takeout?

Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Indian Chicken Curry (Murgh Kari)

  • 2 pounds skinless, boneless chicken breast halves
  • 2 teaspoons salt
  • ½ cup cooking oil
  • 1 ½ cups chopped onion
  • 1 tablespoon minced garlic
  • 1 ½ teaspoons minced fresh ginger root
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 tablespoon water
  • 1 (15 ounce) can crushed tomatoes
  • 1 cup plain yogurt
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon salt
  • ½ cup water
  • 1 teaspoon garam masala
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh lemon juice 
  1. Sprinkle the chicken breasts with 2 teaspoons of salt.
  2. Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
  3. Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
  4. Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle it with lemon juice to serve.

Spicy Indian Bombay Potatoes With Chilies

  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 2 potatoes (chopped into about 1-inch chunks)
  • 1 cup oil (or more as needed, for frying)
  • 5 green chilies (minced)
  • 3 cloves garlic (minced)
  • 2 teaspoons soy sauce
  • 1 tablespoon chili sauce (or hot sauce)
  • 3 tablespoons tomato paste
  • 1/2 teaspoon sugar
  • Dash of salt (or more, to taste)
  • Dash of black pepper (freshly ground, or more, to taste)
  • 2 tablespoons cilantro (fresh, chopped)
  • 3 green onions (chopped)
Spicy Indian Bombay Potatoes With Chilies
  1. Combine the flour, 1/2 teaspoon of salt, and a bit of water in a bowl, adding just enough water to make a pancake-like batter. Whisk together until smooth.
  2. Coat each potato piece with the batter.
  3. Deep-fry in oil until golden brown on all sides.
  4. In a separate skillet, heat the minced green chilies, minced garlic, soy sauce, chili sauce or hot sauce, and tomato paste in a bit of oil, stirring well.
  5. Add the sugar, salt, pepper, and the potatoes, and stir well to coat the potatoes with spices.
  6. Remove from heat and garnish with fresh chopped cilantro and chopped green onions.
  7. Serve and enjoy!

Indian Beef Samosas

Indian Beef Samosas

  • 2 large potatoes, peeled
  • 1 cup frozen peas, thawed
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon cumin seeds
  • 1 bay leaf, crushed
  • 2 large onions, finely chopped
  • 1 pound ground beef
  • 4 cloves garlic, crushed
  • 1 tablespoon minced fresh ginger root
  • 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped green chile peppers
  • 1-quart oil for deep frying
  • 1 (16 ounce) package phyllo dough
In the mood for Indian takeout?

  1. Bring a medium saucepan of lightly salted water to a boil.
  2. Stir in potatoes and peas.
  3. Cook until potatoes are tender but still firm, about 15 minutes.
  4. Drain, mash together, and set aside.
  5. In a large saucepan over medium-high heat, heat the oil.
  6. Brown cumin seeds and bay leaf.
  7. Mix in onions and ground beef.
  8. Cook until beef is evenly brown and onions are soft, about 5 minutes.
  9. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon, and cardamom.
  10. Stir in the mashed potato mixture.
  11. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
  12. Heat oil in a large, heavy saucepan over high heat.
  13. Mix cilantro and green chile peppers into the potato and beef mixture.
  14. Place approximately 1 tablespoon of the mixture onto each phyllo sheet.
  15. Fold sheets into triangles, pressing edges together with moistened fingers.
  16. In small batches, fry until golden brown, about 3 minutes.
  17. Drain on paper towels and serve warm.

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