Kerala Peppery Chicken Curry (My husband’s Chicken curry)

  I really struggled with what name to give this curry and I had a good mind to just leave it at ‘My husband’s chicken curry’ 🙂 It is also the most delicious chicken curry you will ever have! My husband loves to cook and when we got married, he would cook this chicken curry every now and then. When I was pregnant with my second child, I had severe nausea and I did not feel like eating anything that I cooked. The smell of Chicken curry would make my nausea worse and so I pretty much gave up eating chicken for most of my pregnancy. Then everything changed when my husband decided to cook this chicken curry once sometime soon after my delivery. I tasted it and it was like ‘heaven on earth’!  That first time after a long hiatus from chicken, I stuffed myself with chicken curry and rice!  It was that good! And yay! I was back to loving chicken again 🙂

And my husband continued to perfect his chicken curry over the years. Since I don’t eat tomatoes now, he has stopped adding tomatoes too. Yet his curry remains so tasty! You may ask what is so special about this curry? Actually I used to wonder too since I use almost the same spices and everything else. For one, my husband is very systematic in the kitchen. (He is very systematic, period.) He will first clean the kitchen counter, chop up everything and arrange them in different bowls, blend up the spices etc. and only then begin making his curry. Its like a ritual for him. You see I am nothing like that! I chop and cook at the same time moving from stirring to chopping and chopping to stirring! Over the years I would ask him multiple times to note his recipe down but he never bothered to do that.

Finally a few weeks ago, I decided to video record him while he was making the curry. I noted down all the quantities of spices etc too and so finally I have this super tasty recipe to share with you too! Hey when a curry is this good, you have got share the love you know! I am still working on editing the video and will post it soon too.

So did I find what he did differently? I think its the magic of his hands. lol 🙂 Jokes apart, the key thing here is slow cooking. I realized that he sautéed his onions slowly till they get really really soft, added very little water and added lots and lots of black pepper and not many other spices. And finally the curry is slow cooked to get a perfect chicken curry!The potatoes are also an important part of this curry – sometimes I can’t decide what I like more – the chicken pieces or the ‘curry smothered’ potato pieces. (My mouth is watering!) This curry tastes delicious with rotis or plain white rice.

If you are strictly paleo and avoid potatoes, then you can substitute taro root for potatoes as I do sometimes. Well this recipe is for you guys. As for me, when it comes to chicken curry in our house, 9 out of 10 times, you can guess who will be making it 🙂

Kerala Peppery Chicken Curry (My husband's Chicken curry)
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
A fiery and flavorful 'chicken and potatoes' curry slow cooked with lots of black pepper and other spices
Ingredients
  • 2 lbs chicken thigh pieces, cleaned and cut into bite size pieces
For marination:
  • 1 tsp kashmiri chilli pow (use less if you want mildly hot)
  • 2 tsp coriander pow
  • 1 tsp fennel powder
  • ½ tsp turneric powder
  • 1 tsp garam masala
  • 1 tsp salt
  • 1 tbsp coconut oil
For the curry:
  • 2 tbsp coconut oil
  • About 2 tbsp chopped garlic
  • 2 tbsp fresh ginger chopped finely
  • 2 green chiles, slit length wise (optional)
  • 10-12 whole black pepper corns (use fewer for less spicy)
  • 3 whole cloves
  • 2 bay leaves
  • 2 large (or 3 medium) onions thinly sliced
  • 3 tsp coriander pow
  • 2 tsp black pepper powder (freshly ground)
  • 1 tsp fennel powder (freshly ground)
  • ½ tsp turmeric
  • 1 tsp salt
  • 1 tsp garam masala
  • 2 tbsp water
  • 2 small potatoes cubed (or 2 medium taro root cubed)
  • 1 cup fresh cilantro leaves, chopped
Instructions
  1. Marinate the chicken pieces with all the ingredients listed under marinade and let sit for at least 15 mins (up to 30 mins)
  2. Heat a broad bottomed cooking pot (which has a tight fitting lid). When hot add the coconut oil and the garlic, ginger and green chillies. After 30 secs, add the whole spices - black pepper, cloves and bay leaves. Saute for 1 minute on medium heat.
  3. Add the onions and sautee for about 8-10 mins on low until onions turn slightly golden and soft(This is very important step)
  4. Next add all the spices - coriander pow, black pepper powder, fennel powder, turmeric , salt and garam masala. Saute for about 2 mins on low till you get the nice aroma from the roasted spices.
  5. Add about 2 tbsp of water at this point to avoid burning of the spices.
  6. Add the marinated chicken pieces and the potato/taro pieces and mix everything well together.
  7. Cover with the lid and cook on low heat for about 25 mins stirring every 10 mins to stir and avoid scorching.
  8. Add the fresh cilantro and turn heat off.
Notes
It is very important to use a tight fitting lidded pot for this recipe. The chicken needs to slow cook. The ground black pepper and ground fennel should be freshly ground otherwise you won't get the same flavors.

 

Honey Lemon Salmon (Teriyaki Style Salmon)

I happened to come across an authentic recipe of Teriyaki Salmon on CPTV last month where the chef was a native Japanese Chef who was showing how to prepare an elaborate Japanese meal. It was quite enchanting to watch how she cooked using very simple ingredients and yet was able to create wonderful dishes! One recipe she shared was that of salmon teriyaki. What I took from that recipe was the method / the technique. Her actual recipe had sugar and corn starch which I did not want to use.

With the basic recipe in mind, I experimented using honey.  And boy, it came out so incredibly good the first time that I must have made this at least 4 times this past month! It is so good plus it’s really really easy to make.  Its a great dish to make when you have someone over since you just marinate the salmon beforehand and then you can grill or pan fry it right before serving. Or you could also cook it just before your guests come and keep it warm in the oven until its time to serve. I made this on two separate occasions when I had a friend over for lunch and my friends both loved it. You can pan fry it or broil it in the oven. I have tried both methods and they both are equally good.

This recipe goes well with a salad or any rice or vegetable dish on the side. What you see in this picture is a delicious salad that I made using grated green apples, grated cabbage, avocados and oranges! 

Honey Lemon Salmon(Teriyaki Style Salmon)
Author: 
Recipe type: main course
Cuisine: Fusion, Asian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Salmon marinated in a honey lemon sauce and grilled to get a crispy exterior and a moist, juicy center
Ingredients
  • 3 Salmon steaks, about 5 ounce each
For the marinade:
  • ¼ cup honey
  • ¼ cup lemon juice
  • 1 tbsp apple cider vinegar
  • 2 tbsp coconut aminos
  • 1 tsp freshly grated ginger or ginger juice
  • ½ tsp mustard powder (optional)
  • ¼ tsp cayenne pepper (optional)
  • ¼ tsp sea salt
  • about 1 tbsp coconut oil for frying
Instructions
  1. Wash and remove sales from the skin of the salmon. Pat dry and keep aside.
  2. Mix all marinade ingredients in a bowl. Reserve ¼ cup marinade.
  3. Pour rest of the marinade in a ziplock bag. Add the salmon pieces, close the bag and shake the bag well. Place bag in refrigerator for 30 mins to an hour.
  4. Heat a frying/grill pan. Add the coconut oil. When hot, place the salmon pieces skin side down. Let cook for about 4 mins on medium heat. Flip carefully and cook on other side for another 3-4 mins. Place salmon pieces in a tray and cover with Al foil until serving.
  5. Alternatively, you can cook the salmon in an oven under Broil setting. place in a foil lined tray and place on upper rack and broil for about 7-8 mins on one side. Flip and again broil for about 4-5 mins on the other side.
  6. Just before serving, add the reserved marinade to the same pan and cook for about 1 min. Spoon this thick sauce over the grilled fish while serving.
Notes
For AIP version:Skip cayenne and mustard powder
For a thicker sauce, you can mix ½ tsp of tapioca starch to the reserved marinade before heating

Crispy Fish bites (Paleo, Gluten free)

 I recently started eating Flounder and I love its delicate flavor and its soft, flaky texture.  Since it doesn’t have a strong flavor of its own, it can easily take in the flavor of the marinade the you cook it in. So I have been experimenting cooking it with different spices. It tastes great just pan fried by marinating it lightly with cayenne pepper, salt and turmeric.  A few weeks ago I decided to make these the same way as the ‘Crispy Chicken Bites’ I make with Indian and Asian flavors. Lots of ginger and garlic, along with cayenne and soy sauce (or coconut aminos). Lightly coated with tapioca starch and pan fried to get crispy, spicy fish nuggets!

So glad I decided to experiment – these crispy fish bites are so tasty! They can be perfect as an appetizer or pair it with a salad like I do for a complete meal. My family also loves to just eat it along side our Indian traditional meal of Rice and Dal.

Crispy Fish bites (Paleo, Gluten free)
Author: 
Recipe type: Appetizer, Main course
Cuisine: Fusion, IndoChinese
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Fish filets marinated with the flavors of ginger, garlic and cayenne pepper and coated with tapioca starch and fried to get crispy fish nuggets
Ingredients
  • 1 lb Fish filets, cut into bite size pieces (Use Flounder or any other white fish)
For marinade:
  • 2 tbsp tapioca flour
  • ½ tsp sea salt
  • 1 tsp kashmiri red chilli powder or cayenne pepper( skip for AIP version)
  • 2 tbsp water
  • 1 tbsp fresh ginger and garlic paste (made by crushing equal quantities of fresh ginger and garlic without any water in a mortar pestle or a food processor)
  • 2 tsp coconut aminos or soy sauce (use coconut aminos for paleo)
  • About 3-4 tbsp coconut oil for shallow frying
Instructions
  1. In a large bowl, add the fish pieces and blot dry using paper towels.
  2. In a small bowl, mix all marinade ingredients and stir using a spoon to form a thick paste.
  3. Add this paste to the bowl with the fish pieces. Mix gently using your hands to coat the fish pieces completely.
  4. Add about 1 tbsp oil at a time in a small frying pan and shallow fry the fish pieces in batches until they are cooked well and crispy on both sides. Drain on paper towels.
Notes
For AIP version, skip cayenne pepper

 

Chicken Burrito Bowl (Paleo)

 Mexican food had always been my favorite! I could eat a bean taco any day especially if it was nicely slathered in ‘hot sauce’ and with a dollop of sour cream on the side! Hence, since starting on Paleo a year ago, I had not had a proper Mexican meal. And the past 6 months I have been on the AIP version of Paleo which meant no nightshades and no spices as well. However in the past few weeks I have introduced spices slowly without any issues (I hope!) – I just add very small quantities of cayenne or any hot pepper though to my servings.  Just so that I get a faint taste of the heat without it triggering any flare up.

So anyways, now that I had been able to introduce spices successfully, I was dying to make something ‘Mexican’! During the week of Cinco de Mayo, I saw a lot of bloggers posting recipes of Mexican Chicken Stir fry with rice (caulirice). And so last week I decided to try making a grilled chicken with cauliflower and veggies stir fry. But as I was marinating the chicken, I noticed I had a ripe avocado available and so thought why not go full blown and treat myself to a Paleo Chicken Burrito bowl!  About 30 mins later, I served up these delicious ‘nightshade free’ burrito bowls that were so jam packed with Mexican flavors that all my cravings of the past one year were assuaged. Even without hot sauce there was enough flavor.  The garlic, cumin and the cilantro mainly did the job! And the lemon juice more than makes up for the missing tomato. I licked up the bowl so well that it looked as if it didn’t need any further cleaning when I was done with it 🙂

I also served up some rice for the rest of my family. Yummy dinner that we all enjoyed!

Chicken Burrito Bowl (Paleo)
Author: 
Recipe type: Main course
Cuisine: Mexican, Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Paleo and nightshade free version of the Mexican Chicken burrito bowl made with grilled chicken, cauliflower rice and guacamole
Ingredients
  • 2 lbs boneless chicken (preferably thigh pieces) cleaned and cut into bite size pieces
For marinating chicken
  • ¾ tsp cayenne pepper (or 1 tsp Kashmiri chilli powder)
  • ¾ tsp sea salt
  • 1 tsp cumin powder
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • About 2 tbsp coconut oil for sautéing the chicken
For Cauliflower rice
  • 1 medium size cauliflower
  • 1 tbsp coconut oil or olive oil
  • 2 garlic cloves, chopped fine
  • ¼ tsp sea salt
For the guacamole:
  • 2 ripe avocados, peeled and mashed
  • 2 tbsp lemon juice
  • ¼ cup fresh cilantro chopped finely
  • 1 clove of garlic crushed
  • ½ tsp sea salt
For the salsa:
  • ½ of a red onion, chopped fine
  • ½ cup cilantro chopped finely
  • 2 tbsp lemon juice
For assembling the burrito bowl:
  • Lettuce, shredded
  • white rice cooked(for non paleo members)
Instructions
  1. Dab dry the chicken pieces with a paper towel. Add all the marinade ingredients to a large bowl and mix well. Add the chicken pieces to this to coat well. Keep aside for 15 - 30 mins.
  2. Heat a large frying/grilling pan and add the rest of the coconut oil. When hot add the chicken pieces and sautee lightly on medium until the pieces are cooked. (You may need to do this in batches since you don't want to crowd the pan).Transfer the chicken pieces onto a dish and keep covered to stay warm and moist.
  3. Shred the cauliflower into small pieces using a food processor or by using a knife to get a 'rice' like texture.
  4. In the same pan that you cooked the chicken, add some more coconut oil and when hot add the cauliflower and the garlic. Saute on medium heat for about a minute until the garlic is toasted. Then add the salt and cover with a lid and cook for about 2-3 mins on low heat until the cauliflower is cooked. Do not overcook otherwise it will get too mushy. Turn heat off and keep aside.
  5. Mix all the ingredients listed under guacamole in a bowl using a masher. Check for seasoning and add additional salt or pepper if needed. Keep aside.
  6. Mix all the ingredients listed under salsa in a bowl and keep aside,
  7. To assemble the bowls, place a few tablespoons of the cauliflower rice into a bowl. Add some chicken pieces. Add the lettuce. Then top with the guacamole and salsa. Mix everything well and enjoy!
  8. Serve white rice additionally if needed.

 

Vegetable Minestrone soup (Vegan,Paleo)

I am sure you will agree that there is no food more comforting than a warm bowl of soup.  In my house they are welcome on any nights but especially on cold, wintery nights. Although spring is here, last weekend ended up being chilly. As I was wondering what to cook for dinner on sunday night, I noticed that there were a lot of different vegetables leftover in the refrigerator. So what better meal than a soup to be able to use all of them?

I make this ‘fridge clean up’ soup quite a lot. And usually it is on sunday nights.  Best part about soups is that you can create variations by just changing the combination of vegetables and the spices used. Before I went paleo, I used to make Minestrone soup all the time where I would add vegetables to the beans and use tomatoes to make the typical Italian favorite. So now I decided to make some changes – since I wasn’t going to add the beans, I decided to add in more of the starchy vegetables like turnip and taro root. And I used my favorite substitute for tomatoes – cranberries!  The soup turned out fabulous. The family ate it with some whole grain bread while I had mine with a small piece of boiled yucca on the side. Yes and that’s how I got the idea of adding the grated yucca on top!  I couldn’t resist – the grated yucca looked so much like grated mozzarella! But tasted so much better 🙂 Yum! 

Vegetable Minestrone soup (Vegan,Paleo)
Author: 
Recipe type: Appetizer, Main course
Cuisine: Italian, Fusion
Prep time: 
Cook time: 
Total time: 
 
A vegan and Paleo version of the Italian Minestrone soup - hearty and comforting with a variety of vegetables cooked in a delicious blend of Italian and Mexican spices
Ingredients
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • ½ cup chopped celery
  • 2 large cloves of garlic chopped
  • ½ inch piece of ginger
  • 1 bay leaf
  • ½ of a large purple turnip, chopped about 1 cup
  • 2 medium size taro root, peeled and diced
  • ½ cup green beans, cut into 1 inch pieces
  • 1½ tsp sea salt
  • ¼ tsp red chilli powder (cayenne pepper)
  • 1 tsp dried thyme
  • 1 tbsp dried oregano
  • 2 tbsp dried parsley
  • ½ tsp cumin powder
  • 1 tsp coriander powder
  • 1 cup chopped pumpkin
  • 1 cup shredded purple cabbage
  • 1 cup cubed zucchini or smooth gourd
  • 6-8 frozen or fresh cranberries
  • 6 cups water
For garnish:
  • Boiled yucca, grated
Instructions
  1. In a large cooking pot, heat the oil. Then add the chopped onions and celery.Saute for about 2 minutes.
  2. Next add the garlic and ginger and the bay leaf. Sauce for a minute.
  3. Then add the turnip, taro root and green beans. Add the salt and all the spices. Stir for a minute.Then cover the pot with a lid and turn heat to low. Cook for about 5 minutes.
  4. Next add the pumpkin, cabbage, the zucchini (or gourd) and the cranberries. Add the water and cover and cook on low heat for about 20 minutes or until all the vegetables are cooked.
  5. Check for seasoning and add salt or pepper as needed. Turn heat off.
  6. Serve soup warm with grated boiled yucca on top!
Notes
You can use any combination of vegetables. Just add the hard ones first to allow for more cooking time for them.
For AIp version, skip the cumin, coriander and cayenne powder