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Wednesday, December 30, 2009

Chicken Malai Curry

My family loves our chicken curry dishes. 

This is a recipe from Thanksgiving dinner, which my uncle prepared. It's similar to chicken makhani but the preparation and some ingredients are different. It's not too spicy, although you can add chilies if you want.

Chicken Malai Curry
serves 6, Prep: 25 min., Cook: 35 min.

  • 2 pounds of chicken breast cuts in cubes
  • 2 cans of tomato paste
  • 2 cups of plain yogurt
  • 3 table spoon of ginger root paste
  • 5 gloves of garlic cloves
  • 3 tablespoon of turmeric powder
  • 3 tablespoon of cumin powder
  • 3 tablespoon of coriander powder
  • 2 tablespoon of anisette seeds
  • 4 bay leaves
  • 4/5 green cardamoms finely crushed in blender with shells and seeds.
  • ¼ gallon of light cream
  • Salt
  • Sugar
  • 2 Cups of Cashew nuts
  • Cooking oil

  1. In a large container, place the chicken cubes, add yogurt, little salt and turmeric powder. Mix them well and marinate overnight or 6 to 8 hours.
  2. Soak the cashew nuts in water for 3 to 4 hours.
  3. Heat oil in a large heavy based saucepan on high heat first. Add marinated chicken to the heated oil and start stirring.  Turn down the heat, cover the pan and let it simmer for a while for about 25 to 35 minutes stirring occasionally.
  4. In a blender, blend rest of the ingredients, except sugar, cream, bay leaves and cardamoms powder. Add the blended mixture to the chicken in the saucepan and stir thoroughly. After a while add the cream and bay leaves and mixes all the ingredients together by stirring.  Cook on slow heat for a while until the chicken pieces get tender. Add salt and sugar as required and add half of blended cardamoms powder. Place the cooked chicken in a serving dish and sprinkle rest of the blended cardamoms powder for garnishing.

Saturday, December 12, 2009

Thai Spaghetti Squash with Yellow Coconut Curry Sauce

So this isn't really an Indian dish, but Thai cuisine is popular among Indians because it fuses Chinese cuisine with Indian curries.

This fall I've had an obsession with spaghetti squash - because it's a no calorie version of pasta - and when you mix it with a bolognese or with other sauces used with pastas, you can't tell the difference.

So although this recipe can be made with regular pasta - I'm trying it with spaghetti sauce.

Thai Noodles with Yellow Curry Sauce
serves 4 to 5, Prep: 30 min, Cook: 30 min.


  • 1 spaghetti squash
  • 1 can of coconut milk
  • 2 tsp. of curry paste
  • 1 inch. of ginger root, grated
  • 2 cloves of garlic, grated
  • 1 small can of water chestnuts, drained
  • 1 can of chinese vegetables, drained (look for baby corn, bamboo shoots, etc.)
  • 1 medium onion, sliced thinly into half moons.
  • 2 tsp of oil
  • green onions for garnish
  • lemongrass is optional.


  1. Preheat the oven to 400 degrees. Split the spaghetti squash in half with a sharp knife and remove seeds. Brush with oil on the inside halves and place the halves squash side down on a sheet tray. Bake for 30 minutes or until tender in the oven.
    While squash is cooking, place a large saucepan or pot over medium low heat. Once it is heated, add the oil, ginger, garlic and onions. Saute until translucent.
  2. Add the coconut milk. (If you want the lemongrass flavor, add a few pieces into the coconut milk. and let it steep for five minutes. Then remove it.) Let it thicken a bit. 
  3. Add the curry paste and mix thoroughly.
  4. Then add vegetables. Set the pot aside, while squash finishes roasting.
  5. When the squash is finished, let it cool. Once cooled, use a fork and remove the "strings" of squash. 
  6. Add squash to curry.
  7. Heat through and serve. Garnish with green scallions.