New Recipe Review: Coconut Chicken Curry

Last Monday, we tried this new recipe:  Coconut Chicken Curry

Because it's been a challenge of mine this month to branch out and try some new recipes, I thought I'd try and review them so anyone reading this can know whether we liked them or not.

This Coconut Chicken Curry was pretty good.  It had really great flavor, the onions in there were just perfect and the sauce was good.  Jake really enjoyed it, but I found myself wanting more out of it.  It needed a bit more depth or creaminess to it I think.  I tried the recipe with light coconut milk, so I may go for regular coconut milk or even a little heavy cream in there instead.  Other than that it was great.  We served it with a little brown basmati rice and it's definitely one we'd try again, with a little tweaking on my part of course. 

Whole Wheat Garlic Naan

Whole-Wheat Garlic Naan

Ingredients:

1 (.25 ounce) package active dry yeast

1 cup warm water

1 teaspoon white sugar

1/4 cup white sugar

3 tablespoons milk

1 egg, beaten

2 teaspoons salt

2 cups whole-wheat flour

2 1/2 cups bread flour

2 teaspoons minced garlic

1/4 cup butter, melted

Directions:

In a large bowl, dissolve yeast in warm water and 1 teaspoon sugar. Let stand about 10 minutes, until frothy. Stir in 1/4 cup sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

 Punch down dough. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

Mix melted butter and garlic together and let sit for 5 minutes. 

Preheat George Foreman grill.  Roll one ball of dough out into a thin circle.  Place dough on grill, brush uncooked side with garlic butter.  Cook 2 to 3 minutes or until puffy and lightly browned with top of George Foreman grill up.  Turn over.  Brush cooked side with butter.  Close top of the George foreman grill and cook until browned another 1-2 minutes.  Continue until all dough balls are cooked. 

Chicken Tikka Masala

Chicken Tikka Masala
Servings: 4-6
Ingredients

Marinade:
1 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 1/2 teaspoons freshly ground black pepper
1/2 tablespoon ground ginger powder
1 teaspoon salt
1 1/2 - 2 pounds chicken (4-5 chicken breasts or 11-12 chicken tenderloins)
6 long skewers

Sauce:
2 tablespoons butter
2 cloves garlic, minced
1/2 jalapeno pepper (more or less depending on desired heat)
4 teaspoons ground cumin
4 teaspoons ground paprika
2 teaspoons Garam Masala (optional, but a great addition)
1 teaspoon salt (or to taste)
1 (15 oz) can tomato sauce
2 cups heavy cream (1 small carton)
1/4 cup chopped fresh cilantro

Directions

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt.  Stir in chicken, cover, and refrigerate for at least 1 hour.

Preheat a grill on high heat. Lightly oil the grill grate.  Thread chicken onto skewers and discard marinade.  Grill until juices run clear, about 5 minutes on each side.

Melt butter in a large skillet over medium heat.  Saute garlic and jalapeno for 1 minute.  Season with cumin, paprika, Garam Masala and salt.  Stir in tomato sauce and cream.  Simmer on low heat until sauce thickens, about 20 minutes. It is very important for it to simmer for this long in order to let the flavor develop appropriately.  Trust me, you will love it more the longer it simmers. Add grilled chicken, and simmer for 10 minutes. Garnish with fresh cilantro.