I am reading Everything I Never Told You at the moment, and it is calling my name. So I am heading off to bed with my book in just a minute here, but I am leaving you with a recipe. Delicious, easier than most Indian recipes I have attempted, and it works just fine for the Whole 30. Win! It's from my Madhur Jaffrey book.
Chicken in a sweet red pepper sauce
Peel an onion and chop it coarsely. Chuck it in the food processor with an inch of peeled ginger, also coarsely chopped, 3 cloves of garlic, and an ounce of blanched slivered almonds. Add 12 ounces of red peppers which you have trimmed, seeded, and cut into big chunks. On top of the peppers you'll add 1 T. ground cumin, 2 t. ground coriander, 1/2 t. turmeric, 2 t. salt (though you might want to dial that back a wee bit), and cayenne to taste. Blitz it all into a paste.
What you are supposed to do is fry the paste in 7 T. oil for 10-12 minutes. What I did in a moment of recipe-reading oopsiness was to add the oil to the food processor, where it made the paste lovely and smooth. It fried up just fine despite my absent-mindedness.
To your fried paste add 1 kg chicken parts, a cup of water, 2 T. lemon juice, and freshly ground black pepper. Simmer until the chicken is done -- maybe about 25 minutes depending on the size and boneliness of your pieces. Serve over rice unless you are Whole 30-ing.
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