Chicken & Vegetable Korma

    I was introduced to Indian cuisine while studying abroad in England ('95-'96).  At that time, a decent meal in town was most certainly not British in origin, but to be found in the rich, flavorful curries of Indian restaurants.  

    This creamy, mildly-spiced curry is the diplomatic middle child of the Curry Kingdom:  it gets along with everyone, offends no one, and still manages to be a favorite ... Accompany with Basmati rice and/or warm Naan bread.

INGREDIENTS 

• 2 tbsp vegetable oil
• 2 lb boneless, skinless chicken breasts
• 8 oz frozen peas
• 2 medium carrots, sliced in ½-inch pieces
• ½ lb golden potatoes, sliced in ½-inch pieces
• 8 oz cauliflower florets, cut in ½-inch pieces
• 8 oz chopped green beans
• 8 oz tomato puree
• 4 oz full-fat plain Greek yogurt
• 4 oz heavy cream
• 3 tbsp cashew butter (almond butter can be substituted, if necessary)
• 1 tsp ginger paste or freshly grated ginger
• 5 cloves garlic, minced
• 2 red chilies, finely chopped (deseed for less heat)
• 1 tsp cumin seeds
• 1 tsp ground turmeric
• 2 tsp garam masala
• 1 tsp coriander
• 1 tsp cayenne powder
• 1 tsp cinnamon
• 1 tsp cardamom
• Salt & Pepper

INSTRUCTIONS:

     1). Pound the chicken to tenderize, then cut into ¾-inch cubes and set aside.

     2). Boil water in a pot; add carrots, potatoes, cauliflower, green beans; cover and bring to a boil; cook for 10-15 min, until potatoes and carrots are fork tender; drain and set aside.

     3). Heat oil in a large skillet.

     4). Add onions with a tsp salt until soft and golden brown (15-20 min).

     5). Add garlic, ginger, chilis, and cumin seeds; cook until fragrant (5 min).

     6). Stir in garam masala, coriander, cayenne, cinnamon, turmeric, and cardamom; cook until fragrant (5 min).

     7). Add tomato puree, cashew butter and ½ cup water, plus a tsp salt; cook until oil starts to bubble up and shimmer on top.

     8). Immersion blend the sauce to a puree.

     9). Stir in chicken; cook, covered until cooked through (10-15 min); add more water, if needed, to prevent scorching.

     10). Add the peas, carrots, cauliflower, and green beans; simmer on low-medium heat, stirring frequently.

     11). Stir in the yogurt and cream; simmer on low heat to meld the flavors (5-10 min).

     12). Add salt and garam masala to taste.

Accompany with basmati rice and/or warm Naan bread

SERVES 8 

West African Chicken & Peanut Stew

     The people's stew will have peanut butter (natural peanut butter).  Flavorful and delicious, this recipe is great for stormy days when the body craves warm comfort.  One of my favorites! 

INGREDIENTS 

• 3 tbsps. peanut oil
• 1 large yellow onion, chopped
• 2 large carrots, peeled and diced
• 1 red bell pepper, seeded and chopped
• 1 jalapeno, seeded and chopped
• 4 medium sweet potatoes, scrubbed, peeled and chopped
• 1 (28 oz.) can crushed tomatoes
• 1 (15oz.) chickpeas, drained and rinsed
• 2 tbsps. tomato paste
• 4 garlic cloves, minced
• 4 tbsps. peeled, grated ginger root
• 4 (32 oz.) cups chicken stock
• 12 oz. crunchy organic peanut butter
• 1.5 1bs. cooked chicken, shredded 
• 4 cups kale, chopped
• 2 limes, juiced
• 2 tbsp. curry powder
• 2 tbsps. coriander
• 1 tbsp. cumin
• 1 tsp. cayenne pepper
• 1 tsp. cinnamon
• 1 tsp. ground cloves
• 1 tsp. sea salt

          GARNISH

• crushed peanuts

     1).  Warm the peanut oil in a large stock pot over medium-high heat.

     2).  Sauté the onion (with a pinch of salt) 10 - 12 minutes, until begin to brown.

     3).   Mix in the garlic, ginger, cumin, coriander, cinnamon and cloves.  Sauté another 1 - 3 minutes, ensuring the onions are well coated with spice.

     4).  Mix in the sweet potatoes, bell pepper, jalapeno, carrots, and tomato paste.  Stir another 5 - 7 minutes (or until the sweet potatoes begin to stick to the bottom of the pot).

     5).  Pour crushed tomatoes, chicken stock, and chickpeas into the pot and season with cayenne, curry powder, and salt.  Bring to a boil, then reduce heat and let simmer for 30 minutes (or until the sweet potatoes are tender).

     6).  Add peanut butter and puree the contents with a hand blender producing a smooth texture.

     7).  Stir in the chicken and kale and simmer another 5 - 10 minutes.

     8).  Stir in fresh lime juice, then season to taste.

     9).  Serve garnished with chopped peanuts.

 Accompany with jasmine rice, or works great on its own.

SERVES 6

Chicken Tortilla Soup

     As a student and fan of all things "soup", I hereby inaugurate the Lambert family catalog of recipes with a personal favorite.  Chicken Tortilla Soup is a staple of the Austin taqueria scene.  Here I've borrowed what I consider the best elements from local haunts . . . Buen provecho.

INGREDIENTS

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon ancho chili powder
• 1 teaspoon cayenne pepper
• 2 teaspoons cumin
• 2 (12 ounce) cans fire-roasted, crushed tomatoes
• 4 cups low-sodium chicken broth
• 1 cup water
• 3/4 cup whole corn kernels, cooked (I use frozen)
• 1/3 cup white hominy, rinsed and drained
• 1 (4 ounce) can chopped green chili peppers
• 1 (15 ounce) can black beans, rinsed and drained
• 4 tablespoons cilantro leaves, roughly chopped
• 3 cups chicken breast, cooked and shredded (I use a precooked rotisserie)
• 2 jalapeño peppers, seeded (leave a few, or all, if you like it spicy) and chopped
• 1 fresh lime, juice of

          GARNISH

• crushed tortilla chips
• shredded Monterey Jack cheese
• sliced avocado (optional)
• fresh cilantro leaves

          ACCOMPANIMENT

• chips & salsa or guacamole

     1).  In a medium stock pot, warm oil over medium heat. Sauté onion and garlic until soft (10-15 minutes).

     2).  Stir in chili powders, cumin, cayenne pepper, tomatoes, broth and water.  Bring to a boil, then reduce heat to medium-low and simmer 5 to 10 minutes.

     3).  Stir in corn, hominy, chili peppers, jalapenos, lime and cilantro.  Let simmer for 1 hour allowing flavors to come together.  Stir occasionally.

     4).  Add beans and chicken.  Simmer 10 more minutes.

     5).  Ladle soup into individual serving bowls and top with crushed tortilla chips, shredded cheese, fresh cilantro and / or avocado slices.

     Pair with a bottle of your favorite Spanish wine.

SERVES 8