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Jeera Rice
Dinner Indian

Jeera Rice

5.0

Prep
10 min
Cook
35 min
Total
90 min

Instructions

  1. 1 Rinse rice 3 to 4 times and transfer to a bowl; cover with water and soak for at least 30 minutes.
  2. 2 Heat oil in a skillet over medium heat; cook and stir cumin until starting to pop, 2 to 4 minutes. Add cloves, peppercorns, cardamom pods, and bay leaf; cook and stir until fragrant, about 1 1/2 minutes.
  3. 3 Drain rice and mix into spice mixture; add 1 1/2 cups water and salt. Cover skillet and cook on high for 5 minutes. Reduce heat to medium and continue cooking for 10 minutes. Reduce heat to low and cook for 15 minutes. Remove skillet from heat and let rest with cover on, about 15 minutes.
  4. 4 Remove cover and fluff rice with a fork. Remove bay leaf, cardamom pods, cloves, and peppercorns.

By GreenEggsnHam

Matar Pulao (Rice with Peas)
Dinner Indian

Matar Pulao (Rice with Peas)

4.1

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Heat the oil in a deep heavy skillet over low heat. Add the cloves, cardamom seeds, peppercorns and cinnamon sticks. Cook for a few minutes to bring out the aroma of the spices. Stir the garlic powder and 2 tablespoons of water together to make a paste; mix into the pan with the spices.
  2. 2 Add the green peas to the pan, cover and cook for about 5 minutes.
  3. 3 Add the remaining 4 cups of water and rice to the pan. Season with a little salt. Bring to a boil, then cover, and cook for about 15 minutes, until the rice is tender and the water has been absorbed. Taste, and adjust the salt before serving.

By FKhan

Indian Masala Chicken Wings
Dinner Indian

Indian Masala Chicken Wings

4.9

Prep
10 min
Cook
15 min
Total
265 min

Instructions

  1. 1 Combine coriander, cumin, cardamom, chile powder, pepper, and cloves in a dry pan over low heat. Stir until fragrant. Remove from heat, add oil and water, and stir until combined. Set spice paste aside.
  2. 2 Rub salt over wings in a shallow dish, then rub spice paste all over. Cover and refrigerate, 4 hours to overnight.
  3. 3 Preheat an outdoor grill for high heat and lightly oil the grate. Add wings and cook, turning halfway, until well browned, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By MICHELLE CHEN

Grilled Tandoori Chicken Thighs
Dinner Indian

Grilled Tandoori Chicken Thighs

4.5

Prep
10 min
Cook
45 min
Total
535 min

Instructions

  1. 1 Stir yogurt, salt, ginger, pepper, and cloves together in a bowl. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
  2. 2 Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of the bag, and seal. Turn the bag over several times to distribute marinade. Place the bag in a bowl, and refrigerate 8 hours, or overnight, turning the bag occasionally.
  3. 3 Preheat an outdoor grill for direct medium heat and lightly oil the grate.
  4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade. Spray chicken pieces with olive oil spray.
  5. 5 Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange chicken thighs over indirect heat, and cook until no longer pink at the bone and the juices run clear, about 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By DIANA F

Spicy Indian Chicken Curry Yummy
Dinner Indian

Spicy Indian Chicken Curry Yummy

3.9

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.

By JRapuriS

Prawn Malai Curry
Dinner Indian

Prawn Malai Curry

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 To prepare fresh garam masala, in a coffee grinder, grind cardamom seeds, 3 whole cloves, and 3 cinnamon sticks to a fine powder. Set aside.
  2. 2 Heat vegetable oil in a skillet over medium heat. Add 4 whole cloves, 4 cardamom pods, and 2 sticks of cinnamon and fry for a few seconds (take care as cloves tend to pop out of the pan). Stir in grated onion and reduce the heat to medium-low. Cook and stir until liquid dries and onion no longer smells raw, about 5 minutes. Add ginger paste and garlic paste and cook for 2 minutes, stirring constantly.
  3. 3 Stir in turmeric and cayenne pepper. Add chopped tomatoes and cook until tomatoes are soft, about 5 minutes. Pour in water, cover the pan, and cook for an additional 5 minutes.
  4. 4 Pour in coconut milk and stir well. When mixture is just below boiling, stir in prawns. Sprinkle mixture with almost all of the fresh garam masala powder, reserving a pinch to use as a garnish. Gently stir to combine. Do not cover the pan at this stage, as coconut milk will curdle.
  5. 5 As soon as prawns are pink and cooked through, 3 to 5 minutes, add ghee. Remove the pan from the heat. Sprinkle reserved garam masala over the dish and serve.

By Niloufer

Chickpea Curry
Dinner Indian

Chickpea Curry

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat oil in a large frying pan over medium heat. Add onion; cook and stir until onions are tender, about 3 to 5 minutes.
  3. 3 Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly.
  4. 4 Mix in chickpeas and their liquid. Continue to cook and stir until heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.
  5. 5 Enjoy!

By AMINAH A RAHMAN

Indian Rice (Pulao)
Dinner Indian

Indian Rice (Pulao)

4.2

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Place saffron threads into boiling water, set aside to steep.
  2. 2 Melt the vegetable shortening in a large pot over medium-high heat. Stir in the onions, and cook until golden, about 5 minutes. Season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. Cook for 3 to 4 minutes to release the flavor, stirring constantly.
  3. 3 Pour in the rice and cook for 10 minutes, stirring constantly. Add the yogurt, saffron water, and salt. Bring to a simmer, then reduce heat to low. Cover pot with a cloth folded into 4 layers. Place a lid over the cloth and cook until the rice is done, about 20 minutes. Remove the cinnamon sticks, cloves, and cardamom seeds before serving.

By Sigrid

Chicken Korma
Dinner Indian

Chicken Korma

4.4

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add cinnamon sticks, cloves, and cardamom seeds; cook and stir in hot oil for 1 or 2 minutes. Stir in onion and garlic and cook until soft.
  2. 2 Add chicken; cook and stir until golden brown, 5 to 7 minutes.
  3. 3 Season with salt, red pepper flakes, coriander, and cumin. Stir in tomato sauce and water; simmer over medium-low heat for 10 minutes.
  4. 4 Stir in buttermilk until well combined and heated through, about 5 to 8 minutes; stir in cilantro and serve.

By NAJWA

Chicken Curry V
Dinner Indian

Chicken Curry V

4.4

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Heat oil in a large, deep skillet over medium heat. Saute the cinnamon, cardamom, anise, cloves and curry leaves for 2 to 3 minutes, then stir in shallots, garlic and ginger and saute until fragrant. Stir in curry paste and cook for 5 minutes, stirring constantly.
  2. 2 Pour in the coconut milk and water and let simmer for 3 to 4 minutes; add chicken, tamarind juice and salt and simmer, stirring occasionally, for 20 minutes.

By nora muhammad

Indian Chicken Curry I
Dinner Indian

Indian Chicken Curry I

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside.
  2. 2 Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.
  3. 3 Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.
  4. 4 Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.

By Kristi Martinez

Goan Chicken Masala Curry
Dinner Indian

Goan Chicken Masala Curry

5.0

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Combine red chile peppers, cumin seeds, coriander seeds, cinnamon stick, ginger, garlic, peppercorns, and cloves in a mortar and pestle or a food processor; grind or process into a paste (masala paste).
  2. 2 Heat oil in a large pot. Add onion and until golden brown. Stir in masala paste and cook for 2 minutes. Add pieces of chicken; mix well and pour in enough cold water to cover the chicken. Bring to a boil.
  3. 3 Cover and simmer until chicken is cooked through, about 30 minutes. Season to taste with tamarind juice and salt. Stir well and cook for additional 5 minutes. Garnish with fresh cilantro.

By Allrecipes Member

Goan Chicken Cafreal
Dinner Indian

Goan Chicken Cafreal

5.0

Prep
20 min
Cook
20 min
Total
100 min

Instructions

  1. 1 Wash the chicken and cut it into large pieces. Rub with salt and set to aside.
  2. 2 Combine chile peppers, cilantro, garlic, ginger, tamarind, poppy seeds, cumin seeds, cinnamon, cloves, peppercorns, and turmeric in a large mortar. Crush into a paste with a pestle.
  3. 3 Rub chicken with the paste on all sides until completely covered. Marinate in the refrigerator for at least 1 hour, or 8 hours to overnight for best results.
  4. 4 Add enough oil to generously cover the entire bottom of a large skillet; heat until a thermometer registers 350 degrees F (175 degrees C). Fry chicken pieces in batches until golden brown on the outside and no longer pink at the bone, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  5. 5 Drizzle with lime juice before serving.

By Allrecipes Member

Authentic Bangladeshi Beef Curry
Dinner Indian

Authentic Bangladeshi Beef Curry

4.2

Prep
30 min
Cook
105 min
Total
135 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
  2. 2 Stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook and stir until the garlic begins to brown, 3 to 5 more minutes.
  3. 3 Mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onion mixture. Simmer until most of the water has evaporated and the mixture has thickened.
  4. 4 Stir in beef chuck pieces until coated with spice mixture; simmer over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about 1 to 1 1/2 hours.

By Maisha Dewan

Indian Tomato Chicken
Dinner Indian

Indian Tomato Chicken

4.5

Prep
15 min
Cook
120 min
Total
135 min

Instructions

  1. 1 Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
  2. 2 Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Saute, stirring, for 1 to 2 minutes. Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
  3. 3 Saute for another 4 minutes, then pour in the tomatoes with liquid and stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally. (Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)

By SHECOOKS2

Chickpea Curry with Carrots
Dinner Indian

Chickpea Curry with Carrots

3.0

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Place sun-dried tomatoes in a bowl and cover with boiling water. Let soak until softened, about 10 minutes. Drain.
  2. 2 Crush mustard seeds and cardamom seeds using a mortar and pestle. Heat ghee in a skillet over medium heat; add crushed spices, onion, ginger, garlic, garam masala, turmeric, cinnamon, and cloves. Fry until mixture is light brown in color, 3 to 5 minutes. Add drained sun-dried tomatoes, chickpeas, carrots, and chile pepper; cook until softened as desired, about 30 minutes.
  3. 3 Stir in yogurt. Add broth to thin curry if necessary.

By Tony

Goan Pork Vindaloo
Dinner Indian

Goan Pork Vindaloo

4.5

Prep
35 min
Cook
90 min
Total
605 min

Instructions

  1. 1 Grind Kashmiri chiles, cinnamon stick, cumin seeds, peppercorns, turmeric, and cloves with a mortar and pestle or electric coffee grinder until smooth. Mix in 1 tablespoon white vinegar to create a smooth paste; season with salt.
  2. 2 Place pork in a large glass or ceramic bowl. Add spice paste and toss until pork is evenly coated. Cover and marinate in the refrigerator, 8 hours to overnight.
  3. 3 When ready to cook, heat oil in a Dutch oven over medium-high heat. Add onions, garlic, and ginger; cook and stir until golden brown, about 10 minutes. Add pork and all marinade; cook, stirring frequently, until pork has firmed up, about 5 minutes. Pour in boiling water and bring to a simmer. Reduce the heat, then cover and cook until pork is tender, about 40 minutes.
  4. 4 Stir in vinegar and green chiles; continue to cook, uncovered, until green chiles have softened and vindaloo has thickened, about 30 more minutes. Season with salt as necessary before serving.

By Alina

Palak Paneer (Curried Spinach)
Dinner Indian

Palak Paneer (Curried Spinach)

5.0

Prep
20 min
Cook
44 min
Total
64 min

Instructions

  1. 1 Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until lightly browned, about 8 minutes. Reduce heat to medium-low; stir in cloves, salt, pepper, garlic powder, cumin seeds, cinnamon, red chile powder, onion powder, and ground ginger. Cook until fragrant, 3 to 4 minutes.
  2. 2 Stir water and tomato paste into the pot. Bring to a boil; reduce heat to low and simmer until flavors combine, about 10 minutes. Stir spinach into the pot; simmer, covered, until wilted, about 10 minutes. Uncover and cook until liquid evaporates and oil separates, 3 to 5 minutes.
  3. 3 Transfer spinach mixture carefully to a blender. Cover and hold lid down with an oven mitt; puree until smooth.
  4. 4 Pour spinach puree back into the pot. Stir in paneer and heavy cream. Cover and simmer over medium heat until paneer is heated through, 5 to 7 minutes.

By maliland

Chole (Vegetarian Indian Chickpeas)
Dinner Indian

Chole (Vegetarian Indian Chickpeas)

5.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat oil in a medium pot over medium-high heat. Sauté onion until translucent, about 5 minutes. Add garlic, ginger, and star anise. Continue to sauté until just fragrant. Add chickpeas, tomato sauce, water, chile powder, garam masala, salt, cumin, coriander, turmeric, and clove. Reduce heat to medium-low and simmer, covered, until chickpeas start to soften, 5 to 7 minutes.
  2. 2 Mash some chickpeas directly in the pot to give sauce a chunkier consistency. Cover and continue simmering, stirring occasionally, until flavors come together, about 15 minutes. Remove star anise and clove before serving.

By Van Dana

Indian-Style Vegetable Rice
Dinner Indian

Indian-Style Vegetable Rice

3.3

Prep
35 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Heat the corn oil in a large saucepan over medium-high heat. Stir in the onion, garlic, red bell pepper, and whole cloves. Cook and stir until the onion has softened and begun to brown, about 10 minutes. Stir in the rice, and cook for 1 minute, stirring constantly. Add 4 cups of water, salt, and cayenne pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 20 minutes.
  2. 2 Meanwhile, place the broccoli, corn, green beans, carrot, and 1/4 cup water into a microwave-safe bowl. Cover, and cook in the microwave at full power until the vegetables are tender, 2 to 4 minutes depending on the microwave. Once the rice has finished cooking, gently stir the vegetables into the rice along with the turmeric, black pepper, and cashews. Sprinkle with cilantro to serve.

By Sahana

Methi Murgh (Fenugreek Chicken)
Dinner Indian

Methi Murgh (Fenugreek Chicken)

4.4

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Heat the oil in a pressure cooker over medium heat; brown the chicken pieces evenly on all sides, about 5 minutes. Remove from cooker and set aside. Add the cumin seeds, cinnamon stick, cardamom pod, cloves, onion slices, ginger-garlic paste, and green chile peppers to the pressure cooker and cook until the onions are golden brown, 5 to 7 minutes. Stir the spinach, fresh fenugreek leaves, dried fenugreek leaves, turmeric, red pepper, and salt into the mixture and cook until the spinach and fenugreek leaves begin to wilt and darken in color, about 5 minutes. Pour the water over the mixture and return the chicken pieces to the pressure cooker; bring to a boil for 2 to 3 minutes.
  2. 2 Fasten the lid on the pressure cooker; cook until the chicken is tender, about 30 minutes. Release pressure fully and remove the lid; sprinkle the garam masala over the dish. Cook and stir until the liquid thickens, 3 to 5 minutes. Serve hot.

By SUSMITA

Chicken Madras
Dinner Indian

Chicken Madras

4.7

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Heat oil in a large nonstick pan over medium heat. Add cloves and cardamom pods and wait until they sizzle, about 1 minute. Add onions and sauté until dark brown, 7 to 10 minutes. Add chile peppers, garlic, and ginger; cook and stir until fragrant, about 30 seconds. Add ground chili pepper, turmeric, cumin, coriander, and salt. Cook, stirring frequently, until blended in, about 1 minute more.
  2. 2 Stir in chicken and water; cook, stirring constantly, until water is incorporated, 2 to 3 minutes. Stir in tomato puree and nutmeg. Cover and cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes.
  3. 3 Ladle into bowls and sprinkle garam masala over top. Garnish with cilantro.

By Myree

Indian Goat Curry
Dinner Indian

Indian Goat Curry

5.0

Prep
15 min
Cook
60 min
Total
110 min

Instructions

  1. 1 Wash goat meat well under cold running water and pat dry. Rub in salt and 1 teaspoon turmeric powder. Set aside for 10 minutes.
  2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add sugar, allowing it to caramelize. Saute potatoes in the caramelized sugar until golden, about 5 minutes. Remove potatoes and set aside.
  3. 3 Stir in cardamom pods, cloves, and cinnamon stick. Add sliced onion, chile peppers, garlic, and ginger. Cook until onions are soft and golden, about 5 minutes. Stir in tomatoes, remaining 2 teaspoons turmeric powder, and chili powder; cook, stirring often, for about 5 minutes. Add goat meat, stirring to blend everything. Add enough water to cover the meat, about 2 cups.
  4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Taste curry and adjust seasoning with salt and sugar to taste if necessary.
  6. 6 Check the goat to make sure it is tender. Add the potatoes and about 1/4 cup more water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
  7. 7 Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Adjust seasoning once more. Transfer to a serving dish and garnish with fresh cilantro.

By Allrecipes Member

Sri Lanka Beef Curry
Dinner Indian

Sri Lanka Beef Curry

4.8

Prep
25 min
Cook
105 min
Total
160 min

Instructions

  1. 1 Rinse the beef and pat dry. Crush the garlic cloves into a paste and combine it with the crushed ginger. Add the vinegar, salt, pepper, roasted curry powder, and cayenne. Mix in the beef cubes and toss to coat. Set aside for 30 minutes.
  2. 2 Heat the oil in a Dutch oven over medium heat. Add the curry leaves and pandan strips. Stir in the onions. Cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes.
  3. 3 Mix in the beef cubes and cook until browned on all sides, about 10 minutes. Stir in the cinnamon stick, cardamom pods, and cloves. Add the tomato paste and water and mix well.
  4. 4 Simmer, covered, on low heat for 1 1/2 hours or until the meat is tender. Check the curry every half hour; you may need to add more water (up to 1 cup) if the curry is too dry and is sticking to the pan.
  5. 5 Add the coconut milk and heat through. Taste and adjust the seasonings before serving.

By Rob Murney

Goan Chicken Xacuti
Dinner Indian

Goan Chicken Xacuti

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat 1 tablespoon oil in a skillet over medium heat. Brown the coconut in the hot oil, about 5 minutes. Set aside; wipe the skillet clean.
  2. 2 Heat the same dry skillet over medium-low heat. Dry-roast chile peppers, cinnamon sticks, cloves, star anise, poppy seeds, cumin seeds, peppercorns, fennel seeds, coriander seeds, and turmeric until a nice aroma is given out, about 1 minute.
  3. 3 Transfer to a mortar and pestle or food processor and grind with coconut and garlic until a paste forms.
  4. 4 Heat remaining oil in a heavy-bottomed pan over medium-high heat. Saute onions until browned, about 5 minutes. Add the spice paste and cook until the oil separates. Add chicken and saute until browned and no longer pink in the centers, 7 to 10 minutes. Add water and enough salt to taste and bring to a boil. Add tamarind pulp and nutmeg; let simmer for 5 minutes. Serve.

By dVOKDAqueen

Pumpkin Curry with Lentils and Apples
Dinner Indian

Pumpkin Curry with Lentils and Apples

4.1

Prep
30 min
Cook
100 min
Total
130 min

Instructions

  1. 1 Place the red and brown lentils in a pan with the water and turmeric. Cook over medium-low heat until tender, about 45 minutes. Drain, reserving 2 1/2 cups of the cooking liquid.
  2. 2 Meanwhile, heat the canola oil in a large, deep pot over medium heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Stir in the tomatoes and garlic; cook 5 minutes more, stirring occasionally. Mix in the curry powder, cumin, salt, pepper, and cloves. Add the cooked lentils, reserved cooking liquid, pumpkin, potatoes, and carrots. Cover, and cook over medium-low heat until the vegetables are tender, 35 to 45 minutes. Stir in the spinach and apple. Cook until the pumpkin can be easily pierced with a fork, about 15 minutes more. Adjust seasonings to taste.

By JMCCREAR

Pork Vindaloo
Dinner Indian

Pork Vindaloo

4.0

Prep
30 min
Cook
70 min
Total
580 min

Instructions

  1. 1 Grind onion, ginger, garlic, mustard seeds, cumin seeds, cinnamon stick, peppercorns, and cloves with just enough vinegar to keep the mixture moving in a blender or food processor until you have a thick paste.
  2. 2 Mix remaining vinegar and water together in a large bowl. Add pork cubes to the bowl and thoroughly rinse the meat with the vinegar mixture; drain. Pat pork dry with paper towel.
  3. 3 Mix the paste and pork cubes together in a clean bowl, assuring the pork cubes are coated in paste. Cover bowl with plastic wrap. Marinate in refrigerator 8 hours to overnight.
  4. 4 Heat vegetable oil in a large skillet over medium-high heat. Fry curry leaves in hot oil until golden brown, 2 to 3 minutes. Add marinated pork, tomatoes, and turmeric; cook and stir until the tomatoes are completely softened, about 10 minutes.
  5. 5 Season the pork mixture with salt. Pour enough pork stock over the mixture to assure everything is at least half-submerged. Bring the stock to a simmer, place a cover on the skillet, reduce heat to medium-low, and simmer until the pork is completely tender, 1 to 2 hours.
  6. 6 Remove lid from skillet and continue to simmer the mixture until the sauce is very thick, about 10 minutes. Garnish with cilantro.

By Leeloo

Biryani with Yogurt Marinated Chicken
Dinner Indian

Biryani with Yogurt Marinated Chicken

3.9

Prep
Cook
45 min
Total
110 min

Instructions

  1. 1 Mix yogurt, garlic, ginger, garam masala, turmeric, and salt together in a bowl. Add chicken breast; toss to coat evenly. Cover bowl and marinate chicken in the refrigerator, at least 1 hour.
  2. 2 Place rice in a bowl and add enough water to cover; set aside to soften. Place saffron threads in a small bowl with 1/4 cup water; set aside to bloom.
  3. 3 Preheat oven to 400 degrees F (200 degrees C). Coat a baking dish with 2 tablespoons olive oil.
  4. 4 Arrange onions in the prepared baking dish in a single layer. Top onions with marinated chicken breast, reserving marinade. Add 1/2 cup water to the reserved marinade; pour marinade mixture over chicken. Top with tomato slices.
  5. 5 Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  6. 6 Bring 6 cups water to a boil in a large pot with cloves, cardamom, cinnamon, and cumin. Drain rice and add to the pot. Bring to a boil and cook until softened but still firm, about 8 minutes.
  7. 7 Heat remaining 2 tablespoons oil in a skillet over medium heat. Add masala curry sauce; cook and stir until fragrant, about 1 minute. Add parboiled rice and stir to combine, about 1 minute more. Stir in saffron-infused water and 3/4 cup water. Cover, reduce heat to low, and simmer until liquid is absorbed, 5 to 8 minutes. Remove from heat and let stand until rice is fluffy, 5 to 10 minutes.
  8. 8 Spoon rice onto serving platter; top with chicken breasts, onion, and tomatoes.

By Hazel Grace

Sri Lankan Chicken Curry
Dinner Indian

Sri Lankan Chicken Curry

4.7

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Cut chicken into bite-sized pieces. Combine 1/4 cup curry powder, vinegar, salt, black pepper, and tamarind juice in a glass or ceramic bowl. Add chicken; toss to coat.
  2. 2 Heat coconut oil in a wok or skillet over medium heat. Add sliced onion, green chiles, curry leaves, cardamom pods, cloves, cinnamon stick, and ginger; cook until onion softened and turned translucent, about 5 minutes. Reduce heat to medium-low; continue cooking and stirring until onion is very tender and dark brown, 15 to 20 minutes more. Stir in garlic; cook 1 minute more.
  3. 3 Add chicken mixture, water, and tomato paste; stir and simmer until chicken is cooked through, about 10 minutes. Add 3 tablespoons roasted curry powder; stir until evenly dispersed.
  4. 4 Gradually stir in coconut milk; simmer 2 to 3 minutes. (Do not overheat or coconut milk may curdle.)

By Sriyani