Originally Posted by Papawto5
I often wondered where you gained your passion for Asian (mostly non-Chinese) foods. I have to admit that I have not been exposed to the cuisine.
I like General Tso's spicy chicken. Would that make me a candidate for Indian foods? I don't like HOT if it's just made hot to be hot. I cherish flavors and hints of flavors.
Steve - I have to say I owe much of my foodie adventuring to my dad. He grew up in LA as did l until I was 10. He knew several Indian engineers and they shared with us. His time in the Navy in Japan, Hawaii and Korea all added to his palate and was shared largely with me. My mom and sister weren't so adventurous. Then my time in the AF although stateside - I met many folks from all around the world.
Every Indian restaurant I have visited asks how hot you would like it. I have found that medium is about right for me. It keeps the flavors in front with heat as a little more than a hint.
These are the ingredients for Chicken Biryani - (Chicken and Rice)
250-300gms Chicken – with or without Bones
2 cup Basmati Rice (or) Seeraga Samba Rice – soaked in water for 20 mins
3 medium sized onions – finely chopped
3 tomatoes – finely chopped
2 green chilies – slit at the end
2 tbsp ginger-garlic paste
1 cup mint leaves
¼ cup chopped coriander leaves
¼ tsp turmeric powder
1 tsp red chili powder
½ tsp coriander powder (or) chicken masala powder – optional
1 cup whisked curd / yogurt
salt to taste
4 tbsp cooking oil
½ cinnamon stick
2-3 bay leaf
1 star anise
2 green cardamom
1 tsp lemon juice
Look at all those "flavors". You wouldn't want to kill all that with heat.
And then there's my favorite Korma... lamb, chicken, vegetable, shrimp... but the sauce is amazing.
INDIAN CHICKEN KORMA
Creamy, spiced Chicken Korma is the stuff dreams are made of. Loosen up those pants and make this delectable Indian dish at home!
For the Chicken Marinade
3 pounds boneless skinless chicken breasts
2 teaspoons extra virgin olive oil
2 tablespoons garam masala
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
For the Sauce
2 white onions, peeled and cut into quarters
6 cloves garlic, peeled
4 teaspoons curry powder
2 teaspoons turmeric
2 teaspoons garam masala
1 teaspoon cinnamon
1 teaspoon ground coriander seed
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cumin
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3 tablespoons extra virgin olive oil
3 large tomatoes, diced small
1 tablespoon freshly grated ginger root
1/2 cup ground almonds
1 cup unsweetened canned coconut milk
1 1/2 cups plain low-fat yogurt
1/2 a small red chili, de-seeded and minced (dried or fresh)
1 tablespoon brown sugar (packed)
It is not light and healthy but it is awesome. And again - you don't want to kill all those flavors with heat. Medium is right for me again.
And of course - garlic naan.