Day 228 – Kathy’s Tandoori Chicken with Garam Masala Rice

This recipe was made up in about a minute of brainstorming by a wonderful customer named Kathy at a recent get together. She was looking at Epicure’s world blends and as she thought out loud, she said, “you know, the garam masala or the tandoori would be great with chicken simmered with a can of tomatos and a can of coconut milk.”

“Oooooo,” I said, “that sounds wonderful! I would like to make that, can I say that I got the recipe from you?”

“Ha, if you want to call that a recipe,” she replied!

Well, when it’s super easy and tastes great, for me, that’s the best kind of recipe!

4 boneless, skinless chicken breasts

1-28 oz. can diced tomatos

1 can organic coconut milk

1 Tbsp. Epicure’s Tandoori seasoning

1 tsp. Epicure’s Garam Masala.

Brown chicken breasts lightly in Epicure’s wok, then add the remaining ingredients and simmer about 40 minutes or until chicken is cooked through. Make some rice to go with it and add a teaspoon of garam masala to the water while the rice is cooking.

Day 178 – Tandoori Chicken Pizza

I have been waiting to make this for months…….for the longest time, I couldn’t figure out what the sauce should be. I knew it wasn’t tomato, but what would really make this pizza great? A friend clued me in: mango chutney. So I had to go and figure out a mango chutney recipe and then make the pizza. It was well worth the wait, this is now one of my favorites so far from the Epicure 365 challenge.

Originally, nan bread was the idea for the crust, I didn’t have time to make it so I prepared it on a large pita bread instead.  A nice East Indian cheese would be a nice addition to the pizza instead of the mozzarella cheese.

Marinate and pan fry the chicken breasts in the Tandoori Paste recipe from Day 149, which is:

2 tsp lemon juice

2 Tbsp oil

1 Tbsp Epicure Tandoori seasoning

1 Tbsp tomato paste

1 tsp Epicure’s Garam Masala

 

 

 

And the recipe for the mango chutney:

2 medium mangos, peeled and cut in small cubes

1/4 onion, finely chopped

1/4 cup freshly squeezed orange juice

1 Tbsp brown sugar

2 Tbsp walnut pieces

1 tsp apple cider vinegar

1 tsp chopped jalapeno pepper

2 tsp freshly squeezed lemon juice

2 tsp Epicure’s Spices for Mango Chutney

Combine all ingredients in Epicure’s 8 cup Multi Purpose Pot or small sauce pan. Bring to a boil and then simmer for about 10 minutes. Cool and spread on whatever you are using as the base of the pizza, top with sliced cooked chicken and cheese and bake about 10 minutes at 400F.

Day 149 – Fish in Tandoori Paste

I never would have thought to make fish with tandoori, but it’s a great idea and tastes delicious. I got the idea years ago from a Jamie Oliver cookbook, his books are great by the way, you should check them out if you haven’t already. Anyway, Indian cuisine has a great influence in England where Jamie is from, and he has all kinds of good ideas of dishes to make with curry pastes and the like.

This is a recipe I made up so I could make a tandoori paste from scratch using Epicure’s Tandoori seasoning. You can serve this with yesterday’s Day 148 recipe for nan bread.

2 tsp lemon juice

2 Tbsp oil

1 Tbsp Epicure Tandoori seasoning

1 Tbsp tomato paste

1 tsp Epicure’s Garam Masala

2-4 fillets red snapper or walleye

Combine all ingredients except fish. Rub all over fish and marinate for a few hours or overnight. Pan fry 4 minutes or so per side. Serve over nan bread with this topping:

1/2 cup plain yogurt

half a cucumber, peeled, deseeded and diced

2 Tbsp lemon juice

chopped cilantro

Combine and serve on the fish.