Kadahi Chicken

Kadahi Chicken

Dave DeWitt Recipes Leave a Comment

This wonderful curry is from the Mighty Spice cookbook by John Gregory-Smith, available on Amazon.com here. Read a full review of his book on the Burn! Blog here.

Ingredients

2 tbsp. vegetable oil
2 tsp. cumin seeds
1 large onion, finely chopped
1 green chilli, deseeded and finely chopped
2.5 cm/ 1-inch piece root ginger, peeled and finely chopped
4 tomatoes, roughly chopped
1 tsp. garam masala
1/2 tsp. turmeric
1 1/2 tsp. salt
500 g/1 lb. 2 oz. boneless, skinless chicken thighs, cut into thin strips
1 green pepper, deseeded and cut into thin strips
juice of 1/2 lemon
rice, to serve (optional)

Instructions

1. Heat a wok over a medium heat and add the oil. Chuck in the cumin seeds, allow them to crackle for 10 seconds, then add the onion. Stir-fry for 3-4 minutes, or until the onion starts turning golden, then add the green chilli, ginger, tomatoes, garam masala, turmeric and salt. Mix well and stir-fry for 5-6 minutes, or until the tomatoes have started to break down and form a sauce.

2. Add the chicken and green pepper, reduce the heat to low and simmer, stirring occasionally, for 12-15 minutes, or until the chicken is cooked through. Add the lemon juice and give it one last mix. Serve immediately with rice, if liked.

Russian Sage as a Smoking Wood?

Dave DeWitt Smoking Leave a Comment

Hi Dr. BBQ: I just cut back my overgrown Russian Sage and was trying to confirm whether or not it would be a good idea to use the wonderful smelling wood in the BBQ. Thanks for your very informative articles!!! Laura Hello Laura: No, do not use this plant with food, as it is listed as an irritant to the …

Won Ton Soup Broth

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Chileheads requiring pungency other than from the won tons can add five or six whole chile pods such as santaka or piquin to this broth. Remove them before serving.

Ingredients

  • 3 ½ quarts homemade chicken stock

  • 2 teaspoons ground ginger

  • 1 teaspoon five-spice powder

  • 2 teaspoons sugar

  • 1 tablespoon hoi sin sauce

  • 2 tablespoons Chinese rice wine

  • 1 cup chopped scallions (1/8 inch long, cut on a bias)

Instructions

Heat the stock in a large pot and add the ginger, five-spice powder, sugar, and hoi sin sauce. Bring to a boil, then reduce the heat to medium, add the rice wine, and cook for 5 minutes.

 

Pork Chop Saute a la Curacao

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Recipe courtesy of Senior Curaçao of Curaçao Liqueur.

  • 1 teaspoon vegetable oil

  • 4 medium thick pork chops

  • 1 large onion, sliced into 4 thick slices ½ teaspoon sage½ teaspoon ground cloves

  • Salt and pepper to taste)

  • 2 ounces.Curaçao

  • 1 teaspoon hot red chile powder

Ingredients

  • 1 teaspoon vegetable oil

  • 4 medium thick pork chops

  • 1 large onion, sliced into 4 thick slices ½ teaspoon sage½ teaspoon ground cloves

  • Salt and pepper to taste)

  • 2 ounces.Curaçao

  • 1 teaspoon hot red chile powder

Instructions

Spread the oil in a large skillet and pre-heat to medium high. Brown the pork chops on both sides. Place a slice of onion on each chop. Sprinkle the sage and ground cloves over the onion slices. Add salt and pepper to taste. Cover and cook over low heat for 6 minutes. Pour in 2 ounces of Curaçao liqueur, dust with hot chile powder. Add 1/4 cup of warm water and cook very slowly for 20 minutes or until done. Serve on hot platter with wedges of blanched oranges