Indian Fare

On a chilly evening such as we are having in Toronto tonight, a warm, spicy Indian meal was just the ticket. Tonight we indulged in Butter Chicken, Curry Chickpeas and Basmati Rice. The only thing that was missing was a Mango Lassi and Rice Pudding.

BUTTER CHICKEN

1 lbs. chicken thighs (about 8 pieces)
1 onion
3 to 4 garlic cloves
1 cup milk
1 cup tomato sauce
1/2 cup bread crumbs
1 tsp turmeric
1 tsp cumin
1 tsp paprika
1/8 tsp nutmeg
1/2 tsp cinnamon
1/2  tsp sugar
1 tsp ginger

1. Brown chicken thighs separately in a deep pan or dutch oven. Put aside once the chicken is cooked through.

2. Puree the onion and garlic in a food processor.

3. In the same pot saute the onions and garlic puree for 2 to 3 minutes.

4. Add the spice blend to create the curry. Saute together with the onion.

5. Add the bread crumbs to create a roue.

6. Slowly add the tomato sauce and milk. Stir together and allow to thicken.

7. Replace the chicken thighs back into the pot and simmer for 15 minutes on low heat. This will soften the chicken.

CURRY CHICKPEAS

1 can of chickpeas (a large can)
1 onion, diced
3 to 4 garlic cloves, diced
3 cups tomato sauce
1 tsp turmeric
1 tsp cumin
1 tsp paprika
1/8 nutmeg
1/2 tsp cinnamon
1/2 sugar
1 tsp ginger

1. In a medium sauce pan, saute the onion and garlic for 2 to 3 minutes.

2. Add the spices for the curry. Mix together.

3. Slowly add the tomato sauce. Stir and simmer for 5 minutes.

4. Drain and rinse the chickpeas. Add to the pot and stir. Simmer for 20 minutes on medium-low heat.