Spice Kitchen : Murgh Hara Masala

Sundays are all about the chicken in most households, admitidly it’s usually a roasted. In the house I grew up in, our weekends didn’t culminate in a Sunday roast but a variety of spiced dishes. So if you ever come to mine on a Sunday it’s fairly unlikely that that I won’t  serve you a roast dinner, don’t get me wrong I enjoy a roast but I’m not bound by tradition of having one every Sunday or every month. 

If you don’t fancy a roast dinner try this dish that I wrote about when I was Malabar Aaanaa, it will liven up any dull Sunday.

This weekend was the first time I’ve had chance to get back on the spice trail to try something new and delicious. I did a fair bit of trawling through my recipe books and came across this tasty recipe for Murgh Hara Masala and being the person I am, I played about with it slightly.


Ingredients :

1 tbsp vegetable oil

1 medium onion , thinly sliced

1 inch fresh ginger, minced

3 cloves garlic, minced

1 tsp masala chat

2 tsp Kashmiri chilli powder

2 chicken breasts, diced

2 chicken thighs, diced

100ml plain yoghurt

350 ml chicken stock

1 small handful of fresh mint, finely chopped

1 small handful of fresh coriander

1 green chilli, finely chopped

1 banana shallot, finely chopped

1tbsp lemon juice

100g fresh spinach, blanched and puréed

Salt to taste

1 stalk of fresh curry leaves

Method

Heat the oil in a large pan over a medium flame and add the sliced onions. Brown the onions and then add the garlic and chilli and fry until the raw smell has gone.

In a small bowl mix the chat masala and Kashmiri chilli powder and add a little water so not to scorch the spices, add this mix to the onions , garlic and ginger. Cook out the spices for 1 minute.

Add the chicken and seal the meat coating it with the spice mix.

Add the chopped mint, coriander, lemon juice, shallot and green chilli to the chicken and cook out for 2 minutes. If the mixture begins to stick add a splash of water.

Add the yogurt and bring to a simmering point and cook for a further 2 minutes

Add the stock and spinach and cook until the chicken is tender for 10- 15 minutes.

Add the curry leaves and season with salt, cook for a further minute.


Serve with rice and chapatti.

judion butterbean, chorizo, chicken and piquillo pepper stew

 

 

After what seems like a never ending two weeks of festive celebrations and 6 months of eating very very very little meat, its time to consider what would I like to achieve food wise in 2017.

Over the last 6 months I’ve eaten meat 4 times and had fish 5 times, its always good to review what we eat and if we are actually enjoying the food that we eat. In the summer I did this, as I was not enjoying the taste or the texture of meat, so I decided to “go veggie” which was fairly easy decision for me as my food business at the time was producing vegan food and I’d previously been veggie for 7 years. The news of giving up meat and fish again was received with a mixed bag of reactions, the hubby was supportive and decided that he would join me but didn’t want the label of “vegetarian” as he had just decided to give up eating meat and fish no take on the principles, my mother went into panic mode but calmed down once I reminded that when I visit, I cook anyway. Some friends are meat free, which helped and others were supportive but fearful of my vegetable and pulse loving ways.

I have enjoyed being challenged in my approach to cooking and have regained a love for cauliflower, which I wouldn’t eat at all for the last 12 years but I have to admit I have missed meat and fish. I also have found it incredibly difficult to get decent quality vegetarian food when out at restaurants and also being limited with the options on offer. Maybe if I lived nearer to larger cities I’d have more options available, sadly I don’t and local restaurants are not as innovative in their approach to food as I’d like.

So putting aside my justifications for returning back to eating meat, the hubby and I celebrated New Years Eve with Persian Roast Guinea Fowl with roast vegetables and gravy……….oh my word I HAVE MISSED meat gravy, the meat was ok but the gravy was awesome! As my love for meat gravy had been rekindled, I decided to make a dish I haven’t made in some time mainly due to lack of access to my favourite Spanish products. I was lucky this Christmas as the hubby organised a little order from Brindisa, so it was all systems go for my judion butterbean, chorizo, chicken and piquillo pepper stew. I would like to encourage you to make this dish using the Spanish ingredients listed as they add so much to the dish and provide the most delicious deep flavour that just satisfies the soul.

I hope you enjoy and Happy New Year.

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Judion butterbean, chorizo, chicken and piquillo pepper stew

Prep: 15 minutes

Cooking: 50 mins approx.

Ingredients 

  • 1 660mg jar judion butter beans
  • 150g picante cooking chorizo, diced
  • 2 large red onion, sliced
  • 2 large chicken breasts, diced
  • 2 tbsp pimiento choricero (nora pepper) paste
  • 1/2 tin piquillo pepper strips
  • 4 plum tomatoes, deseeded and chopped
  • chicken stock 300ml
  • 2 heaped tsp smoked paprika
  • 3 large garlic cloves, crushed
  • salt and pepper
  • 140ml red wine, I used a Marcus de Caceres Rioja
  • 2 tbsp tomato puree
  • 2tbps fresh thyme, finely chopped
  • 2 tbsp fresh parsley, finely chopped

Method

Prep all the ingredients in advance

Over a medium heat place a pan, I like to use a cast iron pan for this recipe but any heavy bottomed pan will do.

Add the chorizo to the dry pan and start to fry, there is no need for oil, as the chorizo will have enough for the dish. Once the oil from the chorizo has come out add the onions and fry until soft.

Add the garlic, pimiento choricero paste, tomato puree, parsley, thyme and smoked paprika to the pan and cook for approximately 3 minutes, if the mixture starts to stick to the base of the pan add a little water and reduced the head slightly.

Add the chicken and seal in the spice, onion and chorizo mix

Then add the tomatoes, cook for a further 3 minutes

When the tomatoes have cooked down add the butter beans, piquillo peppers and red wine, combine all the ingredients in the pan and cook for a further 5 minutes before adding salt, pepper to season and the chicken stock.

Cook for 20 -25 minutes over a low heat

Check the seasoning and serve with some decent sourdough.

 Enjoy