Chicken Coconut Curry with Garam Masala Spice Recipe

This recipe for chicken coconut curry is from my memory of my friend's mother, who made the best chicken curry recipe when she was visiting from Hong Kong. I had never really cared for curry before, but Mrs. Sun made such a delicious curry chicken with coconut milk and raisins that I've been trying to capture it ever since.

 I prefer to make my own homemade curry powder using real Indian spices (garam masala) instead of prepared curry spice. You can use prepared curry if you are in a hurry, but when it comes to garam masala, making your own spice mixture is an the best. The aroma is heavenly!

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INGREDIENTS:

1 whole chicken, quartered and cut into pieces (remove skin and fat if desired)

1/2 to 1 large onion, chopped fine

Vegetable broth

Ghee (clarified butter)*

Ghee is a solid fat that results after butter is melted down and the clear part is preserved. Ghee is readily available in Indian stores; however, it is easy to make your own clarified butter by placing 1/2 stick (2 ounces) butter in a microwave-safe Pyrex measuring cup and heating on high for 20 seconds. Pour off the clarified top of the liquid butter, and discard the solids at the bottom. Coconut oil can be used in place of ghee or clarified butter, if dairy intolerant. Either of these oils tolerate high heat without burning.

1 can coconut milk

1 cup raisins

Salt to taste.

Curry powder can be used in place of garam masala, or added for more taste

As an option, coconut curry chicken recipe can be prepared with added vegetables, like carrots, potatoes, and green bell pepper. Prepare the veggies and cook as with any stew or soup.

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Spices for Garam Masala Recipe:

Ingredients can be found in Indian stores or available from Amazon.com. I would choose the smallest package available so your spices don't get stale in between use (unless you plan to make this recipe often!)

• 1 teaspoon mustard seeds
• 1 tablespoon cumin seeds
• 2 tablespoons coriander seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon whole cloves
• 1 tablespoon green or black cardamom seeds (or a combination of both)
• 1 tablespoon peppercorns
• 2 tablespoons ground turmeric
• 1/2 cinnamon stick
• 1 or 2 small dried red chiles, if desired (for a mild curry, exclude the chiles)

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INSTRUCTIONS:

In a small skillet over medium-low heat, toast the garam masala spices until fragrant, 2 minutes or so. Turn off heat and allow spices to cool for a minute. Have a clean spice grinder ready. (I have an electric coffee grinder that I ONLY use for spices.) Grind the spices to a fine powder. Store unused garam masala spice in a sealed container. In a heavy bottomed pot or Dutch oven, put a tablespoonful of ghee/clarified butter and allow to melt over medium-high heat.

Buy spice grinder at Amazon.com

Add the garam masala spice, all or part as desired, to the oil and stir. Immediately add the chopped onion and stir well. Allow the onion to soften and brown slightly as you continue to stir it.  Add the chicken pieces to the pot and stir quickly to coat with spices.

Continue to mix the chicken with the onion and spices until chicken is just a little browned. Pour the vegetable broth to cover the chicken. Add the raisins.

Bring the broth just to a boil and reduce heat to medium-low. Allow the chicken to cook until done but still tender, about 25 minutes. Don't let the chicken continue to boil or the meat can become tough. Reduce heat to low and add coconut milk. Cook for a few minutes more. Do not allow coconut milk to boil. 

Serve over rice or by itself as a soup.

6-8 servings

How to Cut Up a Chicken (Video)

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Easy Pozole Recipe with Pork Ribs and Chicken

I was making a pozole recipe using pork ribs and realized that I wanted more meat, so I added chicken breasts to create my take on a traditional chicken pozole recipe. Use enough hominy (maiz molido) and you will have a delicious and hearty pozole soup for these cold days.

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INGREDIENTS:

3-4 thick boneless (country style) pork ribs

12 cups of water

6-8 cloves of garlic, peeled and sliced

4 cups beef, chicken, or vegetable broth (I use cartons available at Trader Joe's)

1 teaspoon Mexican oregano

4 boneless and skinless chicken breasts

1/4 white onion, chopped

4-5 stalks celery, rinsed very well and chopped

7-8 large carrots, sliced thickly (about 1/2 inch)

1 ancho or jalapeno chile (optional)

Salt to taste (3 tablespoons at least)

Two or three 29-oz cans of hominy (sold in Mexican stores, also available in Grocery Outlet)

2-3 chiles en adobo, from the can, mashed in 1 cup water

Lime wedges (optional)

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INSTRUCTIONS:

Crush garlic cloves enough to easily peel them, then slice garlic in 1/4 inch slices. In the meantime, use a large heavy kettle and fill with the 12 cups of water and 4 cups of broth. Add the sliced garlic and pork ribs and bring just to a boil. As the liquid begins to boil, use a ladle to skim off the foam and discard. This will made the broth clearer. Add the Mexican oregano and salt, and stir. Allow pork and broth to simmer, uncovered, 45 minutes to one hour. The pork ribs should be very tender.

With tongs, remove the pork ribs to a bowl and place them one at a time on a large cutting board. Use caution: they will be HOT! Use two forks to pull apart the pork into shreds.

While you are shredding the pork ribs, add the chicken breasts to the broth.  Add back the shredded pork. Allow broth with chicken and pork to continue simmering for 20 minutes more.. Remove the chicken breasts from the broth with kitchen tongs, and follow the same process as above for shredding the pork ribs. You may leave the pieces larger for the chicken, if desired. Add the chicken back to the pot and stir lightly.

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At this point, you can add your favorite red chile seasoning. Some people make it from scratch, but I like easy, so I always have canned chipotles en adobo on hand. Open the can and use a fork to take 3-4 chiles and some liquid and place in a 1-cup glass measuring cup. Fill the measuring cup with water to make one cup, then use the back of a spoon to mash the chiles into the water. Discard the solid parts and pour the liquid into the broth. Check for taste by spooning a little of the broth into a saucer to cool, and sip. Add salt if necessary.

Store unused chipotles in a clean glass jar in the fridge. They will keep for months if the container is airtight. I use a small Mason jar for this purpose. 

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Drain the canned hominy and add them to the pot. Add the chopped onion, sliced celery and carrots to the liquid and cook until tender, about 20 minutes more.

If desired, a roasted jalapeno or ancho chile can be added for more spiciness.

You can roast chiles over a gas flame (if only roasting one) or under the broiler (if roasting several at one time). Turn with tongs as the skin of the chile blackens and puckers. Smells heavenly! Remove seeds and chop chile pepper to desired size. I used ancho chile and sliced it into large chunks. You can also roast chiles on a Mexican cast iron pan, called a comal, available in Mexican stores or on Amazon. 

Makes 8-10 servings. Serve with lime wedges. You can store leftover pozole in refrigerator. Tastes even better the next day!

 

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Gluten Free Breakfast Crepes Recipe

I finally discovered how to do a gluten-free easy breakfast crepes recipe to replace my old favorite French pancakes recipe in the Joy of Cooking cookbook. Breakfast crepes are a light and tasty substitute for ordinary pancakes, and these are gluten free, too!

I use my own mix of sour cream and jam to fill the breakfast crepes; you may want to use your own favorite filling instead. If you have it, lemon curd is a great substitute for jam in this recipe.

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GLUTEN FREE BREAKFAST CREPES

I. Dry ingredients:

3/4 cup gluten-free flour (I use Bob's Red Mill All-Purpose Flour)

1/2 teaspoon salt

1 teaspoon baking powder (gluten free)

2 tablespoons of either confectioners or granulated sugar 

II. Liquid ingredients:

2 eggs

2/3 cup milk

1/3 cup water

1/2 teaspoon vanilla

Grated lemon rind (optional)

III. Filling:

(See below)

IV. Topping:

A small amount of fruit preserves or jam

Confectioners sugar

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Instructions for Crepes:

Sift the flour, then sift again with the rest of the dry ingredients into a mixing bowl. Pour the liquid ingredients into the center of the flour mixture. Quickly mix together the ingredients using a whisk, working out the lumps in a few strokes. If not, don't worry—a few lumps are okay. 

Heat a skillet with a few drops of cooking oil. I use a paper towel to thinly grease the bottom and sides of the skillet. 

NOTE: I use a 9 or 12 inch skillet for larger and thinner pancakes, which is about 8 French pancakes, enough for two hungry people. If you want thicker pancakes or more servings, use a smaller skillet (5 or 7 inch). 

Use a measuring cup with a handle to dip a small amount of the batter from the mixing bowl, and pour into the center of the heated skillet. Immediately, swirl the batter out and over the bottom of the skillet (not the sides!) until evenly coated. Pancake will look thin.

Cook over medium heat until the sides begin to loosen, which won't take long. Have a spatula ready, then scrape under the edges and carefully loosen and flip the pancake.


Cook for 30-45 seconds more and then turn out onto a platter to cool. 

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Filling:

Adjust the amount of filling according to the number of pancakes you plan to make. The following mixture works for 8 large breakfast crepes. Use filling according to your own tastes and the type of filling ingredients that you have on hand. I use sour cream and jam, as follows.

1 cup sour cream

2 tablespoons (or more) natural blackberry preserves

Mix together in a small bowl and apply towards the outside third of the pancake only, and spread out to both edges. Do not apply filling to the other two-thirds of the pancake. Roll into a long tubular shape and tuck the edge under as you place it onto the platter. 

Once all breakfast crepes are filled and on the platter, sprinkle with confectioners sugar and apply a dot of fruit preserves to each crepe. Delicious!

This recipe serves 2-3 people, makes 8 large crepes.

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Easy Recipe Banana Bread Gluten Free

This recipe for gluten-free banana bread is taken from a simple banana bread recipe from my recipe files that dates back to the 70s. I have updated that banana bread recipe using gluten-free ingredients, and added walnuts and raisins.

If you are looking for recipes using ripe bananas, this is excellent. I always freeze ripe bananas for later use if I plan to make banana bread from scratch.

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EASY RECIPE BANANA BREAD

Preheat oven to 350 degrees. Have all ingredients at room temperature before beginning.

Ingredients:

1-3/4 cup flour (I use Bob's Red Mill gluten-free flour)

Resift the flour with:
2-1/4 teaspoons baking powder (gluten-free)

1/2 teaspoon salt

Blend until creamy:
1/3 cup shortening (I use butter in place of shortening or margarine)

2/3 cup sugar (substitute brown sugar or coconut sugar, or a mixture of sugars to equal 2/3 cup)

3/4 teaspoon grated lemon zest

Beat in:
1 to 2 beaten eggs

2 very ripe bananas, mashed (or use thawed frozen banana pulp)

Stir in, one or both, as desired:
1/2 cup chopped walnuts

1/2 cup small raisins or other dried fruit

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Instructions:

Add the sifted ingredients in about three parts to the sugar mixture. Beat the batter after each addition until smooth. Mixture will be thick. Place the batter in a greased bread pan. Bake the bread for about one hour or until a toothpick inserted in the center comes out clean.

Turn out onto a rack and let cool. Slice and serve.

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& 

Chicken with Rice and Olives (Spanish Style Chicken Rice)

My mother had a quick and easy Spanish rice recipe that she would make when she was in a hurry. I wanted to update that recipe and I discovered a way to make a very easy chicken rice recipe that tastes like Spanish rice, but I substituted long grain brown rice.

I used boneless chicken thighs and my favorite gluten-free vegetable broth in this recipe. With the addition of chipotle pepper sauce and green manzanilla olives, this dish tastes like a flavorful Spanish rice.

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CHICKEN WITH RICE AND OLIVES

Ingredients:

6 boneless chicken thighs

1 tablespoon olive oil

4-5 peeled garlic cloves, sliced and crushed with a little salt (see Garlic and Salt Crush below)

5-6 carrots, sliced in 1-inch pieces, or small bag baby carrots cut in two

1/2 fresh red bell pepper, diced

1/2 fresh green bell pepper, diced

Fresh ginger (optional), one slice

1/2 small onion, diced into 2-inch pieces

1 small chopped tomato (optional)

Sea salt as needed to taste

1 quart (32oz) vegetable broth (I use Trader Joe's boxed broth)


Chipotle chile pepper sauce (See below for preparation)

Old Bay seasoning (optional but adds color)

1 cup water

1/2 cup uncooked long grain brown rice

12 green manzanilla olives, without pits

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Instructions:

Add the olive oil to a heavy stew pot and heat slightly. Add the sliced, crushed garlic and stir quickly in the oil until slightly browned. Roll out the boneless chicken thighs and arrange them in the pot, making sure there is enough oil covering the bottom of the pan so they do not stick. Increase the heat to medium high. Turn frequently and allow to brown slightly.

Garlic and salt crush:

Slice garlic with a sharp broad knife on a smooth cutting board. Sprinkle a small amount of sea salt or fine-grind kosher salt, then mash the salt into the garlic with the flat side of the knife. Scrape the garlic-salt mixture into the oil in the pot and allow to brown slightly. Garlic and salt crush is excellent for flavoring salad dressings and pizza sauce, too.


Pour the contents of the vegetable broth (1 quart) into the pot and cover with a lid. Allow to cook on medium heat for 5 minutes, then add the chopped onion and sliced carrots. After another 5 minutes, add the red and green bell pepper. Stir after adding each ingredient, and cover the pot again afterward.

At this point, prepare the chipotle chile pepper sauce as directed* Add to the pot and stir. Taste to be sure there is enough flavor, if not add salt to taste. Add Old Bay seasoning if desired. Add ginger slice if desired—crush slightly with the side of the knife to release flavor.

My recipe calls for Embasa chipotle in adobo sauce—use the brand of your choice. Follow directions below and use only a little bit! It's very hot but it gives a hearty smoky flavor. Embasa brand chipotle peppers can be found in the Mexican food section of the grocery store.

Chipotle pepper sauce:

Using a teaspoon, take out 1/2 to 1 tsp of the sauce from the can and mix with 1/2 cup tap water. If you get a bit of the chile, no problem; just mash it together with the water. Discard the big chunks, however.

Set aside to add to ground beef mixture.

Reserve the rest of the can in a small glass Mason jar and keep in refrigerator to use another time.

Allow the broth to cook for another 20 minutes or until the chicken meat is cooked and starting to shred apart. At first, it will look like a thin soup, but after a time, the broth will be reduced. Stir the pot, and then add 1 cup water to the soup to thin it a bit. Now, add 1/2 cup of uncooked brown rice and stir well. Break apart the chicken thighs as you stir. Replace the cover on the pot, and allow the soup to continue simmering on medium low heat for 20 minutes. Don't allow to boil dry.

Just before serving, add green manzanilla olives and stir into the chicken rice mixture. The flavors of the chicken, bell peppers, chipotle pepper sauce, and olives combine nicely to make a dish reminiscent of Spanish rice. Top with a bit of hot sauce, if desired.

Anna's Easy Mix Cocoa Cake (Gluten Free version)

Anna's "Wesson Oil Cake" is one of my mother's recipes that I found in my index card file, although it was barely readable because of the discoloration of the paper. The blotches and creases tell me that it was a well-used recipe! I remember my mom preparing this cocoa cake recipe from scratch many times when she was in a hurry.

I have made Mom's Easy Mix cocoa cake recipe gluten-free in this recipe. Although it didn't rise as high as I remember my mother's cake did, it still tastes great, like rich cocoa brownies.

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EASY MIX COCOA CAKE

Ingredients:

1-1/2 cups cake flour (I used Bob's Red Mill gluten-free flour)

1 cup sugar

1/3 cup unsweetened cocoa

3/4 teaspoon salt

1 teaspoon baking soda

 1 cup buttermilk or sour milk

1/2 cup Wesson oil; alternatively, a healthy cold-processed cooking oil

1 egg

1 teaspoon vanilla

1/2 cup boiling water

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Directions:

Have all ingredients at room temperature. Sift the flour, then measure it and resift three times with sugar, cocoa, salt, and soda, the last time sifting into a large mixing bowl. Add buttermilk (or sour milk), Wesson oil, egg, and vanilla. Beat until all ingredients are blended, about 30 seconds. Add boiling water, beat another 30 seconds.


Pour into an ungreased pan lined with paper. Bake in a moderately slow oven at 325 degrees for 15 minutes, then increase oven temperature to 350 degrees for 15 minutes longer.


Remove from oven, cool on wire rack for 5 minutes. Once cooled, cut into squares. Sift powdered sugar over the top if desired.

Gluten Free Chile Rellenos with Cheese

Finally! A recipe for chile rellenos with cheese that is made with gluten-free ingredients. I adapted this chile rellenos recipe from an old Sunset cookbook that I have had for years.

My favorite recipe for stuffed chile rellenos from the book uses either fresh or canned green chiles and has a puffy coating.

For years, I've had to avoid chile rellenos because they are made with flour, but this recipe is gluten-free and just as delicious as the original.

This recipe uses fresh peppers but one small can of California green chiles can be substituted for fresh.

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Fresh Ancho chiles

INGREDIENTS:

Have Ready:
6 to 8 large firm California or Anaheim peppers (ancho or poblano is a good substitute)

Oil for frying

1/2 lb. Monterey or pepper jack cheese










Puffy coating batter ingredients:
3 eggs (separated)
1 tablespoon water
1/4 teaspoon salt
3 tablespoons gluten-free flour

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Ingredients for Salsa de jitomate (tomato sauce):
3 tablespoons finely chopped onion
1 clove of garlic, minced
1 tablespoon butter
1 can (15-oz) tomato sauce
1/3 cup water
1/4 teaspoon salt
1/4 teaspoon Mexican oregano (or regular oregano)

Prepare salsa de jitomate:

While waiting for the chiles to cool as described below, add the salsa de jitomate ingredients into a small covered pot and allow to simmer on low heat until flavors are blended, about 15 minutes. Turn off heat and let rest until chile rellenos are ready to serve.

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Ancho chiles on broiler tray

PREPARATION:

Chile peppers (skip this step if using canned chiles)

Clean and dry the peppers, if using fresh chiles. Have a clean brown paper bag or a heavy ziplock plastic bag on hand. Arrange the peppers close together under the broiler and turn the heat up to broil. Using tongs, turn chiles frequently until blistered and lightly browned on all sides. Check often, and once chiles are well blistered but not limp, lift out into a heavy plastic bag or brown paper bag, and close tightly. Turn off broiler.

Let the bag cool for at least 10 minutes, while you are preparing the salsa de jitomate.

Ancho chiles, ready to peel

By this time, the peppers should be cool enough to handle. Gently peel or rub off the blistered skin from each pepper, and remove seeds gently. If possible, keep the stem intact as this keeps the peppers from opening up during cooking. Lay cleaned chiles on a plate to rest as you prepare the tomato sauce (salsa de jitomate).

Organize your ingredients to make prep easier

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A peeled chile that has been stuffed with cheese

Cheese filling

Slice the jack cheese into pieces that will fit inside the chiles, into 1/2 inch thick and 1/2 to 1 inch wide pieces. Cut 1 inch shorter than each chile so that cheese will fit completely into the chile. Canned chiles will most likely use smaller pieces of cheese than fresh chiles do. 

Insert a piece or two of jack cheese into each prepared chile and set aside while preparing the coating.

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Puffy batter coating

Separate 3 eggs, with yolks in one bowl and whites in another bowl. Be sure bowls are clean and dry. Beat the yolks with an egg beater or wire whisk until they stand up in soft peaks. Beat the yolks with 1 tablespoon water, 3 tablespoons gluten-free flour, and 1/4 teaspoon salt until the yolks are thick and creamy. Gently pour yolks into the whites, and use a spatula to fold them carefully into the mixture.

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Cook the chile rellenos

Heat 1-1/2 inches of oil in a wide medium-sized frying pan on medium heat.

Dip the stuffed chiles rellenos into the fluffy batter mixture, then carefully lift out into a clean saucer using a slotted spoon or flat ladle.

TIP: Test if the oil is hot enough by dipping a wooden chopstick or skewer into the oil until tiny bubbles form around it. 

From the saucer, carefully slide the chiles rellenos into the hot oil. Adjust the heat if necessary. When the bottoms are golden brown, use the spatula and fork (or another spatula) to turn them over. Drain on a platter on top of a few layers of paper towel.

Serve hot and top with salsa de jitomate.