Chicken Coconut Curry

Last month, one fine morning I received an email to review a product. The email said that their company produces organic beverages and would like me to review their organic coconut water- COCOZIA. It had just been two months that I have started blogging, so I was a bit skeptical. I took good two days to decide whether the email is real (and not spam) and whether I want to do it (if it's real). What I was thinking was whether I can actually review a product. But then I thought, I have grown up drinking coconut water straight from a coconut. I know the REAL thing. Oh yeah, I can review coconut water. Bring it on.

In two days, I received a box containing 12 cases of coconut water. The package said "organic" and "no preservatives". I like the "no preservatives" part. Since I came to US from India, I have tried numerous coconut water products and was never quite satisfied. That was all because of their chemical taste from preservatives. Specially the flavored coconut waters. Those are just disgusting. I don't want to say disgusting, but yes, they are disgusting. See, now I have said it three times.

Opened one case right away. You know what, this one doesn't have that chemical taste. Took a few more sips. This one actually tastes quite like the real thing. Some more sips. It could be little sweeter. But you know what, when you buy a green coconut it's not always sweet. Only when it starts to ripen, the water gets sweeter. Another few sips. This one is really good. I like it. But (there is always a but) it is a little expensive compared to the others that are available. I just checked the price and it is $29 for a pack of 12 cases on Amazon. 

I love to drink and cook with coconut water. Today however I haven't used coconut water in this recipe but you can definitely use COCOZIA in it. 

Sometimes, many who are not comfortable with spicy or hot curries think that they can't enjoy Indian  restaurant food because it is always spicy. I had to prove this wrong to one of my colleagues. I took him to an Indian restaurant and chose few non-spicy food from the menu. He was very surprised and happy at the end of his meal. Yes, I proved my point (pumping fist into the air!). So, what I chose for the entree was Coconut chicken! Here is my homemade version. And might I add, it's better than the restaurant.

Chicken Coconut Curry (today's foodie alliteration): you need (for 3-4 servings)

1.5 lb boneless skinless chicken, (breast or thighs) cut into small bite size pieces. [I have used chicken breasts here.]

3 tablespoon vegetable or canola or coconut oil

1 medium yellow onion, chopped

1 medium tomato, chopped

1½ tablespoon fresh ginger paste

1 teaspoon fresh garlic paste

1½ teaspoon of cumin powder

½ teaspoon cayenne pepper (use less or more)

¼ teaspoon turmeric

½ teaspoon sugar

1 13.5 fl. oz can of Goya coconut milk

Salt for seasoning

Coconut water (optional)

How:

Heat a medium pan on medium heat with oil.

Add the onions and fry till pink. Add the ginger, garlic, cumin, cayenne and turmeric. Mix the spices with the onion and cook till the raw smell of ginger and garlic is almost gone.

Add the chicken pieces. Add salt for seasoning.  Mix and cook till the chicken is half cooked and the raw smell of spices is completely gone. 

Add the chopped tomato and cook till the tomato is soft and integrated with the spices. 

Then add the coconut milk and sugar. Taste for salt. Add more cayenne pepper if you like, but I prefer this curry to be mild. 

Simmer for 10 min or till the chicken is cooked completely and the gravy thickens.

You may add coconut water to thin out the curry to your desired consistency.

Serve hot with rice or bread.

Note: You may also add ¼ cup thawed fresh shredded coconut at the end to the gravy.

Lentil Dumplings Curry - masoor dal-er borar jhol/jhal

There are very few things that can be enjoyed as snacks and also again in a curry. This is one of them. But, you see, there is a problem. These snacks are so good, that rarely is there any leftover to turn into a curry. Oh, sorry I should have mentioned earlier - I am talking about my delicious Red Lentil Fritters!

If you have tried them already, then you know that it is difficult to resist these little perfect morsels. In fact, I made these 3 times one week, with the hope that once I'll be able to make curry with them. It was the fourth time that I had to keep it away from my husband to be able to make the curry. He wasn't very happy initially when he learnt that I am keeping it away from him. But later, he appreciated my effort saying "I almost forgot what this curry taste like, this is awesome!"

The name "lentil fritters curry" didn't quite seem right. These fritters are crispy outside and soft inside. But once they are dipped in the tomato curry, they soak up the curry with all the flavors of spices like a sponge and become soft pillows. Hence the name "lentil dumplings curry". 

You need (serves 4-6):

Follow the recipe of "Red lentil fritters" to make about 50 fritters.

1 medium sized Russet potato, chopped

1 medium sized yellow onion, diced

1½ tablespoon of fresh ginger paste

1½ teaspoon fresh cumin powder

2 green chilis or red chili powder (use according to your tolerance of heat)

1 medium tomato. chopped

pinch of turmeric

salt

Canola/vegetable oil for cooking

How:

Heat oil in a deep pan on medium heat. Add the green chilis. Add the potato pieces and fry them with salt and turmeric.

When the potato pieces are brownish outside, add the onion, ginger, cumin, (and chili powder), salt to taste, mix well and fry. This may take some time. 

When the onions are soft and cooked and the raw smell of spices is gone, add the tomato. Cook till it is soft and mixed well with everything else. 

Add water to cover the potatoes and simmer till the potatoes are cooked.

When the potatoes are done, add the fritters. Add more water till all the fritters are covered. Don't worry about adding too much water, the fritters will soak all up. Taste for salt and cover with a lid. Wait for 5-10 min.

Garnish with cilantro and serve hot with rice/ indian bread.