Tuesday, March 17, 2009

February 15 - NASHVILLE - Victor-e Dinner

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That's the photo I snapped after we burned a CD of our first rough mix (which is comprised just of the basic tracks - mostly live - recorded over the six-day period). Notice the blacked out Max-ll and the celebratory beer.

After the photo op, I pivoted on my heels 180 degrees (to the stove) and immediately started making a triumphant curry - Chicken Tikka Masala and Vegan Vegetable Masala accompanied by Basmati Rice and...

Apple Walnut Chutney:

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The Vegetable Curry:

In a dry pot or pan, toast the Spice Blend (mine is a super secret mix of Coriander, Cumin, Cardamom, and other spices):

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Make a paste with this and minced aromatics (Garlic, Ginger, Chiles, and Tomato Paste):

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In the same large pot heat oil over medium high heat. Add 2 cups each diced onions and potatoes:

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After 10 minutes (or nicely browned), add the paste. Saute for about a minute - your nostrils should be filled with the lovely smells of your favorite curry house. Add 1/2 head of chopped cauliflower and toss to coat. Cook 2 minutes further, then add 2 cups pureed tomatoes, salt and 1 1/2 cups water.:

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Scrape the bottom of pan to release the frond (all of the delectable browned bits). Cover, reduce heat to medium and cook 10-15 minutes, or until the veggies are tender.

Add 8 oz frozen peas, a 15 oz can of chickpeas (drained and rinsed) and 1/4 -1/2 cup coconut milk (as needed to create desired consistency). Taste and add salt if necessary. Squeeze over some lime juice, add some chopped cilantro, and voila: Vegan Vegetable Curry:

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Now for the carnivores: Chicken Tikka Masala (recipe developed from Cook's Illustrated, so I'm not posting exact measurements or all of the ingredients):

Marinate some chicken breast in the seasoned yogurt mixture for 30-60 minutes:

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Meanwhile make (or in my case, re-heat masala sauce - I made it the night before to give the flavors a chance to marry). Place on a broiler pan, broil on high for 5-9 minutes, flip and broil another 5-9 minutes, or until spotted borwn and cooked through:

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Let rest 5 minutes, and chop into bite sized pieces:

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Add to sauce, and serve immediately. Here you see it plated family style: The Chicken's on the left, veggies on the right, some steamed basmati rice in the middle:

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Topped with Apple Chutney, washed down with ice cold beer and strawberry-cardamom lassis - it was enjoyed immensely!

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I even caught Ade going back for thirds:

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Adrian is left now to record any overdubs, and mix with Saul sans us Slicks.

Namaste.

2 comments:

cyrus ghahremani said...

holy hell, i don't know which part of this to address. indian food and flavors are my favorite (kinda taboo cause my family is persian but who cares). seriously can't stop staring at these pics, it's driving me crazy. looks absolutely delicious!!!

namaste !!

Michael Maier said...

I have to agree with cyrus. That looks great. I haven't tried cooking curry, but you're making me want to try with this post.