Stickman's Chicken Kodi Koori with Coconut Rice, Smoked Eggplant Bharta and Cranberry/Apricot Chutney
Coconut Rice:
2c Rice
4 tbsp Mustard Oil
15 oz can Coconut Milk
The same 15 oz can filled with water
Cranberry/Apricot Chutney:
1 and 1/4 cups white sugar or jaggery
1/2 cup of water
12 oz package whole cranberries
3/4 cup snipped, dried apricots
1 inch piece of ginger root, peeled and minced
3 tbsp brown sugar
3 tbsp cider vinegar
Eggplant Bharta:
a 1 and 1/2 pound broiled or smoke-roasted eggplant
15 oz can diced tomatoes
1 med. onion
1 inch piece of ginger root
2 cloves garlic
3 tbsp vegetable oil
1 fresh, hot, green chile (I used jalapenos)
1 tbsp chopped cilantro
1 tsp lemon juice
1/2 tsp turmeric
1 tsp garam masala (see previous post... compounded of roughly similar amounts of black peppercorns, toasted cumin seeds, stick cinnamon, Cardamom pods and whole cloves)
Kodi Koori (Andhra-style Chicken Curry):
1# chicken breasts
3 onions
3-4 green chiles (again, I used Jalapenos)
3 tsp ginger/garlic paste
3 tbsp vegetable oil
2-3 bay leaves
Masala mix for Kodi Koori:
2 tbsp whole coriander seeds
1 tsp whole cumin seeds
4-5 whole cloves
2-3 whole cardamom pods
1/2 inch stick of cinnamon
2 tsp white poppy seeds
Marinade for Kodi Koori:
1/2 cup plain yogurt
2 tsp Kashmiri mirch (or the red pepper powder of your choice)
2 tsp salt
1/2 tsp turmeric
This tastes like a great dish with big flavor, but the heat definitely creeps when you use jalapenos like I did. Good burn at the finish, but not overwhelming.
Did that cover all the bases boss?
Sorry to hear about your dog frydad... I guess he just figured it was time to check out...
Gonna be hard to fill that void.