Mike’s Hot Spicy Food Recipes

Potatoes and Spinach in Garlic-Red Chile Sauce

From 660 Curries, by Raghavan Iyer
Mar. 26, 2008 12:00 AM

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 6 medium garlic cloves, finely chopped
• 6 dried red Thai or cayenne chiles, stems removed, coarsely chopped (do not remove the seeds)
• 1/4 teaspoon turmeric
• 1 cup water
• 1 pound new potatoes, scrubbed and halved
• 1 large tomato, cored and cut into 1-inch pieces
• 1/4 cup finely chopped fresh cilantro leaves and tender stems
• 1 tablespoon firmly packed dark brown sugar
• 1 1/2 teaspoons coarse kosher or sea salt
• 8 ounces fresh spinach leaves, coarsely chopped

In a medium saucepan over medium-high, heat the oil. Add the cumin seeds and cook until they turn reddish brown and smell nutty, 5 to 10 seconds.

Immediately add the garlic and chiles. Saute until the garlic is lightly browned and the chiles blacken, about 1 minute.

Sprinkle in the turmeric, the carefully pour in the water. Stir to deglaze the pan, releasing any browned bits of garlic.

Add the potatoes, tomato, cilantro, brown sugar and salt. Stir once or twice, then bring to a boil. Reduce heat to medium-low, cover the pan and simmer, stirring occasionally, until the potatoes are fall-apart tender, 20 to 25 minutes.

Add the spinach, a couple of handfuls at a time, stirring until wilted, 2 to 4 minutes per batch.

Note: One simple chile can offer many different levels of heat. Use it whole and unbroken for a wispy level of heat. Roast it to blacken the skin for a more pungent heat. Coarsely chop it, then blacken it for sweat-inducing heat.

The high-heat version heats this curry, but the potatoes tone it down for balance. If new potatoes are not in season, use white or yellow-skin potatoes and cut them into 1 1/2- to 2-inch chunks. The cooking time should be the same.

Makes 8 servings.

Approximate values per serving: 112 calories, 4 g fat, trace saturated fat, 0 cholesterol, 18 g carbohydrates, 3 g protein, 385 mg sodium, 2 g fiber, 32 percent of calories from fat.

Source

Quick Chicken Korma
From Madhur Jaffrey's Quick & Easy Indian Cooking, by Madhur Jaffrey
Mar. 26, 2008 12:00 AM

• 1 1/2-inch piece fresh ginger, peeled and coarsely chopped
• 5 to 6 cloves garlic, peeled and coarsely chopped
• 1 cup plus 3 tablespoons water, divided
• 6 tablespoons vegetable oil
• 3 bay leaves
• 2-inch stick cinnamon
• 8 cardamom pods
• 4 whole cloves
• 1/4 teaspoon whole black or regular cumin seeds
• 1 small onion, peeled and finely chopped
• 1 tablespoon ground coriander seed
• 1 tablespoon ground cumin
• 3 canned plum tomatoes, chopped
• 3 pounds boneless, skinless chicken pieces, cut into small chunks
• 1/4 to 1 teaspoon cayenne
• 3/4 teaspoon salt
• 3 tablespoons heavy cream

In a blender, puree the ginger, garlic and 3 tablespoons water until they form a smooth paste.

In a large skillet, heat the oil over high heat. When the oil is very hot, add the bay leaves, cinnamon stick, cardamom pods, cloves and whole cumin seeds. Stir, then add the onion. Saute 3 minutes, or until the onion browns.

Transfer the paste from the blender to the skillet. Add the ground coriander and ground cumin, then saute for a minute. Add the chopped tomatoes and saute another minute.

Add the chicken, cayenne, salt and remaining 1 cup of water. Bring to a boil.

Cover, reduce heat to medium, and cook for 15 minutes, occasionally turning the chicken pieces.

Remove the cover, add the cream and cook on high, stirring occasionally, another 7 to 8 minutes, or until the sauce has thickened. Use a slotted spoon to remove and discard the cardamom pods, bay leaves, cinnamon stick and cloves. Serve over rice.

Makes 4 servings.

Approximate values per serving: 465 calories, 10 g fat, 4 g saturated fat, 213 mg cholesterol, 10 g carbohydrates, 80 g protein, 649 mg sodium, 3 g fiber, 19 percent of calories from fat.